PACIFIC NORTHWEST OYSTERS LINKED TO ILLNESS

The Kansas Department of Health and Environment (KDHE) and the Food and Drug Administration (FDA) are advising consumers to properly cook oysters harvested from the Pacific Northwest region, which the FDA has determined may have been contaminated with a bacteria that can cause gastrointestinal illness. There is no evidence of contamination in oysters harvested from other areas.

Consumers should read food-packaging labels to see if oysters they are purchasing were harvested in the Pacific Northwest. If the label does not state where the oysters were harvested, they should be properly cooked.

"Proper cooking is the best way to ensure that any food is safe to eat, including oysters," said Mary Glassburner, Director of the Bureau of Consumer Health. "Foodborne illnesses can potentially be very severe, so it is critical that we take the necessary steps to properly prepare our food."

Cooking raw oysters reduces the risk of various foodborne illnesses. However, individuals with weakened immune systems, including those affected by HIV, liver, stomach and blood disorders, cancer, diabetes, and kidney disease should avoid raw oyster consumption altogether.

Consumers are advised to order oysters fully cooked when dining at restaurants. When cooking oysters at home, the following recommendations should be observed:

In the shell:

• Purchase oysters with shells closed. Discard oysters with shells opened.
• Boil oysters until the shells are open. Once the shells are opened, boil for an additional 3-5 minutes.
• Steam oysters by adding oysters to water that is already steaming and cook live oysters until the shells are opened, steam oysters for an additional 4-9 minutes.
• Use smaller pots to boil or steam oysters. The use of smaller pots minimizes uneven heat distribution during the cooking process.
• Discard oysters that do not open during the cooking process.

Shucked Oysters:

• Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
• Fry oysters at 375 degrees for 3 minutes.
• Broil 3 inches from heat for 3 minutes.
• Bake at 450 degrees for 10 minutes.

Consumers with food safety questions can visit the KDHE Food Safety and Consumer Protection Web site at www.ksfoodsafety.org/ or the FDA website at www.cfsan.fda.gov.

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