www.foodsafetyselect.com - Food Safety Select
Posted 30/11/2021

Raw oysters from South Australia recalled due to Vibrio infections

Raw oysters from South Australia recalled due to Vibrio infections

A rising number of Vibrio parahaemolyticus infections in seven states of Australia has led to an urgent recall of raw oysters. Since September 2021, the number of infected has grown to more than 60 and has been linked to raw or partially cooked oysters originating in South Australian waters.  At least 17 cases have been reported in WA, NSW has reported 15 cases and more than 30 cases have been reported in Victoria. Queensland and the Northern Territory have also recorded cases. The number of cases reported is considered higher than normal. For perspective, there were no Vibrio cases last year and only 8 in 2019. 

According to NSW health, a link has been made to raw Pacific oysters from Coffin Bay in South Australia. As a result, on the 16th of November, the Department of Primary Industries and Regions (PIRSA) closed all of Coffin Bay’s oyster production areas. This was followed by an emergency recall for Raw Pacific oysters produced in Coffin Bay, South Australia, including fresh and frozen products. All production dates from Sept. 4 to Nov. 16, 2021, are affected.

Dr Chris Lease, the deputy chief public health officer for SA Health, said, “This recall is an additional safety measure on the top of the precautionary closure of the Coffin Bay Growing Area recently imposed by the Department of Primary Industries and Regions.”

State health departments and PIRSA are working with South Australia’s oyster industry to limit the outbreak and organise risk management. The oysters have been available for purchase from farms, groceries, and supermarkets throughout Australia. Consumers are strongly advised to dispose of or return any Coffin Bay oysters, whether fresh or frozen with production dates between the 4th of September and the 16th of November.

What is Vibrio parahaemolyticus, what are the symptoms, and what can be done to minimise risks?

Vibrio parahaemolyticus is a bacterium that causes gastrointestinal illness. It tends to occur near coastal regions when the weather is warmer and can infect a variety of seafood, including mackerel, sardines, tuna, crab, shrimp, and bivalves. However, the most common cause of the illness is from raw or uncooked oysters.  

If ingested, symptoms usually appear within 24 hours. They can include watery (and occasionally bloody) diarrhoea, nausea, vomiting, abdominal cramps, fever, and headaches. Generally, symptoms last around three days but can last for up to 12 days, with the majority recovering after rest and fluids.

However, some people may require hospitalisation, especially at-risk groups such as pregnant women, children under five, the elderly, people with weakened immune systems such as cancer patients, and those with liver disease. People can remain infectious for around 48 hours after symptoms have gone, so isolation is recommended to avoid spreading the illness to the more vulnerable.

Food businesses need to be especially vigilant for infections such as Vibrio, as they can be hard to detect. To minimise risks, it is essential to buy, store, and prepare seafood in line with recommended procedures. 

For example, raw unshucked Pacific oysters should be stored below 10°C and, once shucked, should always be below 5°C. Additionally, raw seafood should be stored and prepared separately from other foods, and if handled, hands should be washed for a minimum of 20 seconds afterward.

The current recall of oysters only relates to those from Coffin Bay, South Australia. Other shellfish products seem unaffected, but producers and consumers need to remain vigilant.

By Food Safety Select

 



Latest News


Stay Ahead of the Competition: Why Inves...

As a food business owner, you understand the impor...

View More

Australia facing $2.44 billion AUD annua...

Foodborne illness is a significant concern for Aus...

View More

Hackers Targeting Food Businesses: The R...

The food industry is no stranger to the threat of ...

View More

Expert Tips for Finding the Perfect Food...

As a food business owner, it's crucial to ensu...

View More