FOR IMMEDIATE RELEASE
Aug. 1, 2006
South Carolina residents should shop for shellfish safely
COLUMBIA – Shellfish shoppers should seek the source of their seafood, the S.C. Department of Health and Environmental Control advised today.
“Although the South Carolina shellfish season will not begin until mid-September, oysters and other shellfish are available from other areas,” said Charles Newell, manager of DHEC’s Shellfish Sanitation Program. “The U.S. Food and Drug Administration recently sent a notification across the country to alert consumers to the potential for gastrointestinal illnesses associated with eating shellfish harvested in the Pacific Northwest.”
According to Newell, the FDA is advising consumers to avoid eating raw oysters harvested from the Pacific Northwest that are distributed nationally and could be offered for sale in South Carolina. The illness is caused by naturally occurring bacteria. Newell said the majority of illnesses were reported in the Pacific Northwest and were not life threatening.
“Although most oysters sold in South Carolina do not originate from the Pacific Northwest, consumers should be aware that they can contact their retailers if they are unsure of the origin of their oysters,” Newell said.
According to the FDA statement, the state of Washington has taken steps to identify and close affected areas and has initiated a recall of in-shell oysters from affected areas.
Newell advises consumers that the risk of illness from eating oysters, clams, or mussels can often be reduced, but certain individuals are advised to avoid eating raw shellfish.
“Thoroughly cooking shellfish often reduces the risk from naturally occurring bacteria,” Newell said. “However, people with weakened immune systems should avoid raw shellfish consumption altogether, regardless of where they are harvested.”
Some shellfish facts that may reduce your risk of illness:
- Store fresh or shucked shellfish at a temperature between 34° F and 45° F.
- Discard any in-shell oysters that are gaping.
- Shoppers should only purchase oysters, clams, and mussels that have been processed by a certified shipper.
- At retail, ask to see the identification sale tag (in-shell) or label (shucked).
- Because of the risk of infection, people with weakened immune systems, including those affected by AIDS; and people with chronic alcohol abuse, liver, stomach or blood disorders, cancer; diabetes or kidney disease should avoid raw shellfish consumption altogether, regardless of where they were harvested.
SCDHEC is a participating member of the Interstate Shellfish Sanitation Conference, which fosters and promotes shellfish sanitation through the cooperation of state and federal control agencies, the shellfish industry and the academic community.
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Link to USFDA news release: http://www.fda.gov/bbs/topics/NEWS/2006/NEW01422.html
For more information:
Clair Boatwright – (803) 898-4461
E-mail – boatwrc@dhec.sc.gov