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V. vulnificus infections decreased with new oyster post-harvest process
Since 2003, raw oysters harvested from the Gulf of Mexico in warmer months cannot be sold in California unless they have undergone treatment to reduce Vibrio vulnificus, and this regulation “led to a significant reduction in reported raw oyster-associated V. vulnificus illnesses and deaths,” according to a report online.
Duc J. Vugia, MD, MPH, chief of the infectious diseases branch at the California Department of Public Health, and colleagues reviewed surveillance data on V. vulnificus infections reported between 1991 and 2002, and then after the treatment implementation.
Duc J. Vugia
The researchers said, “The annual number of reported V. vulnificus infections and deaths in California with patient’s sole exposure to raw oysters dropped from between zero to six cases and zero to five deaths per year during 1991-2002, before implementation, to zero cases and deaths during 2003-2010, after implementation (P=.0005 for both).”
Meanwhile, in other states, where similar actions were not taken to reduce infection, cases actually increased, the researchers said, adding that education efforts on the dangers of undercooked seafood have not been sufficient to reduce raw oyster consumption.
Duc J. Vugia, MD, MPH, can be reached at CDPHpress@cdph.ca.gov.
Disclosure: Vugia reports no relevant financial disclosures.