Gastroenteritis linked to raw oyster consumption
Date issued: 16 November 2021
Issued by: Adjunct Clinical Professor Brett Sutton, Chief Health Officer
Issued to: Victorian consumers and health professionals
- Victorians are being advised to avoid eating raw or partially cooked oysters that originate in South Australia following an increase in the number of cases of gastroenteritis caused by Vibrio parahaemolyticus across several Australian jurisdictions since early September.
- There have been 8 cases of Vibrio parahaemolyticus infection notified in Victoria since 8 October 2021.
- Vibrio parahaemolyticus infection can be acquired by consuming raw or partially cooked oysters, and less commonly fish and other seafood, such as crabs and lobsters.
- Symptoms include nausea, vomiting, diarrhoea, fever, abdominal pain, headache and muscle aches, and typically occur within 24 hours of eating the contaminated food.
- Symptoms can be more severe in the elderly and people who are immunosuppressed.
- Anyone recovering from gastroenteritis should avoid visiting high risk facilities, such as hospitals, childcare centres and aged care facilities, until at least 48 hours after symptoms have resolved to avoid spreading the infection to those most vulnerable.
Read the full advisory: Gastroenteritis linked to raw oyster consumption