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Related Experiment Videos

Steaming oysters does not prevent Norwalk-like gastroenteritis

K B Kirkland1, R A Meriwether, J K Leiss

  • 1Epidemiology Program Office, Centers for Disease Control and Prevention (CDC), Atlanta, USA.

Public Health Reports (Washington, D.C. : 1974)
|November 1, 1996
PubMed
Summary

Steaming oysters did not prevent gastroenteritis from small round structured viruses. Eating more oysters increased illness risk, indicating steaming may not be sufficient to inactivate these viruses.

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Area of Science:

  • Public Health
  • Infectious Diseases
  • Foodborne Illness

Background:

  • Small round structured viruses (Norwalk-like viruses) are a common cause of gastroenteritis.
  • Shellfish, particularly oysters, are frequently implicated in outbreaks of viral gastroenteritis.
  • Public health recommendations often advise against consuming raw shellfish to prevent illness.

Purpose of the Study:

  • To evaluate the effectiveness of steaming oysters in preventing gastroenteritis caused by small round structured viruses.
  • To identify specific risk factors associated with illness following oyster consumption.

Main Methods:

  • A case-control study was conducted involving 48 individuals who consumed oysters at two church suppers.
  • Data collection included interviews on demographics, clinical symptoms, oyster consumption quantity, and cooking methods.

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  • Statistical analysis, including chi-square tests, was used to assess risk factors and trends.

    • Main Results:

    • The overall attack rate for gastroenteritis was 56% among individuals who ate oysters.
    • A statistically significant increase in illness risk was observed with a higher number of oysters consumed (P = 0.02).
    • No significant reduction in illness rates was found for oysters that were cooked more thoroughly (P = 0.29).

    Conclusions:

    • The number of oysters consumed was a significant risk factor for gastroenteritis.
    • Steaming oysters did not appear to prevent illness, suggesting inadequate inactivation of small round structured viruses.
    • Public health messaging should be updated to include the risk of viral transmission from steamed oysters.