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NEW HEALTH CAMPAIGN PROMOTES SHELLFISH RISK AWARENESS FOR CONSUMERS & MEDICAL PROFESSIONALS
New Orleans, LA – A new campaign has been launched to raise awareness among consumers with pre-existing health conditions and their medical professionals regarding risks associated with eating raw or undercooked shellfish.
The multi-faceted campaign is intended to educate consumers with certain conditions such as liver disease, alcoholism, iron overload diseases, diabetes, cancer and any illness or medical treatment that weakens the immune system. People with these conditions are acutely at-risk from consumption of raw protein and should educate themselves to potential health risks that result from eating raw shellfish.
Harmful and potentially fatal illnesses for consumers at-risk can be caused by Vibrio vulnificus, a naturally occurring bacterium found in raw oysters and other shellfish which is particularly prevalent in warm waters and warm weather months. The states bordering the Gulf of Mexico are among the nation’s most prolific oyster producing waters but are also especially susceptible to the presence of Vibrio vulnificus.
Funding for the educational campaign has been provided by a grant from the United States Department of Commerce/National Marine Fisheries Service/NOAA to The Gulf and South Atlantic Fisheries Foundation, Inc. The campaign consists of web-based, radio, television, and medical journal advertising components, as well as the distribution of educational brochures and public speaking engagements geared toward health professionals and consumers.
Many elements of the campaign are available in both English and Spanish. The campaign’s website is www.beoysteraware.com.
Because a number of at-risk consumers reside in, or vacation in the states of Louisiana, Florida and Texas, the campaign focuses on key media markets and population centers in these states. Campaign organizers stress that while oysters are an excellent source of iron, zinc, calcium and Vitamins A, B, C and D, all consumers should be aware of potential pre-existing health conditions and should eat raw shellfish with caution.
According to New Orleans—based Dr. Alfredo Lopez, Educational Specialist for the campaign, “warm water increases the proliferation of Vibrio vulnificus as well as the risks that go with consuming raw shellfish during warmer, summer months. While the risks exist year-round for some consumers, more careful attention should be paid during these months when waters that produce oysters are at their warmest.”
Dr. Lopez urges consumers to consult their health professional if they have any doubts about risks to their personal health, and to use caution and make sure their shellfish is fully cooked before consuming. Lopez stresses that proper cooking mitigates the Vibrio bacteria and largely eliminates risks from the bacteria while retaining most of the nutrients of raw oysters.
Dr. Lopez is available to speak with reporters and other individuals seeking more details about risks and the educational campaign by contacting him at mbazan@ontargetwithbmf.com.
Campaign organizers remind consumers that there are various ways for all diners to enjoy cooked oysters safely including charbroiled, grilled, broiled, fried, poached, sautéed and stewed. A couple of delicious recipes for oysters are:
Grilled Oysters
3 dozen oysters
1/2 cup minced onion
1 1/2 cup parmesan cheese
3 bacon slices, minced
1 clove garlic, minced
pepper to tastePreheat oven to 350º. Place opened- faced oysters onto rock salt or crumpled foil on baking dish. Sprinkle with onion, bacon, garlic, parmesan, butter, and pepper.
Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven, sprinkle with parmesan and serve immediately.
Oyster Cakes
1 cup chopped oysters
1 egg
1 teaspoon Worcestershire Sauce
1 teaspoon lemon juice
1-teaspoon seafood seasoning
1-teaspoon parsley
1/4 teaspoon dry mustard
1-tablespoon mayonnaise
1 teaspoon prepared mustard
1/4-cup cracker of breadcrumbs
2 tablespoons olive oilPlace oysters into large mixing bowl. In a separate mixing bowl, beat eggs, Worcestershire sauce, lemon juice, seafood seasoning, parsley, mustard, mayonnaise and prepared mustard. Add cracker crumbs to the mixture. Fold dressing into oysters. Shape into slightly flattened patties and chill. You can either sauté the cakes in 2 tablespoons of olive oil on both sides until golden brown, or broil on each side until brown.
