Oyster food safety guidelines you should be aware of

Oyster food safety guidelines you should be aware of – Two individuals apparently died after eating raw oysters found in Louisiana waters. The Pensacola News Journal stated that Rodney Jackson, a 55-year-old Air Force veteran from Dallas, bought oysters from a seafood market in Florida during his recent vacation to the Sunshine State in early August.

The local news source said that immediately after consuming some of the oysters he bought, Jackson had minor signs of illness. His symptoms reportedly worsened when he had trouble breathing, and he was transported to the Intensive Care Unit at Ascension Sacred Heart Hospital in Pensacola, where he was diagnosed with vibriosis – a bacterial infection typically caused by eating raw or undercooked shellfish or being exposed to seawater.

Indicators of vibriosis

Vibrio is the bacterium that causes vibriosis, and according to the Centers for Disease Control and Prevention, it causes an estimated 80,000 illnesses and 100 fatalities annually in the United States (CDC).

According to reports, the bacterium flourishes in warm water, which includes salt water and brackish water, and it may linger on shellfish even after they have been removed from their aquatic habitat.

On its “Food Safety: Oysters and Vibriosis” website, the CDC warns that vibriosis infections often arise when a person has swallowed vibrio-covered shellfish or exposed an open wound to the contaminated seafood or saltwater.

“An oyster with Vibrio does not vary in appearance, odor, or flavor from any other oyster,” the CDC noted. By carefully boiling oysters and other shellfish, Vibrio may be eliminated.

Jackson, a business director, allegedly passed away on Tuesday, August 9; according to the Pensacola News Journal, specialists discovered that raw oysters caused his deadly illness.

According to the New York Post, Jackson’s oyster-related death is the second to occur in Florida, although the identity of the first man to die from a similar reason remains unknown.

The two documented instances are supposedly linked to oysters from Louisiana, according to the news source.

The Food and Drug Administration (FDA) notes in its online “Raw Oysters Myths” guide that the assumption that “a few oysters won’t damage you” is a fallacy.

The FDA noted, “Roberta Hammond, Ph.D., the Food and Waterborne Disease Coordinator for Florida, describes a case in which a mortality caused by Vibrio vulnificus resulted from the consumption of just three oysters.” The severity of every case relies on a number of variables, including the amount of bacteria consumed and the individual’s underlying health issues.

The FDA and CDC reaffirm that only heat can completely destroy vibrio germs, which is why they urge cooking shellfish and avoiding raw options.

According to the FDA and CDC, alcohol, spicy sauce, and lemon juice do not and cannot eliminate hazardous germs from shellfish and other seafood.

The Centers for Disease Control and Prevention (CDC) recommends keeping cooked seafood away from raw seafood to prevent cross-contamination, washing hands with soap and water after handling raw seafood, and discarding any shellfish that is already open or refuses to open completely after cooking.

Oyster food safety guidelines you should be aware of
Oyster food safety guidelines you should be aware of

 

The CDC suggests boiling shellfish such as oysters until their shells open and then cooking them for an additional three to five minutes.

Alternately, the agency deems the following cooking methods safe: steaming whole oysters for four to nine minutes, boiling shucked oysters for at least three minutes, frying shucked oysters in oil for at least minutes at 375 degrees Fahrenheit, broiling shucked oysters three inches from a heat source for three minutes, and baking shucked oysters for 10 minutes at 450 degrees Fahrenheit.

In terms of water exposure, the CDC advises anyone with open wounds or who have recently had surgery, piercing, or tattooing to avoid salt water and brackish water.

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In its oyster safety advisory, the CDC noted, “Cover any wounds if they may come into contact with raw seafood or raw seafood fluids, or if you could come into contact with brackish or saline water.” “Wash open wounds and cuts with soap and water thoroughly if they have come into touch with salt water, brackish water, raw seafood, or raw seafood juices or drippings.”

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