Two people are reported to have died after eating raw oysters caught in Louisiana waters.
Rodney Jackson of Dallas, 55, an Air Force veteran Buying oysters from the seafood market in Florida during a recent trip to the Sunshine State in early August, the Pensacola News-Journal reported.
The local newsletter wrote that Jackson ate some of the oysters he had bought and developed mild symptoms soon after.
His symptoms reportedly worsened when he experienced breathing difficulties, and he was transferred to the Intensive Care Unit for Cardiology Ascension in Pensacola where he was diagnosed with angina. bacterial infection This is usually associated with raw or undercooked oysters or exposure to sea water.
Vibrio is the bacterium that causes vibriosis and each year causes an estimated 80,000 illnesses and 100 deaths in the United States, according to the Centers for Disease Control and Prevention (CDC).
The bacteria are said to thrive in warm waters – which includes brackish and brackish water – and can survive on shellfish long after organisms have been removed from their aquatic environment.
Vibriosis . infections They typically occur after a person consumes shellfish that is covered with vibrio or exposes an open wound to contaminated seafood or seawater, as the CDC notes on its Food Safety: Shellfish and Vibrio webpage.
The CDC writes that “oysters containing Vibrio do not look, smell, or even taste different from any other shellfish.” “You can kill Vibrio in oysters and other shellfish by cooking them properly.”
Jackson, who was a business manager, was reported to have died on Tuesday, August 9, and experts determined raw oysters were the cause of his fatal injury, according to the Pensacola News-Journal.
The New York Post reported that Jackson’s death related to oysters is The second happened in Florida, But the first man who died of a similar cause was not recognized to the public.
Both recorded cases have reportedly been linked to shellfish Originating from Louisianaclaims the news agency.
The Food and Drug Administration (FDA) says the belief that “just a little oyster can’t hurt you” is a myth, which it refers to in its online guide “Raw Oyster Myths.”
“Roberta Hammond, Ph.D., Florida Food and Waterborne Disease Coordinator, cites a case of death caused by Vibrio vulnificus after eating only three shellfish,” the Food and Drug Administration wrote. “The severity of any condition depends on many factors, including the amount of bacteria ingested and the person’s underlying health conditions.”
The FDA and CDC reiterate that only heat can completely kill Vibrio bacteria, which is why the two agencies recommend People are cooking oysters And avoid initial offers.
Alcohol, hot sauce, and lemon juice do not and cannot remove harmful bacteria from shellfish and other seafood, according to the U.S. Food and Drug Administration and the CDC.
Food safety tips The CDC suggests keeping cooked seafood away from raw seafood to avoid cross-contamination, washing hands with soap and water after touching raw seafood and discarding any shellfish that has already opened before cooking or resists opening completely after cooking.
The CDC recommends boiling oysters like oysters until their shells open and continuing to cook them for another three to five minutes as a good measure.
Instead, the agency says the following cooking methods have been shown to be safe: steaming whole oysters for four to nine minutes, blanching peeled oysters for the last three minutes, frying the peeled oysters in oil for at least one minute at 375 degrees Fahrenheit, and grilling the peeled oysters. Keep oysters three inches from a heat source for three minutes and toss oysters for 10 minutes at 450 degrees Fahrenheit.
Regarding water exposure, the Centers for Disease Control and Prevention says, people should stay away from salt water and brackish water if they have an open wound or have recently had surgery, piercings, or tattoos.
“Cover any wounds if they can touch raw seafood or raw seafood juices, or if they come into contact with salty or brackish water,” the CDC wrote in the Shellfish Safety Guide. “Wash open wounds and cuts thoroughly with soap and water if you come into contact with salt water, brackish water, raw seafood, raw seafood juices, or distillates.”
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