Health Officials Issue Warning on Raw Shellfish

City health officials warned restaurants not to serve raw shellfish from the Pacific Northwest after one person became ill with food poisoning.

Officials advise that consumers should avoid eating oysters, clams and mussels from British Columbia and Washington state unless they have been thoroughly cooked. Restaurants have been advised to cook the seafood to a minimum internal temperature of 145 degrees.

Warm summer temperatures have increased the number of Vibrio parahaemolyticus organisms--a natural marine bacteria--to levels that cause illness. Inadequate refrigeration after harvest, during transport, storage and display can greatly increase the risk of illness.

City Health Officer Darryl Sexton said the victim was treated by a physician and is recovering. He said the bacteria is rarely fatal but severe cases may require antibiotics and hospitalization.