The Public Health Agency of Canada has issued a public advisory that restaurant-goers should be told whether the oysters they’ve ordered come from British Columbia.
The agency said food service operators should be informing customers of the varieties and origin of the raw or lightly cooked oysters that are being sold or served to them.
What’s more, dining establishments are being advised that oysters from B.C. should be cooked to an internal temperature of 90 C (194 F) for 90 seconds to kill any possible norovirus.
On Feb. 2, Dr. David Williams, Ontario’s acting medical officer of health, issued a public advisory warning Ontario residents about incidents of gastrointestinal illness linked to the consumption of oysters.
Data released by the agency shows people began to report illness related to eating oysters back in December. Although no one has died, 201 cases have been reported in B.C., 40 in Alberta and 48 in Ontario — all in people who reported having eaten oysters.
The investigation of these illnesses is ongoing by public health agencies in the three provinces, working in collaboration, even as the report of diarrhea and vomiting continue to be received.
As part of the investigation, four shellfish farms where oysters are harvested in British Columbia have been closed for harvest, while other harvest areas that have been linked to illnesses are being monitored.
Norovirus can be transmitted by infected people, but can be mitigated through cleaning and disinfection with chlorine bleach. Fabric or surfaces that have come in contact with diarrhea or vomit from an infected person should be cleaned with hot water and soap.
Symptoms of the virus include diarrhea, vomiting, nausea and stomach cramps, as well as more general symptoms of illness such as low-grade fever, headache, chills, muscle aches and fatigue.
