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Raw Oysters Spike U.S. Rise in Bacterial Infections

Raw oysters, so good with hot sauce, increasingly can carry something even more unsettling to the stomach: A bacteria linked to vomiting, diarrhea and pain.

Infections with vibrio, a saltwater-based bacteria that can pool in shellfish, jumped 75 percent last year from 2006-2008, the U.S. Centers for Disease Control and Prevention in Atlanta said in a report today. That’s the highest level seen since tracking began in 1996, the CDC said. There were 242 infections logged by CDC’s FoodNet at 10 sites in the U.S. covering about 15 percent of the population.

Vibrio accounts for about 100 deaths and 80,000 illnesses in the U.S. a year. The annual report by the CDC, which reviewed a number of foodborne illnesses, also found that campylobacter incidents linked to chicken and dairy rose 13 percent in the same period while salmonella dropped 9 percent in 2013 compared to the three previous years.
 
 

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