For many Vancouverites, enjoying a platter of fresh raw oysters is a common dining experience.
But the BC Centre for Disease Control (BCCDC) & health authorities are urging caution after 64 cases of gastrointestinal illness were recently reported.
These cases were reported between November 1 and December 18, 2024, across the Vancouver Coastal Health, Fraser Health, and Island Health regions.
The illnesses, resembling norovirus, have been linked to consuming raw oysters from restaurants and retail outlets.
Norovirus, a common cause of gastrointestinal illness, is particularly prevalent during winter.
Reported symptoms include diarrhea, vomiting, and stomach pain.
While some individuals sought emergency care, the BCDC says there were no hospital admissions reported.
Oysters can sometimes carry norovirus from the marine environments where they’re grown.
This doesn’t mean giving up your oyster cravings entirely, but being aware of the risks can help diners make informed choices.
If you love your oysters but want to play it safe, health authorities suggest cooking oysters thoroughly by heating them to an internal temperature of 90°C for at least 90 seconds.
Raw doesn’t always mean risk-free, so consider enjoying oysters from trusted sources with strict quality controls and cleanliness.
The BC Centre for Disease Control, alongside federal partners, is currently investigating the outbreak.
Some shellfish harvesting areas, including parts of Baynes Sound west of Denman Island, have been temporarily closed.
For most people, norovirus infections are short-lived, but staying hydrated is key to recovery.
If symptoms become severe or dehydration sets in, contact a healthcare provider or call 811 for advice.
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