SACRAMENTO – The California Department of Health Services (CDHS) today issued a warning to individuals with certain health conditions not to eat raw oysters harvested from Louisiana, Texas, Florida, Mississippi and Alabama. Oysters harvested from these states during the warmer months may be contaminated with the harmful bacteria Vibrio vulnificus, which can lead to severe illness and death.

The warning came in the wake of the death of a 45-year-old Los Angeles County man that has been linked to the consumption of raw oysters from the Gulf Coast in early May.

Since 1983, 68 Vibrio vulnificus infections have been reported to CDHS, including 42 that resulted in death. Last year, there were nine illnesses that resulted in four deaths. In all cases where the source of contaminated oysters could be identified, the source was the Gulf Coast.

Individuals with chronic liver disease are especially susceptible to Vibrio vulnificus infections. Others at higher risk of severe infection who are warned not to eat raw oysters include those with cancer, AIDS or other conditions that weaken or compromise the immune system.

Since the bacteria is killed by heat, CDHS recommends that oysters be thoroughly cooked to decrease the risk of infection. Consumers are advised that oysters eaten raw (on the half shell), marinated (as in ceviche), undercooked, lightly steamed or prepared as Oysters Rockefeller may also pose a health risk.

Vibrio vulnificus naturally inhabits estuaries and marine environments and is not associated with environmental pollution. The bacteria does not alter the appearance, taste or odor of oysters.

Vibrio vulnificus infections can cause fever, chills and sometimes abdominal pain, generally within 24 hours of eating contaminated shellfish. Death can occur within two to three days.

Since 1991, CDHS has required restaurants, markets and other retail establishments that sell Gulf Coast oysters to conspicuously display a warning about the risk of eating this product. Regulations prohibit retailers from receiving raw oysters if their origin is not clearly identified. They also are required to maintain records to allow for the rapid identification of shellfish sources that are linked to illnesses. Consumers should ask the retailer or oyster supplier where the oysters were harvested.

CDHS warns consumers that all foods of animal origin pose some risk when eaten raw. To reduce the risk of illness, high-risk individuals are advised to fully cook all foods of animal origin or purchase products that have been processed to enhance safety.

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