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A new FDA Advisory for oysters advises Campylobacter risk for consuming certain oysters from Recompense Cove, Freeport, and Maine.
It is Summer! As the mercury rises, so does the risk for certain warm weather contamination concerns. Oysters are one of them.
In fact, a recent Campylobacter outbreak linked to oysters is just one example of the potential risks associated with shellfish.
What oysters should we be worried about, what are the symptoms to look out for, and why are oysters a problem during the warm months of the year?
Restaurants, food retailers, and consumers in the states of California, Connecticut, Delaware, Florida, Maine, Maryland, Massachusetts, Michigan, Nevada, New Hampshire, New Jersey, New York, Pennsylvania, Vermont, and Ontario Canada are advised to not serve, sell, or consume oysters from certain harvest areas.
The area of concern?
Oysters harvested from Recompense Cove, Freeport, and Maine between 6/19/2024 and 7/16/2024 from harvest sites CAS RC2 and CAS RCX.
Oysters may have been distributed to other states beyond those listed in the advisory.
This advisory, published July 25, 2024, was made in response to a recent Campylobacter outbreak associated with consumption of certain oysters from Recompense Cove, Freeport, and Maine.
On July 11, 2024, the Maine Department of Marine Resources (ME DMR) notified the U.S. Food and Drug Administration (FDA) of an outbreak of Campylobacter illnesses associated with oysters from that area.
The ME DMR closed harvest areas at CAS RC2 and CAS RCX in response.
A recall for oysters collected at these harvest areas between 6/19/2024 and 7/16/2024 was initiated on July 17, 2024.
Maine Centers for Disease Control announced a cluster of illnesses related to the consumption of raw oysters and consumption of Campylobacter bacteria on July 10, 2024. This prompted an outbreak investigation to track down the source of the illnesses.
There was a total of six cases associated with this outbreak, with the last case reported on July 15, 2024.
No other illnesses have been reported at this time.
Campylobacter is a bacteria known to cause diarrheal illness. Infection with Campylobacter bacteria results in an illness known as campylobacteriosis.
While Campylobacter infections are most associated with consuming raw or undercooked poultry, other sources (including oysters) are possible.
Anyone can become sick with campylobacteriosis if exposed to Campylobacter bacteria. However, certain groups of people are at increased risk of infection if exposed and experience more serious illness if infected.
These groups include:
Common campylobacteriosis symptoms often begin around two to five days after exposure to Campylobacter bacteria. Most people recover within a week.
Common campylobacteriosis symptoms include:
Most people recover from campylobacteriosis on their own without the need for medical intervention. However, some may experience complications such as Irritable Bowel Syndrome, Reactive Arthritis, or Guillaine-Barré Syndrome.
IBS is a condition affecting the large intestine. This syndrome may present a variety of symptoms.
IBS symptoms may include:
Reactive Arthritis is a condition in which the bacteria attack the collagen in the joints. However, it can also affect the eyes and urinary tract.
Reactive Arthritis symptoms may include:
Guillaine-Barré Syndrome is a condition where bacteria affect the body’s immune system. In this case, the person’s immune system harms the body’s nerves.
Gullaine-Barré Symptoms may include:
People with Gullaine-Barré Syndrome need to be hospitalized to monitor for additional complications.
Age old wisdom indicates that oysters should only be consumed in certain months. Notably, those that end in “R.” September through April.
By why?
Oysters are filter feeders. They pull in water, keep the small bits of food they consume, and release the rest of the water.
A mature oyster can filter 50 gallons of water in a single day!
As the oyster takes in water and small organisms, it also pulls in bacteria, viruses, and other pathogens. As a result, these nasty germs can build up in their tiny bodies.
During certain times of the year (when waters become warmer) algal and bacterial counts rise. This increases the likelihood that these shellfish are exposed to harmful bacteria, like Campylobacter.
Contaminated oysters do not look, taste, or smell any different from oysters that are safe to eat. When consumed raw, those pathogens can cause serious illness. The only way to be safe is to heat them to a high enough temperature to kill any present pathogens.
Have you become sick from consuming oysters? While the alert explains the known potentially contaminated harvest areas and times, in some cases the advisory is missing data to create a larger picture.
If you have become sick from eating oysters, particularly those NOT included on the FDA Advisory for oysters list, there are a few things you can do to help yourself and the investigation.
If you become sick after eating oysters, monitor your symptoms for complications. Seek medical attention as necessary. Meanwhile, stay hydrated. Diarrheal illnesses can rob your body of important fluids. When you lose more fluids than you can consume, you may become dehydrated, resulting in additional complications.
Your food diary could expand or narrow the scope of the outbreak investigation. As soon as possible (while the information is fresh in your mind) make a list of all of the foods you have eaten and where you got them for the two weeks prior to becoming sick. Be as thorough as possible! Your information could be the key to help prevent further illnesses.
Foodborne illness can cause more than digestive distress. Particularly when complications arise. Lost wages, medical bills, and other burdens add up.
An experienced Campylobacter lawyer can help you put the pieces back together while you do the important task of getting better.
If you have been impacted by this FDA Advisory for Oysters or become sick from consuming a related product, The Lange Law Firm, PLLC can help.
Call (833) 330-3663 for a free consultation or click here for more information.
By: Heather Van Tassell (contributing writer, non-lawyer)
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