ATLANTA AREA DEATH RENEWS NEED FOR CAUTIOUS OYSTER CONSUMPTION
New Orleans, LA- The tragic and unnecessary death of an Atlanta area woman caused by her consumption of raw shellfish at a local restaurant serves to remind all consumers to exercise caution when consuming raw shellfish or other protein-heavy foods. According to leaders of a public interest group seeking to promote educated shellfish dining habits, the death of Delphine Barnes earlier in the month may have been prevented.
An educational campaign called Be Oyster Aware was launched in several southern states during 2006 to raise awareness among consumers with pre-existing health conditions and their medical professionals regarding risks associated with eating raw or undercooked shellfish. According to New Orleans—based Dr. Alfredo Lopez, Educational Specialist for the campaign, “The death in Atlanta was a preventable tragedy. People with pre-existing conditions should be cautious and always make sure their shellfish is fully cooked before consuming.”
According to media accounts of Ms. Barnes’ death, a liver condition existed which increased the possibility of high risks associated with consuming raw or undercooked shellfish.
The multi-faceted Be Oyster Aware campaign is intended to educate consumers with certain conditions such as liver disease, alcoholism, iron overload diseases, diabetes, cancer and any illness or medical treatment that weakens the immune system. People with these conditions are acutely at-risk from consumption of raw protein and should educate themselves to potential health risks that result from eating raw shellfish.
Harmful and potentially fatal illnesses for consumers at-risk can be caused by Vibrio vulnificus, a naturally occurring bacterium found in raw oysters and other shellfish, which are particularly prevalent in, warm waters and warm weather months.
Funding for the educational campaign has been provided by a grant from the United States Department of Commerce/National Marine Fisheries Service/NOAA to The Gulf and South Atlantic Fisheries Foundation, Inc. The campaign consists of web-based, radio, television, and medical journal advertising components, as well as the distribution of educational brochures and public speaking engagements geared toward health professionals and consumers.
Many elements of the campaign are available in both English and Spanish. The campaign’s website is www.beoysteraware.com.
Dr. Lopez urges consumers to consult their health professional if they have any doubts abut risks to their personal health. Lopez stresses that proper cooking mitigates the Vibrio bacteria and largely eliminates risks from the bacteria while retaining most of the nutrients of raw oysters. Be Oyster Aware campaign officials urge family members and friends of people who may be at risk to help bring awareness of those risks to their loved ones in an effort to further reduce the chances of illness or death.
Dr. Lopez is available to speak with reporters and other individuals seeking more details about risks and the educational campaign by contacting him at mbazan@ontargetwithbmf.com.
Campaign organizers remind consumers that there are various ways for all diners to enjoy cooked oysters safely including charbroiled, grilled, broiled, fried, poached, sautéed and stewed.
BATON ROUGE AREA DEATH RENEWS NEED FOR AWARENESSWHEN CONSUMING OYSTERS
New Orleans, LA- The tragic death of a member of the Baton Rouge community caused by the consumption of raw shellfish serves to remind consumers to be fully aware of their own personal health conditions which may increase their risk for illness when consuming raw shellfish.
An educational campaign called Be Oyster Aware was launched in several southern states during 2006 to raise awareness among consumers with pre-existing health conditions and their medical professionals regarding risks associated with eating raw or undercooked shellfish. According to New Orleans—based Dr. Fred Lopez, Educational Specialist for the campaign, “People with pre-existing conditions should be cautious and always make sure their shellfish is fully cooked before consuming.”
The multi-faceted Be Oyster Aware campaign is intended to educate consumers with certain conditions such as liver disease, alcoholism, iron overload diseases, diabetes, cancer, HIV infection and any illness or medical treatment that weakens the immune system. People with these conditions are at-risk and should educate themselves to potential health risks that result from eating raw shellfish or other forms of raw protein.
Harmful and potentially fatal illnesses for consumers at-risk can be caused by Vibrio vulnificus, a naturally occurring bacterium found in raw oysters and other shellfish, which are particularly prevalent in waters exceeding 68°F during warm weather months.
