/PRNewswire/ -- Attorney Stuart H. Smith, representing the United Commercial Fishermen's Association, the Louisiana Environmental Action Network, public and private entities, and citizens harmed by the BP oil catastrophe, today issued this statement:
"Independent analysis by toxicologists dispute FDA claims made in the last few days that chemical dispersants used by BP during the oil catastrophe may not accumulate in marine animals.
"In fact, in a full report by Dr. Bill Sawyer released today, there is a grave problem caused by dispersants, due to the fact that these were used in deep waters and on such a vast scale.
"Studies of other spills show that the toxic components of crude oil 'bio-accumulate' into the food chain and become highly toxic to marine reproduction, even when dispersants are applied at the surface and the chemical toxins may be sufficiently diluted over time to pose only minimal risks.
"However, BP's use of dispersants deep underwater in the Gulf, and on such a vast scale, represents the first time dispersants have been used in this manner. The greatly-reduced biodegradation in the DEEPWATER HORIZON case, resulting from lack of sunlight, extreme cold temperatures at 5,000 feet, and other environmental factors significantly reduce the rate at which the dispersed crude components are degraded.
"Eight months would be required to remove 96 percent of the petroleum under ideal conditions, thus we can only assume what remains in the Gulf waters will be a 'toxic soup' of chemicals for the foreseeable future, due to the worst-case scenario which has unfolded.
"The most potentially dangerous of the components in the Gulf's toxic soup are 'polynuclear aromatic hydrocarbons' (PAHs), dangerous cancer-causing chemicals which slowly break down after being ingested by marine life, persist in marine organisms and can be passed to both humans and other wildlife through consumption.
"PAHs are not contained within the dispersants used, but rather, have been extracted from the BP crude and suspended in the water column via dispersant use.
"It must also be noted that the deep water National Oceanic and Atmospheric Administration Weatherbird analyses and our own near shore water, tunicate and beach samples have revealed a consistent pattern of dispersant-induced C19-C36 hydrocarbons and PAHs. Unfortunately, these specific PAHs are of the most toxic variety."
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Showing posts with label louisiana. Show all posts
Showing posts with label louisiana. Show all posts
Monday, August 16, 2010
Saturday, December 29, 2007
FDA Warns Consumers Not to Eat Raw Oysters Harvested from the West Karako Bay Section of Growing Area 3 in Louisiana
Toxic Note: This is not a warning I'll have to heed as never in a bazillion years would you catch me letting one of these slimy buggers slither down my throat. If I were stranded on a desert island and that was it, I'd wait a few days to see if a fish wouldn't flop up onto the beach. I understand that there are those who love these critter, raw, stewed, fried or however else they might come. So to those who will be heading out to their favorite haunt to slurp a few, read on:
The U.S. Food and Drug Administration (FDA) is warning consumers not to eat raw oysters harvested from West Karako Bay, a section of Growing Area 3 in Louisiana. These oysters, harvested from Dec. 3 through Dec. 21, may be contaminated with norovirus.
Symptoms of norovirus infection include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus, with the illness lasting one to two days. However, the illness can become serious for the very young, the elderly and people with weakened immune systems.
Consumers who ate raw oysters on or after Dec. 3 and experienced these symptoms are encouraged to contact their health care providers and local health departments. Consumers concerned about the origin of oysters they have recently purchased should contact the place of purchase to determine if the oysters were harvested from the identified area during the Dec. 3-21 period.
FDA has received reports of norovirus infection in seven individuals who ate raw oysters on Dec. 13 at a restaurant in Chattanooga, Tenn. The Tennessee Department of Health's test results from two of the ill patients were positive for norovirus. FDA confirmed the presence of norovirus in shell oysters harvested from the West Karako Bay section of Growing Area 3 and were served at the restaurant. Louisiana Department of Health and Hospitals closed the affected growing area on Dec. 21. FDA is working with the states involved to determine if any additional actions may be necessary to ensure public health protection.
