Eating raw shellfish can pose health risks

Latest shellfish contamination closures in B.C.Shellfish can be a delicious and nutritious part of a person's diet. But there are health risks if the seafood is raw or undercooked, especially at this time of year.

That's because when the water warms up, the concentration of a bacterium called vibrio parahaemolyticus increases.

Last year, British Columbia had 15 cases of people becoming very ill after they were infected with the bacterium.

It is why the B.C. Centre for Disease Control is reminding people to take precautions if they're going to eat bi-valve shellfish such as oysters, clams and mussels, specially if they are raw.

"If they're buying shellfish, whether it be at a restuarant or at retail, it's important that they only buy from official sources, like large stores or well-known restaurants, and if they're still concerned about the source of the shellfish, they can ask to see the shellfish tag, and that shows that those shellfish have been inspected by Canadian regulators," said Dr. Eleni Galanis of the B.C. Centre for Disease Control.

If you're harvesting or collecting the shellfish yourself, make sure you collect them right after the tide goes out, so they've been covered with cool water for as long as possible.

Then you should immediately refigerate them and rinse them with tap water before eating

In order to eliminate risk completely, it's best to cook your shellfish.

Make sure the temperature reaches 140 degrees farenheit

Keep that temperature for five to six minutes.

This will kill the vibrio bacteria and minimize your risk of infection.

Click on the link for information on the Latest shellfish contamination closures in B.C.

Dept. of Fisheries and Oceans 24 hour HOTLINE: [phone]

With a report by CTV British Columbia's Dr. Rhonda Low