SAN DIEGO COUNTY - Three local cases of intestinal illness may be linked to raw or undercooked oysters from Washington state, county health officials said Thursday.

At least two Hood Canal, Wash., oyster-growing areas were closed earlier this month after six Californians who ate oysters from there fell ill, according to an Aug. 3 release from the Washington State Department of Heath.

The growing areas are believed to contain Vibrio parahaemolyticus, a naturally occurring bacterium that can cause symptoms such as diarrhea, often with abdominal cramping, nausea, vomiting and fever.

The illness typically lasts three days and ill individuals are encouraged to consult with their medical provider. Severe symptoms are rare but are a risk for those with underlying medical conditions. Consumers eating raw oysters are encouraged to check with their supplier to ensure their oysters are not from the affected harvest area.

Oysters that are cooked to a temperature of 145 degrees are not a concern, according to officials.

For more information on Vibrio parahaemolyticus, visit www.cdc.gov.