NSW Health and the NSW Food Authority are warning people not to eat raw Pacific oysters from Coffin Bay in South Australia, following a recent spike in cases of food poisoning.
Epidemiologist and Acting Director of the enteric investigation branch at NSW Health, Keira Glasgow said a link had been established between the outbreak of Vibrio parahaemolyticus infections and Pacific oysters from Coffin Bay.
“NSW Health is aware of at least 15 people who have been diagnosed with Vibrio parahaemolyticus infection this month,” Ms Glasgow said.
“Those who have been interviewed have reported recently eating raw Pacific oysters, which have been traced back to the Coffin Bay region of South Australia,” she said.
“Preliminary laboratory investigation suggests a link to cases identified in other States and Territories.”
Ms Glasgow said NSW Health and the NSW Food Authority were working with Commonwealth and State and Territory food regulators and health authorities to identify and control the source.
The Acting Director said the best way for people to avoid infection was to not consume Pacific oysters from the region until the cause was identified and controlled.
She said symptoms of Vibrio parahaemolyticus infection usually occurred within 24 hours of eating contaminated food and could include watery diarrhoea; abdominal cramps; nausea; vomiting; fever; and/or headache.
“Most people recover with rest and fluids and symptoms are mild to moderate lasting around three days, but can be up to 12 days,” she said.
“Some people may require hospitalisation, especially in people with immunosuppression, such as those receiving cancer treatment.”
Ms Glasgow said NSW oysters were harvested in accordance with the NSW Shellfish Program and were not involved in the outbreak.
