As of July 12, 2018, 12 people infected with Vibrio parahaemolyticus who ate fresh crab meat have been reported from 3 states and the District of Columbia. If you want to read the full investigation, please visit the CDC’s website at:
The following are the important advice that the CDC has provided for consumers, restaurants and retailers:
Advice to Consumers
- Do not buy or eat fresh crab meat imported from Venezuela.
- If you purchased crab meat imported from Venezuela, do not eat it and throw it away.
- If you purchased crab meat and do not know if it is imported from Venezuela, do not eat it and throw it away.
- This crab meat may be labeled as fresh or precooked, and is commonly found in plastic containers.
- Food contaminated with Vibrio bacteria usually looks, smells, and tastes normal.
- If you think you became sick from eating imported crab meat, talk to your health care provider. Symptoms of infection include the following:
- watery diarrhea
- stomach cramping
Advice to Restaurants and Retailers
- Do not serve or sell fresh crab meat imported from Venezuela. Throw it away or return it to your supplier for disposal.
- If you do not know if the crab meat is imported from Venezuela, ask your supplier.
- If your supplier does not know if the crab meat is from Venezuela, throw it away or return it to the supplier for disposal.
- Restaurants, retailers, and other food service operators should be aware that the product may be contain harmful germs and take measures to prevent cross–contamination of food processing equipment and the food processing environment by following the steps below:
- Wash hands with warm water and soap following the cleaning and sanitation process.
- Take steps to prevent cross contamination of cutting surfaces and utensils through contact with the contaminated products.
- Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.
- Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross–contamination.