An event celebrating Los Angeles’ culinary excellence turned into a public health concern after over 80 attendees fell ill due to norovirus, reportedly linked to raw oysters served during the occasion. The outbreak occurred at the Hollywood Palladium on December 3 during an event hosted by the Los Angeles Times to honor its list of the “101 Best Restaurants.”
What Is Norovirus?
Norovirus, commonly called the “stomach bug” or “stomach flu,” is a highly contagious virus that causes symptoms like vomiting, diarrhea, stomach pain, fever, headache, and body aches. According to the Centers for Disease Control and Prevention (CDC), norovirus is the leading cause of foodborne illnesses in the United States.
The virus spreads through contaminated food, water, or surfaces and can be prevented through:
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- Proper handwashing.
- Disinfecting contaminated surfaces.
- Washing laundry in hot water.
- Avoiding contact with others when experiencing symptoms.
Details of the Outbreak
The L.A. County Department of Public Health confirmed the source of the illness was raw oysters supplied by Pacific Northwest Shellfish Co., specifically Fanny Bay Select oysters and Fanny Bay XS oysters. These oysters were packed on or after November 25 and were officially recalled on December 13.
The U.S. Food and Drug Administration (FDA) issued a warning on December 18 advising restaurants, retailers, and consumers in 15 states, including California, Hawaii, Arizona, and New York, to avoid consuming or selling the contaminated oysters. The FDA traced the origin of the contaminated oysters to British Columbia, Canada.
Supplier and Retailer Responses
Santa Monica Seafood, the supplier for the event, stated that it is cooperating fully with public health officials to investigate the outbreak. The company emphasized that there is no evidence of mishandling in the supply chain, including during its operations or those of the restaurants involved in the event.
Health and Safety Takeaways
This incident underscores the importance of food safety protocols, especially when handling raw or undercooked foods like oysters, which can carry a high risk of contamination. Key precautions include:
- Ensuring Shellfish Safety: Always purchase shellfish from reputable suppliers.
- Proper Storage: Keep oysters cold to minimize the risk of bacterial growth.
- Cooking Thoroughly: Cooking shellfish to the right temperature kills harmful pathogens, including norovirus.
- Staying Informed: Pay attention to food recalls and public health advisories to avoid contaminated products.
Conclusion
While events like the L.A. Times restaurant celebration are intended to highlight the city’s vibrant culinary scene, they also remind us of the importance of food safety. The outbreak serves as a cautionary tale for consumers, event organizers, and suppliers to prioritize public health above all else.
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For more information on preventing norovirus and other foodborne illnesses, visit the CDC Norovirus Prevention Page or the FDA Food Safety Guidelines.
A passionate food writer with a deep commitment to promoting healthy eating habits, I create engaging and informative content that helps readers make better food choices. With a focus on nutrition, wellness, and practical tips, I share easy-to-follow recipes, health-conscious meal plans, and expert insights to inspire a balanced lifestyle. My mission is to make healthy eating accessible and enjoyable for everyone.
