Food Drink

Coffin Bay Oysters recalled by SA Health

SA Health have released an alert recalling oysters from the Coffin Bay area after it was confirmed they are infected with Vibrio parahaemolyticus.

After receiving confirmation of Vibrio parahaemolyticus in oysters from Coffin Bay, SA Health has initiated a recall, and is advising South Australians not to consume them.

SA Health’s Deputy Chief Public Health Officer, Dr Chris Lease, said after the health warning issued last Friday, there have now been 56 cases of Vibrio parahaemolyticus infections in SA linked to eating raw oysters since September 2021 with three individuals hospitalised.

“This recall is an additional safety measure on top of the precautionary closure of the Coffin Bay Growing Area recently imposed by the Department of Primary Industries and Regions (PIRSA),” said Dr Lease.

“We have been monitoring the number of cases closely since September and can now confirm the presence of Vibrio parahaemolyticus in oysters from Coffin Bay.

“Food borne Vibrio parahaemolyticus infection causes symptoms of gastro, including diarrhoea, abdominal cramps, nausea, vomiting, fever and headache, and usually occurs within 24 hours of eating the contaminated food.

“We are encouraging people to either throw away any Coffin Bay oysters or return them to their place of purchase.”

The Vibrio parahaemolyticus infection is specific to oysters in the Coffin Bay area, with seafood originating from other locations, such as Streaky Bay, Kangaroo Island and the Yorke Peninsula, still safe to consume.

After a turbulent two years with the pandemic, continuing to support South Australia’s oyster and seafood industry is paramount – particularly as we head into the busy season.

Food-borne illnesses are serious, particularly for vulnerable individuals in the community and pregnant people.

Food Standards Australia and New Zealand (FSANZ) have issued a nationwide recall for these products and further information about the recall can be found on the FSANZ website.

The infection can be acquired by eating undercooked shellfish and fish however raw oysters are often the most common cause. There were no cases of Vibrio parahaemolyticus infections in 2020 and eight cases in 2019.

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