The BC Centre for Disease Control is reminding the public there’s a risk of illness associated with eating raw or undercooked bivalve shellfish such as oysters, clams, mussels, scallops, and cockles.
Shellfish may accumulate bacteria(Vibrio parahaemolyticus), viruses (norovirus, hepatitis A), and toxins (paralytic shellfish poisoning, diarrhetic shellfish poisoning) or other impurities present in the water. Thorough cooking destroys bacteria and viruses, but does not destroy toxins.
To date in 2012, five cases of locally-acquired Vibrio parahaemolyticus infection have been reported. In 2011, 42 cases of vibrio were reported. These illnesses have been linked to raw shellfish served in restaurants, bought at retail, or self-harvested in communities throughout the province including, Gibsons, Sechelt, Powell River, Ladysmith, Qualicum, Ucluelet, Gabriola Island, Cortes Island and Parksville.
In addition to individual cases, BC has also experienced outbreaks associated with shellfish. In 2010, an outbreak of norovirus from raw oysters affected over 30 people and in 2011 more than 60 people became ill after consuming cooked mussels contaminated with diarrhetic shellfish poisoning.
FoodWorld 
just stumbled upon your blog and wanted to say that i have really enjoyed reading your blog posts. any way i’ll be subscribing to your feed and i hope you post again soonhttp://www.maladiretasegmentada.com.br