Two Deaths Linked to Contaminated Louisiana Oysters
NEW ORLEANS — Two individuals have lost their lives after consuming Louisiana oysters tainted with Vibrio vulnificus, a bacterium known for causing severe infections. This troubling information has been confirmed by health officials.
A representative from the state health department indicated that these fatalities occurred after the victims dined on oysters from two different eateries—one in Louisiana and another in Florida.
Jennifer Armentor, who oversees the molluscan shellfish program at the Louisiana Department of Health, mentioned that an additional 14 people have also fallen ill after consuming these oysters.
In total, there have been 34 reported infections, with six of those resulting in deaths this year alone—a higher rate than typically observed over the past decade.
“It’s really widespread right now,” Armentor noted during a meeting of the Louisiana Oyster Task Force at the New Orleans Lakefront Airport.
In light of this, WBRZ reached out to George Shaheen, the CEO of Jones Creek Cafe & Oyster Bar, to discuss the safety measures seafood establishments take to ensure their oysters remain both delicious and safe.
With nearly four decades of experience in the industry, Shaheen reflected on how regulations have evolved to protect consumers. “Over the years, we haven’t encountered as many issues as you might think because of the strong partnership between our fishermen and the departments involved in health and fisheries,” he explained.
Shaheen sources his oysters from Delacroix Island, a place he is familiar with from his fishing days, expressing confidence in the harvesters’ practices.
“When you’re out there as an oyster fisherman, you can remain at sea for up to 72 hours if you have a proper cooling method for the oysters,” he said.
He also shared how oyster sacks include tickets that detail where and when the oysters were harvested. “This system is crucial for tracking. If there’s an issue, they know exactly where to look. The Department of Health requires us to keep records for 90 days, and we face inspections every four months,” Shaheen added.
According to him, modern harvesting techniques significantly improve the quality of oysters. “Now, oysters are often grown on limestone in the marsh, which makes them cleaner compared to those harvested directly from muddy waters,” he noted.
Under Louisiana law, restaurants must display clear warnings about the risks associated with consuming raw seafood.
“You never know what could be in the ocean that affects these oysters. If they’re not cooked properly, bacteria can easily be present, so it’s important to warn diners,” said Amanda Steele, a bartender at Jones Creek.
Patrons interviewed by WBRZ expressed similar confidence in the restaurant’s practices. “I enjoy oysters both cooked and raw, and I trust my local spots, especially in winter when I prefer them raw,” commented customer Larry Campagna.
