Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Campylobacter on August 20, 2024
The U.S. Food and Drug Administration (FDA) issued an oyster advisory for oysters harvested in the Lewis Bay harvest area. This advisory is in response to a Campylobacter outbreak associated with oysters collected from this location.
If you have recently purchased oysters from Massachusetts, here is your cue to check those shellfish tags.
Here’s what we know about the oyster advisory, the Campylobacter outbreak, and what you should do about them.
Massachusetts Department of Public Health was notified of an outbreak of four Campylobacter illnesses associated with oysters in Massachusetts, on July 18, 2024.
These illnesses in this outbreak were traced back to oysters from two MA Certified dealers harvesting oysters from the same general area.
There have been no reported cases of Campylobacter illness in other states at this time.
The Oyster Advisory indicates that two Certified Dealers, Chatham Shellfish Co. (MA 3121 SS, AQ) and Island Creek Oysters (MA 185438 SP) collected oysters from two lease sites in the SC28 harvest area between July 1, 2024 and July 18, 2024.
Massachusetts Department of Public Health called for a voluntary recall of oysters from those harvest areas during the suspected harvest period and notified the Massachusetts Division of Marine Fisheries.
The Division of Marine Fisheries closed the harvest areas on July 19, 2024, and is currently conducting an investigation in the growing area to better understand the scope of the contamination.
Restaurant and food retailers are instructed not to sell or serve, and consumers are instructed not to purchase or consume oysters involved in the oyster advisory linked to a Campylobacter jejuni outbreak.
Recalled product includes oysters harvested between July 1, 2024 and July 18, 2024 from two lease sites in the SC28, Lewis Bay, MA harvest area.
Affected product was distributed to restaurants and food retailers in the states of California (CA), Connecticut (CT), Florida (FL), Illinois (IL), Massachusetts (MA), Minnesota (MN), Missouri (MO), New Jersey (NJ), New Hampshire (NH), New York (NY), and Pennsylvania (PA). However, the product may have been further distributed to other states.
Restaurants, food retailers, and consumers should check shellfish tags for these harvest areas and harvest dates.
What exactly is a “shellfish tag” and why is it important?
Shellfish tags are a traceability tool mandated by the FDA as part of the National Shellfish Sanitation Program.
These tags, made of durable, waterproof material contain harvest and dealer information necessary to trace a product back to the original harvest.
Why is this important?
For situations just like this, where being able to identify certain shellfish products from others is necessary. Like recalls and outbreaks.
Curious about the oysters you are about to stab your fork into at a restaurant?
Have no fear (unless of course you opted for the raw oysters – then you should totally fear that risk regardless of what is on the tag). You can request to see the shellfish tag.
Even at a restaurant!
Restaurants are required to hold onto those tags for at least 90 days.
Unfortunately, only live shellfish require these tags. Shucked shellfish and scallop abductor mussels are not required to have or maintain these tags. This is likely because the risk is lower. Most shucked shellfish and scallop abductor mussels are not consumed raw or undercooked.
Remove the worry and avoid raw oysters.
Oysters are filter feeders. While they are pulling in water and small organisms used for their food source, they are also sucking in lurking bacteria contaminating their water.
In this case, Campylobacter jejuni.
These bacteria build up in their tiny shellfish bodies, where they can pass on to the humans that eat them when they do not go through a necessary kill step to eliminate the risk of those bacteria.
Oysters contaminated with Campylobacter jejuni do not look, smell, or even taste any different from those not contaminated with the harmful bacteria.
The only safe way to consume oysters is to eat them cooked to an appropriate internal temperature of 145° F.
Consumers experiencing symptoms of illness should contact their healthcare provider and/or report their symptoms to their local health department. Prompt treatment promotes a better outcome.
Common symptoms of Campylobacter infections involve diarrhea (sometimes bloody), fever, stomach cramps, nausea, and/or vomiting.
These symptoms usually start around two to five days after exposure to Campylobacter bacteria or consuming food or drink contaminated with the germ. Symptoms usually resolve within a week.
Unfortunately, complications may arise from these infections, extending the severity and recovery time of this illness.
Complications may include irritable bowel syndrome, a condition known as reactive arthritis, and/or Guillain-Barré syndrome. This happens when the Campylobacter jejuni bacteria spreads to the bloodstream, resulting in life-threatening complications. These complications are more common in those with a weakened immune system, such as those with a blood disorder, with AIDS, or receiving chemotherapy.
Irritable bowel syndrome (often referred to as IBS) often involves cramping, abdominal pain, bloating, and gas. It can result in either diarrhea, constipation, or sometimes both. Oftentimes, this condition becomes chronic and requires long-term management.
Reactive arthritis happens when bacteria attack the collagen in the body. This can impact the joints, eyes, and urethra. Those with reactive arthritis often have joint pain, eye pain, and painful urination.
Guillain-Barré syndrome (often referred to as GBS) is an autoimmune illness often caused by foodborne illness. The body’s own immune system attacks their own nerves. This can result in muscle weakness and sometimes paralysis. Those with GBS require hospitalization. Life-threatening complications may develop with GBS.
If you have become sick from consuming oysters in this oyster advisory from Massachusetts, you may have a legal case.
The experienced Campylobacter lawyers The Lange Law Firm, PLLC have helped many families with cases just like yours. Call (833) 330-3663 for a free, no obligation consultation today or send an email.
By: Heather Van Tassell (contributing writer, non-lawyer)