February 20, 2020

Oregon Campylobacter Outbreak Associated with Coos Bay Oysters

A press release from the Oregon Health Authority states that Coos Bay Oyster Company of Charleston, Oregon is recalling all of its shucked oysters because they may be contaminated with Campylobacter bacteria. There have been three confirmed reported cases of Campylobacter linked to the shellfish. The oysters were purchased from two markets in Lane and Coos counties and harvested from Coos Bay, Oregon.

Raw Oyster PlateThe company recalled product on January 30, 2014 and expanded the recall to include all of the raw shucked oysters. Coos Bay Oyster Company has stopped production and distribution of the product while an investigation is underway.

The shellfish was sold in plastic tubs in 1/2 gallon, quart, pint, and half-pint sizes, with sell-by dates from January 15 to February 17, 2014. The oysters were distributed through wholesale dealers and retail stores in California and Oregon.

If you purchased Coos Bay Oyster Co. Raw/Ready-to-eat Shucked Oysters, do not eat them. Return them to the place of purchase for a refund.

The symptoms of a Campylobacter infection include diarrhea, headache and body aches, cramping, abdominal pain, and fever within two to five days of exposure. The diarrhea may be bloody, accompanied by nausea and vomiting. The illness usually lasts for one week. Some people can become seriously ill, especially those with compromised immune systems, the very young, frail, and the elderly.


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