New England Oyster Illnesses in High Numbers

A bacteria has been detected in some of the oysters off the coast of Edgartown on Martha’s Vineyard. The bacteria has been identified as Vibrio parahaemolyticus.

The state’s Department of Public Health and the Division of Marine Fisheries announced the precautionary closure of oyster beds in Edgartown’s Katama Bay last Wednesday after several cases of the foodborne illness were linked to oysters in the area.

The closure is only expected to last for a week, but this case is one of many that are leading experts to take note of the rise in bacterial infections found in regional raw shellfish over the last three years. Just a year ago, 13 states saw an increase in Vibrio cases, according to Boston.com

According to the Massachusetts Department of Public Health: When ingested, Vibrio causes watery diarrhea, often with abdominal cramping, nausea, vomiting, fever and chills. Usually these symptoms occur within 24 hours of ingestion and last three days. Severe illness, increased risk of infection, and serious complications, including death, may occur in the very young, elderly, pregnant women, and immune impaired individuals such as people with underlying medical issues, such as liver disease or alcoholism. About 10 percent of cases will develop a blood infection that may require hospitalization.

The US Centers for Disease Control and Prevention reports that Vibrio bacteria live in saltwater and infections are caused by consuming raw or undercooked shellfish.

Consumers are encouraged to contact their physician right away if they experience any symptoms.

Read the Boston.com story here.

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