Killer Catch Of The Day
When Doug McArthur died last May, the horror and speed of his illness overwhelmed his wife of 27 years, Darlene. He ate a dozen raw oysters on Saturday, and was on life support by Monday, reports CBS News Correspondent Wyatt Andrews.
"He had those for dinner Saturday night and by Wednesday he was gone," recalled Darlene.
His daughter Holly watched her father suffer. "It was like something you would see on the X-Files. He said it was like burning, he could almost peel his skin off it was hurting so bad," she said.
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"The oyster industry and the FDA know these oysters are deadly," said Caroline Smith DeWaal. Caroline Smith DeWaal is a food safety expert at the Center for Science in the Public Interest. She says the Food and Drug Administration, which regulates seafood safety, has given the oyster industry a pass on vibrio.
"These deaths from vibrio vulnificus are an accepted part of FDA's regulatory program for oysters," said DeWaal. When asked if she meant that the FDA tolerates this level of death, she said, "Yes they are."
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The Conference has rejected calls to treat suspect oysters with pasteurization or pressurization.
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But critics believe the basic problem isn't oysters, it's the FDA itself. Former Agriculture Secretary Dan Glickman points out the USDA has 7000 inspectors for meat, while the FDA has 300 for seafood.
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As for raw oysters, the industry says vibrio only kills those consumers with weak immune systems and that the real answer is to warn them.
Doug McArthur who had diabetes, ate raw oysters all the time. He did not believe the warnings applied to him. He had no protection from the gruesome death hiding in the food he trusted.
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