The original shipper of the oysters is Prestige Oyster Company of Theriot, La. The company shipped the oysters to Bon Secour Fisheries in Bon Secour, Ala. Bon Secour Fisheries, in turn, shipped the oysters to the restaurant in Chattanooga. Considering the shelf-life of the product, it is possible that suspect oysters from the designated area are still available in other retail and food service settings.
Persons with weakened immune systems, including those affected by AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.
Cooking destroys the virus, eliminating the risk of illness for both healthy and immunocompromised individuals. FDA advises that it's always best to cook seafood thoroughly to minimize the risk of foodborne illness. Consumers can continue to enjoy oysters in many cooked preparations by following this advice:
At Restaurants and other Foodservice Establishments:
Order oysters fully cooked.
In the Shell:
Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
To prepare oysters for eating, choose one of the following methods:
Boil oysters until the shells open. Once open, boil for an additional 3-5 minutes.
Steamer - add oysters to water that are already steaming and cook live oysters until the shells open; once open steam for another 4-9 minutes.
Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
Discard any oysters that do not open during cooking.
Shucked Oysters:
To prepare oysters for eating, choose one of the following methods:
Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
Fry at 375 degrees for at least 3 minutes.
Broil 3 inches from heat for 3 minutes.
Bake at 450 degrees for 10 minutes.
The U.S. Food and Drug Administration (FDA) is warning consumers not to eat raw oysters harvested from West Karako Bay, a section of Growing Area 3 in Louisiana. These oysters, harvested from Dec. 3 through Dec. 21, may be contaminated with norovirus.
Symptoms of norovirus infection include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus, with the illness lasting one to two days. However, the illness can become serious for the very young, the elderly and people with weakened immune systems.
Consumers who ate raw oysters on or after Dec. 3 and experienced these symptoms are encouraged to contact their health care providers and local health departments. Consumers concerned about the origin of oysters they have recently purchased should contact the place of purchase to determine if the oysters were harvested from the identified area during the Dec. 3-21 period.
FDA has received reports of norovirus infection in seven individuals who ate raw oysters on Dec. 13 at a restaurant in Chattanooga, Tenn. The Tennessee Department of Health's test results from two of the ill patients were positive for norovirus. FDA confirmed the presence of norovirus in shell oysters harvested from the West Karako Bay section of Growing Area 3 and were served at the restaurant. Louisiana Department of Health and Hospitals closed the affected growing area on Dec. 21. FDA is working with the states involved to determine if any additional actions may be necessary to ensure public health protection.
The original shipper of the oysters is Prestige Oyster Company of Theriot, La. The company shipped the oysters to Bon Secour Fisheries in Bon Secour, Ala. Bon Secour Fisheries, in turn, shipped the oysters to the restaurant in Chattanooga. Considering the shelf-life of the product, it is possible that suspect oysters from the designated area are still available in other retail and food service settings.
Persons with weakened immune systems, including those affected by AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.
Cooking destroys the virus, eliminating the risk of illness for both healthy and immunocompromised individuals. FDA advises that it's always best to cook seafood thoroughly to minimize the risk of foodborne illness. Consumers can continue to enjoy oysters in many cooked preparations by following this advice:
At Restaurants and other Foodservice Establishments:
Order oysters fully cooked.
In the Shell:
Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
To prepare oysters for eating, choose one of the following methods:
Boil oysters until the shells open. Once open, boil for an additional 3-5 minutes.
Steamer - add oysters to water that are already steaming and cook live oysters until the shells open; once open steam for another 4-9 minutes.
Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
Discard any oysters that do not open during cooking.
Shucked Oysters:
To prepare oysters for eating, choose one of the following methods:
Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
Fry at 375 degrees for at least 3 minutes.
Broil 3 inches from heat for 3 minutes.
Bake at 450 degrees for 10 minutes.
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