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                Outbreaks of Foodborne Illness

Outbreaks of Foodborne Illness

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          FDA Advised Consumers & Retailers to Avoid Potentially Contaminated Raw Oysters from CanadaOutbreaks of Foodborne Illness FDA Advised Consumers & Retailers to Avoid Potentially Contaminated Raw Oysters from Canada
  
  	
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    PrintMay 8, 2018

*The U.S. Food and Drug Administration, along with the Centers for Disease Control and Prevention (CDC),*the Public Health Agency of Canada, the Canadian Food Inspection Agency,*and state and local partners, investigated a multi-state outbreak of Norovirus illnesses that are linked to oysters.*

**On this page:**

What is the Problem and What is being Done About It?
	What are the Symptoms of Norovirus Infection?
	Who is at Risk?
	What Do Restaurants and Retailers Need To Do?
	What Do Consumers Need To Do?
	Who Should be Contacted?What is the Problem and What is being Done About It?

The U.S. Food and Drug Administration worked with federal, state, and local officials regarding a norovirus outbreak linked to raw oysters from British Columbia, Canada. The FDA has confirmed that potentially contaminated raw oysters harvested in the south and central parts of Baynes Sound, British Columbia, Canada, were distributed to AK, CA, FL, HI, IL, MA, NY, and WA. It is possible that additional states received these oysters either directly from Canada or through further distribution within the U.S.

FDA and the states conducted a traceforward investigation to determine where the raw oysters were distributed and ensure they’re removed from the food supply. Retailers should not serve raw oysters harvested from the following harvest locations (or landfiles) within Baynes Sound: #1407063, #1402060, #1411206, #1400483, and #278757.

Oysters can cause food-related illness if eaten raw, particularly in people with compromised immune systems. Food contaminated with noroviruses may look, smell, and taste normal.

What are the Symptoms of Norovirus Infection

Most people infected with *Norovirus*develop diarrhea, vomiting, nausea, and stomach pain. Diarrhea tends to be watery and non-bloody. Diarrhea is more common in adults and vomiting is more common in children.

Most people infected with *Norovirus*develop diarrhea, fever, and abdominal cramps 12 to 48 hours after infection.

**Learn more:**

CDC Norovirus
	Raw Oyster MythsWho is at Risk?

Anyone who consumes raw shellfish is at risk of contracting *Norovirus*. Children younger than five, the elderly, and those people with weakened immune systems are more likely to have severe infections.

What Do Restaurants and Retailers Need To Do?

Restaurants and retailers should not sell the potentially affected raw oysters. Restaurants and retailers should dispose of any products by throwing them in the garbage or returning to their distributor for destruction.

Restaurants and retailers should also be aware that the oysters may be a source of pathogens and should control the potential for cross–contamination of food processing equipment and the food processing environment. They should follow the steps below:

Wash hands with warm water and soap following the cleaning and sanitation process.
	Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
	Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.
	Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross–contamination.What Do Consumers Need To Do?

People should not eat any raw oysters from the locations listed above. If they have any of the listed products, they should throw them in the garbage.

People who think they might have become ill from eating possibly contaminated raw oysters should talk to their health care providers.

Consumers should always practice safe food handling and preparation measures. Wash hands, utensils, and surfaces with hot, soapy water before and after handling food.

For food preparation surfaces and food cutting utensils that may have come in contact with the potentially contaminated oysters, it is very important that the consumers thoroughly clean these areas and items.

Who to Contact

**Consumers who have symptoms**should contact their health care provider to report their symptoms and receive care.

To report a **complaint**or **adverse event**(illness or serious allergic reaction), you can

Call an FDA Consumer Complaint Coordinator if you wish to speak directly to a person about your problem.
	Complete an electronic Voluntary MedWatch form online.
	Complete a paper Voluntary MedWatch form that can be mailed to FDA.Submit Questions/Get Assistance

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                                                                                  Content current as of:
      05/08/2018
              
              
Regulated Product(s)
		 Food & Beverages
			  			     			  						              
			
			
			
			
			
						  Seafood/Seafood ProductTopic(s)
			  Outbreak
				    				       				    					
				  
				  
				   
				  CORE NetworkOutbreaks of Foodborne Illness

          
                        Investigations of Foodborne Illness Outbreaks
          Public Health Advisories from Investigations of Foodborne Illness Outbreaks
          Food Safety Tips for Consumers & Retailers During an Outbreak of Foodborne Illness
          Food Safety Resources for Produce Shippers and Carriers During a Foodborne Illness Outbreak
          Outbreak Investigation Reports
          How to Report Seafood-Related Toxin and Scombrotoxin Fish Poisoning Illnesses
          About the CORE Network
          CORE Annual Reports
          CORE Publications


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