Funding for the educational campaign has been provided by a grant from the United States Department of Commerce/National Marine Fisheries Service/NOAA to The Gulf and South Atlantic Fisheries Foundation, Inc. The campaign consists of web-based, radio, television, and medical journal advertising components, as well as the distribution of educational brochures and public speaking engagements geared toward health professionals and consumers.
Many elements of the campaign are available in both English and Spanish. The campaign’s website is www.beoysteraware.com.
Dr. Lopez urges consumers to consult their health professional if they have any doubts about risks to their personal health. Dr. Lopez stresses that proper cooking mitigates the Vibrio bacteria and largely eliminates risks from the bacteria while retaining most of the nutrients of raw oysters. Be Oyster Aware campaign officials urge family members and friends of people who may be at risk to help bring awareness of those risks to their loved ones in an effort to further reduce the chances of illness or death.
Dr. Lopez is available to speak with reporters and other individuals seeking more details about risks and the educational campaign by contacting him at mbazan@ontargetwithbmf.com.
Campaign organizers remind consumers that there are various ways for all diners to enjoy cooked oysters safely including charbroiled, grilled, broiled, fried, poached, sautéed and stewed.
WARM WEATHER, WARM WATER CONDITIONS MEAN INCREASED HEALTH RISKS FOR SOME AT-RISK SHELLFISH CONSUMERS
New Orleans, LA – With the Summer approaching, coastal waters are becoming warmer, creating conditions that can affect oysters and other shellfish by allowing potentially dangerous bacteria to grow which may in turn be hazardous to some at-risk shellfish consumers.
Vibrio vulnificus is a naturally occurring bacterium found in warm waters utilized for shellfish harvesting. The bacteria does not change the appearance, taste, color or texture of the oysters, however, it can cause severe illness for at-risk consumers with pre-existing health conditions such as liver disease, iron overload disease, cancer, stomach disorders, etc.
Be Oyster Aware is a collaborative campaign designed to raise awareness of these risks among at-risk consumers with certain health conditions that weaken the immune system. People with these and some other health conditions are acutely at-risk from consumption of raw protein and should educate themselves to potential health hazards that can result from eating raw shellfish. Approximately 50% of all at-risk persons contracting a Vibrio vulnificus-related illness die from ingesting raw shellfish.
Funding for the educational campaign has been provided by a grant from the United States Department of Commerce/National Marine Fisheries Service/NOAA to The Gulf and South Atlantic Fisheries Foundation, Inc., and is currently being implemented in the three core states of Louisiana, Texas and Florida where many of the annual resultant deaths and illnesses occur. The campaign consists of web-based educational programs and radio, television, and medical journal advertising components, as well as the distribution of educational brochures and the availability of public speakers who can address media, health advocacy groups and health professionals and consumers.
Many elements of the campaign are available in both English and Spanish. The campaign’s website is www.beoysteraware.com.
Campaign organizers stress that while oysters are an excellent source of iron, zinc, calcium and Vitamins A, B, C and D, all consumers should be aware of potential pre-existing health conditions and should eat raw shellfish with caution.
According to New Orleans—based Dr. Alfredo Lopez, Educational Specialist for the campaign, “warm water increases the proliferation of Vibrio vulnificus as well as the risks that go with consuming raw shellfish during warmer, summer months. While the risks exist year-round for some consumers, more careful attention should be paid during these months when waters that produce oysters are at their warmest.”
Dr. Lopez urges at-risk consumers to consult their health professional if they have any doubts about risks to their personal health, and to use caution and make sure their shellfish is fully cooked before consuming. Lopez stresses that proper cooking mitigates the Vibrio bacteria and largely eliminates risks from the bacteria while retaining most of the nutrients of raw oysters.
Dr. Lopez is available to speak with reporters and other individuals seeking more details about risks and the educational campaign by contacting him at mbazan@ontargetwithbmf.com.
Non-threatening ways that all diners can enjoy oysters safely include charbroiled, grilled, broiled, fried, poached, sautéed and stewed.