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New Zealand Food Safety (NZFS) is calling on Kiwis to
thoroughly cook the shellfish they collect this summer
following an increase in cases of Vibrio
parahaemolyticus illness in previous summer
months.
Vibrios are a type of bacteria
naturally living in the sea, and some strains can make
people sick with gastroenteritis when consumed in raw or
undercooked shellfish.
“Our message to those who
want to eat raw or lightly cooked shellfish – like mussels,
kina and pipi – is to be aware there are increased risks
of illness and the simple precautions you can take to
protect yourselves and your families,” says NZFS deputy
director-general Vincent Arbuckle.
“We are starting
to see more cases of illness from Vibrio
parahaemolyticus. While we can’t definitively identify
the cause, it is possibly because of rising sea
temperatures, making it easier for bacteria to
spread.
“So, as we gear up for summer, and enjoy
time with family and friends over the holidays, we need to
make sure to take extra care when collecting and preparing
shellfish.
“In the most recent outbreak, there were
60 reported cases of Vibrio parahaemolyticus, between
November 2021 and May 2022. Of particularly of concern is
the high hospitalisation rate of almost 42%.
“It’s a
notable increase in reported cases from previous years, with
24 cases reported earlier in 2021, 16 cases in 2020 and 23
cases in 2019. The reason for the increase is unclear at
this stage – it could be caused by environmental change,
increased testing and reporting, or a combination of these
and other factors – but it is clear, that cooking your
shellfish kills the bacteria that makes you
sick.
Vibrio bacteria can cause illnesses like
gastroenteritis – with symptoms including diarrhoea,
abdominal cramps, nausea, vomiting and fever – blood
poisoning and wound infections.
“It’s especially
important for those with underlying health conditions,
pregnant and older people, and younger children to avoid
eating raw shellfish,” Mr Arbuckle said.
“The more
people know how to collect, store, prepare and cook
shellfish safely, the more they can look out for both
themselves and others in our communities who may be more
vulnerable.
“We want people to know there are easy,
tasty ways to make the kai moana you collect safe for
eating, so we’ve released a series of simple recipes,
created by a community chef. These are available on the NZFS website to
download and enjoy.
“On our own, we can’t control
the changing environmental factors, but we can all help look
after our whānau and reduce the risk of them falling sick
from Vibrio by taking some simple precautions – and
by spreading the word on safe ways to cook
shellfish.”
What you can do to help keep your
whānau safe:
- Don’t eat shellfish raw or
undercooked. Cook shellfish thoroughly (until they open and
are firm to the touch) or so they get to at least 65°C for
1 minute. - Avoid gathering shellfish after heavy
rainfall or if the water is unusually dirty. - Keep
shellfish alive and cool. - Refrigerate your shellfish
as soon as possible and, ideally, eat it on the day of
collection or within two days. - To avoid
cross-contamination, keep hands and utensils clean to
prepare raw shellfish, and keep raw shellfish separated from
cooked or ready-to-eat products.
What to do if
someone falls sick after eating shellfish
Phone
Healthline on 0800 61 11 16 or seek medical attention
immediately. If possible, store and refrigerate any leftover
shellfish for testing.
For more information on
Vibrio and shellfish food safety tips, visit https://www.mpi.govt.nz/vibrio
© Scoop Media
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