FDA Investigates Hepatitis A Outbreak Linked to Raw Scallops
The U.S Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC) are supporting the Hawaii Department of Health with an investigation regarding an outbreak of hepatitis A linked to raw scallops.
About the Investigation and Recalled Raw Scallops
According to the FDA, three lots of frozen Bay Scallops are being linked to an outbreak of hepatitis A illnesses. The investigation has determined that the contaminated raw scallops were supplied by the Sea Port Products Corp. and distributed to California, Hawaii, and Nevada. The Sea Port Products Corp. has issued a voluntary recall of the three lots of frozen Bay Scallops.
Consumers should ask the restaurant or retailer where their scallops came from before making a purchase. Restaurants and retailers should not sell or serve the recalled scallops.
Description of the Contaminated and Recalled Raw Scallops
The recall involves three lots of frozen Bay Scallops produced on November 23, 2015, and November 24, 2015. The lot numbers of the contaminated scallops include:
The Hawaii Department of Health (HDOH) has determined that the contaminated scallops were served at Genki Sushi restaurants on the islands of Oahu and Kauai. The outbreak investigation is outgoing, says HDOH, but it is challenging due to the long incubation period of hepatitis A (15 to 50 days).
How to Avoid Hepatitis A Transmission from Seafood
According to the FDA, handling and preparing seafood carefully and correctly is important to avoid the transmission of hepatitis A. Always thoroughly cook seafood and be sure to wash your hands after handling seafood.
In addition, some populations are at greater risk of infection and should not eat raw seafood:
- Pregnant women
- Young children
- Older adults
- Persons with weakened immune systems
- Persons with decreased stomach acidity