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Nearly 150 people have been stricken with a stomach virus in B.C. thanks to undercooked and raw oysters.
The Public Health Agency of Canada is working with both federal and provincial public health authorities to investigate the gastrointestinal illnesses, which was has also been present in Alberta and Ontario.
So far, a total of 202 illnesses in since December 2016 have been linked to the consumption of oysters from British Columbia.
Several cases have been confirmed as the norovirus infection, which is caused by the consumption of contaminated oysters.
Illnesses can be avoided if oysters are cooked to an internal temperature of 90C for a minimum of 90 seconds, and proper hand washing and food safety practices are followed.
Noroviruses are a group of viruses that can cause gastroenteritis in people, which includes diarrhea and vomiting. The virus is very contagious and can spread easily from person to person.
Shellfish, like oysters, may be contaminated by sewage in water before they are harvested.
At this time, no deaths have been reported. All individuals who became ill reported having eaten oysters.
Pregnant women, people with compromised immune systems, young children and the elderly are at risk for developing more serious complications, like dehydration.
People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure. Most people feel better within one or two days, with symptoms resolving on their own. In severe cases, patients may need to be hospitalized and given fluids intravenously. If you have severe symptoms of norovirus, consult your healthcare provider.
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