(August 12/15) The BC Centre for Disease Control is asking restaurants to discourage customers from ordering raw shellfish sourced from BC this summer.
The unusually high temperatures in British Columbia recently have contributed to an unprecedented number of shellfish-related illnesses. These illnesses have been linked to the consumption of raw oysters sourced in BC and served in restaurants.
, is a bacterium that occurs naturally in shellfish like oysters, clams, mussels, scallops and cockles, and is found in higher concentrations during the summer months when water temperatures rise. It is believed that the unseasonably high temperatures this summer are contributing to the early and large increase in illnesses being reported.
As a result, restaurateurs are being asked to advise customers to eat only cooked shellfish, as cooking will destroy the bacteria and decrease the risk of gastrointestinal illness.
For more information visit the BC Centre for Disease Control website.