Raw Oyster Consumption: Evaluating Risk and Reducing Illnesses (50m Lecture)

This session aims to provide a brief background on the management of a foodborne pathogen, Vibrio parahaemolyticus, linked to raw oyster consumption in Washington State and describe how the current illness-based approach does not adequately protect public health. Implementing measures to prevent foodborne illnesses should reduce the occurrence of illness and reduce the strain on local environmental health departments in conducting foodborne illness investigations. This novel approach in Washington has widespread relevance to environmental health; prevention is a key component of any health activity but is frequently challenged by funding shortages and data gaps. The approach being pursued in Washington relies on a wide range of tools, analysis of environmental monitoring data and foodborne illness data, and the involvement of affected stakeholders and partners. In this session Washington’s approach and the anticipated benefits will be discussed, along with the challenges and barriers to a preventative management approach.
Session Description/Teaser: Think you know what goes into a foodborne illness investigation and how that data is being used? See how Washington State Department of Heath works with local environmental health counterparts to investigate Vibrio parahaemolyticus-associated illnesses linked to raw oyster consumption. Learn how we’re trying to reverse the trend in increased foodborne illnesses, lightening the burden on local health while protecting public health.