Raw Oyster Lawyer: New Outbreak in California Identified 12 Victims

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Raw Oyster Lawyer: New Outbreak in California Identified 12 Victims

Raw Oyster Lawyer files lawsuit
  • Tony Coveny | May 10, 2019

Raw oysters sicken 12 in California: Speak to a Raw Oyster Lawyer Now

An outbreak of gastrointestinal illnesses in California has been linked to raw oysters harvested from Estero El Cardon in Baja California Sur, Mexico. The California Department of Public Health (CDPH) has received reports from 12 consumers that they became ill between February and April 2019 after eating raw oysters sold by restaurants and retailers in Los Angeles, Orange, Santa Barbara, and San Diego counties.

Raw oysters linked to the foodborne illnesses were distributed throughout the state of California. Health investigators conducted tests on eight cases related to the illnesses and found multiple pathogens: Vibrio parahaemolyticus (3), Vibrio albensis (1), Vibrio species unidentified (1), Shigella flexneri serotype 1 (2), and norovirus (1). In addition, one of the Vibrio parahaemolyticus cases was co-infected with non-O157 Shiga toxin-producing E. coli.

Retailers and restaurants throughout the state of California should check their inventory and shellfish tags that are required to identify the source to avoid any raw oysters harvested from Estero El Cardon in Baja California Sur, Mexico. Consumers are advised to ask retailers and restaurants to confirm the source of their raw oysters before purchasing and eating them.

CDPH is continuing their investigation into the foodborne illnesses linked to raw oysters, working with local health officials to collect additional information and to conduct a traceback investigation. Consumers, retailers, and restaurants who have any of these raw oysters in their possession should dispose of them properly as they are potentially contaminated with one of the toxins found by health investigators.

CDPH has offered tips for consumers to remember when consuming raw shellfish:

  • Avoid eating raw and undercooked shellfish, including oysters, to reduce the risk of illness.
  • If you do eat shellfish, cook it until it reaches an internal temperature of at least 145°F. Quick steaming isn’t sufficient to prevent gastrointestinal illness from these pathogens.