After deaths linked to the shellfish, officials advise people with weak immune systems to avoid uncooked seafood.
By SHANNON COLAVECCHIO-VAN SICKLER
Published November 19, 2004
TAMPA - Even as cirrhosis of the liver zapped much of Paul Farmer's strength in recent months, his love of raw oysters remained strong.
In the end, Farmer's relatives say, the oysters may have contributed to his death.
Farmer, 51, died Nov. 9 at St. Joseph's Hospital, where he'd been admitted a few days earlier after a fall.
His brother Dan Farmer said hospital officials initially concluded that he died of cirrhosis. But they later called to say they found Vibrio vulnificus , a bacteria found in some raw seafood, in Farmer's stomach.
"I guess the bad oysters could have made the liver problem worse," said Dan Farmer, 52, who lives in north Hillsborough County. "I'm sure the bacteria didn't do his stomach any good."
Hillsborough County health department epidemiologist Dan Atrubin confirmed that one Hillsborough resident recently died after eating raw oysters, but said for privacy reasons he could not say whether that person was Farmer.
The state Department of Health issued a warning Tuesday, urging people with compromised immune systems like Farmer's to avoid raw seafood.
The warning came in the wake of a handful of recent oyster-related deaths and serious illnesses in Florida, where many call the raw shellfish a gourmet treat.
Dennis Sharron, 39, of Wewahitchka, died Nov. 5, six days after he ate raw oysters with friends. On Nov. 10, Panama City resident James Palmer, 45, was hospitalized for five days after eating oysters.
Both men suffered infections from Vibrio vulnificus , which occurs naturally in seafood. The bacteria is killed through cooking. It isn't typically a threat to healthy people, but it can be harmful to people with high-risk health problems such as liver disease, diabetes and cancer.
"Unfortunately, deaths from this occur each year," Atrubin said. "It's a much more serious threat for those people with compromised immune systems, specifically cirrhosis. But any time anyone eats raw seafood, there's a risk involved."
Adam Hedock, house manager at Rattlefish Raw Bar and Grill in Tampa, said a warning about raw seafood is posted on the menu.
The same is true at the Hooters on Gandy Boulevard in South Tampa, said manager Trey Goss. Goss said raw oysters are among the most popular dishes. He estimated the restaurant serves two to three dozen orders a day, with 12 oysters to an order.
Dan Farmer said his brother Paul ate raw oysters a few days before he went into the hospital. He got them from friend Hank Wagner of Sarasota, who was in town helping take care of Paul.
Wagner, reached Thursday by phone, said he bought the oysters from the U-Save at Sligh and Armenia avenues in Tampa.
"I ate four-fifths of them, and absolutely nothing happened to me," Wagner said. "He ate maybe eight or nine of them."
A manager at the U-Save referred questions to the corporate office. Representatives there could not be reached Thursday.
Farmer was born in North Carolina, but at age 4 moved to Florida with his family, including his mother Anne, who lives in Tampa. Until he got sick, Farmer supervised the installation of telephone equipment for Nortel, his brother said.
Dan Farmer said Paul's condition grew worse each day he was hospitalized earlier this month.
"We just thought Paul finally had gone downhill, because we weren't sure if he would make it through the year anyway with the cirrhosis," his brother said.
"But you know, I'm sure Paul would rather have it say on his tombstone that he died of oysters than cirrhosis of the liver. He just loved oysters so much."
Eating oysters
Do not eat raw oysters or other raw shellfish. Cook shellfish (oysters, clams and mussels) thoroughly. For shellfish in the shell, either boil until the shells open and continue boiling for 5 more minutes, or steam until the shells open and then continue cooking for 9 more minutes. Do not eat shellfish that do not open during cooking. Boil shucked oysters at least 3 minutes, or fry them in oil at least 10 minutes at 375 degrees.
Avoid cross-contamination of cooked seafood and other foods with raw seafood and juices from raw seafood.
Eat shellfish promptly after cooking and refrigerate leftovers.
Avoid exposure of open wounds or broken skin to warm salt or brackish water, or to raw shellfish harvested from such waters.
Wear protective clothing (gloves, for example) when handling raw shellfish.
Source: Centers for Disease Control and Prevention
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Times researcher Cathy Wos and staff writer Anne Arsenault contributed to this report. Shannon Colavecchio-Van Sickler can be reached at 813 226-3373 or svansickler@sptimes.com
