The Department of Primary Industries and Regions (PIRSA) closed oyster production areas of Coffin Bay last week following a warning from SA Health about a recent spike in food-related illness linked to raw oysters.
Acting Director of Food and Controlled Drugs Branch at SA Health, Joanne Cammans said the climbing case numbers of Vibrio parahaemolyticus infections (36 on 12 November up to 45 on 16 November) were of serious concern as there were no cases reported in 2020 and only eight cases in 2019.
Ms Cammans said food-borne illnesses could be quite serious for the elderly, pregnant women and people with compromised immune systems.
She said a food-borne Vibrio parahaemolyticius infection, caused by bacteria found in marine, coastal and tidal waters, could be acquired by eating undercooked shellfish and fish and could cause symptoms of gastro, including watery diarrhoea, abdominal cramps, nausea, vomiting, fever and headache.
The A/g Director said symptoms usually occurred within 24 hours of eating the contaminated food.
“To minimise the risk of contracting the illness, consumers are reminded that raw, unshucked Pacific Oysters should be stored at less than 10°C and shucked Pacific Oysters at less than 5°C,” Ms Cammans said.
Executive Director of Biosecurity at PIRSA, Nathan Rhodes said the formal closure of the Coffin Bay Growing Area meant no oysters could leave the area.
Mr Rhodes said the closure was expected to remain in place until early this week (22-26 November).
“PIRSA has consulted with industry, who have supported the closure, and has been working with SA Health on the public health impacts of the outbreak,” Mr Rhodes said.
He said many growers had already voluntarily closed their harvesting operations.
“This precautionary closure has been put in place to provide us with the opportunity to trace back recent cases and enable further investigations,” he said.
Further information about Vibrio parahaemolyticius can be accessed on the SA Health website at this PS News link and more on food safety at this link.
