Vibrio Infections – Information for Food Establishments

Vibrio vulnificus and Vibrio parahaemolyticus are bacteria that occur naturally in warm coastal areas, such as the Gulf of Mexico. These bacteria are found in higher concentrations in the summer months when water gets warmer.

Vibrios typically cause disease in people who eat contaminated seafood and are most commonly found in raw or undercooked shellfish, particularly raw oysters. They can also cause disease if people’s wounds are exposed to warm seawater.

Healthy adults who consume raw shellfish usually do not become ill or suffer only mild illness when exposed to Vibrios. However, elderly persons, young children, people with compromised immune systems, and those with chronic illness such as diabetes or liver disease are more likely to develop illness and experience more severe symptoms.

Symptoms range from diarrhea to a fatal bloodstream infection. About half of V. vulnificus bloodstream infections Eating raw oysters with are fatal, and death can occur within two days. hot sauce or while drinking alcohol does People can prevent illness by avoiding raw or undercooked not kill the bacteria. shellfish and by not exposing wounds to warm seawater. Only heat can destroy Persons who become severely ill within a few days of eating the bacteria. raw or undercooked shellfish or after exposure to warm coastal water should contact their doctor. Risks of Eating Raw Oysters Although oysters can be harvested legally only from waters free from fecal contamination, even legally harvested oysters can be contaminated with Vibrios because the bacteria is naturally present in marine environments. Vibrios do not alter the appearance, taste, or odor of oysters.

New Jersey Guidelines for Food Establishments Purchasing: Retail food establishments must purchase shellfish from certified dealers only. Retailers can NOT purchase shellfish directly from a harvester. To check if a dealer is certified, please refer to: http://www.cfsan.fda.gov/~ear/shellfish.html.

Temperature-Controlled Transport and Storage: All shellfish must be received at 45ºF or below and immediately placed under refrigeration. Any shellfish delivery received above 45º is considered temperature abused and should be rejected. It is important that shellfish are kept cold at refrigeration temperatures below 45º. When temperatures of shellfish rise, Vibrio bacteria multiply fast inside the living shellfish!

If you have a raw bar display, keep raw shellfish on ice and only display a supply of product that is capable of being maintained at or below 45ºF. Do not place a large quantity of product on top of other products because this prevents proper cooling. Check the temperature of the raw bar and the shellfish meat often by using a stem-type thermometer.

Record Keeping: A certified dealer tag must be attached to each bushel, bag, or box of shellfish received. The tag must remain attached to the container until it is completely empty. Retail establishments must retain all tags on site for 90 days.

Sale of Raw Shellfish: If you sell raw product, pack the shellfish in one bag and place on ice by double bagging, or by placing the product on ice in a proper container. Advise the consumer to place the shellfish into their refrigerator immediately after they come home. It would be helpful to provide a sticker on containers that advises consumers to “KEEP COLD ON ICE OR PLACE IN REFRIGERATION IMMEDIATELY.”

Tips for Preparing Oysters Thoroughly cooking clams and oysters kills Vibrio bacteria.

Preparing oysters in the shell: . Before cooking: Discard any oysters with open shells. . During cooking: Boil for 3-5 minutes or steam for 4-9 minutes after shells open. . After cooking: Discard any oysters with shells that did not open.

Preparing shucked oysters: . Boil or simmer for at least 3 minutes or until the edges curl; OR . Fry at 375 degrees for at least 3 minutes; OR . Broil 3 inches from heat for 3 minutes; OR . Bake at 450 degrees for 10 minutes.

Reporting and Investigation of Vibrio Infections People who have Vibrio infection are reported to the Department of Health. The Department works with State and Federal partners to traceback the shellfish. When notified rapidly about cases, harvest waters may be sampled to discover possible sources of infection and oyster beds may be closed when problems are identified.

More Information Foodsafety.gov: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/vibrio_infections

NJDHSS Food & Drug Safety Program, Seafood and Shellfish Project: http://www.state.nj.us/health/foodanddrugsafety/ssp.shtml