Reports of suspected food poisoning caused by oyster consumption this winter have increased compared to the same period last year. To prevent food poisoning from oysters, those sold for cooking must be thoroughly cooked before eating.
Oyster image [Image source=Korea Agro-Fisheries & Food Trade Corporation]
According to the Ministry of Food and Drug Safety on the 18th, the Consumer Injury Surveillance System (CISS) recorded 524 suspected food poisoning reports related to oysters and oyster salad from November last year to last month. This figure is eight times higher than the 68 cases reported during the same period in the winter of 2021-2022 and more than twice the 236 cases reported in the winter of 2020-2021.
Oysters are a seafood rich in minerals and vitamins, enjoyed by people of all ages, but they can also be a vector for norovirus food poisoning, which frequently occurs in winter. After infection with norovirus, symptoms such as diarrhea, vomiting, abdominal pain, chills, and fever appear following an incubation period of 12 to 48 hours. Symptoms generally improve within three days, but the virus can spread to others through vomit and feces.
Norovirus is sensitive to heat, so cooking thoroughly can prevent infection. If the product packaging indicates "for cooking" or "to be eaten cooked," it must be heated to a core temperature of 85 degrees Celsius or higher for at least one minute before consumption.
If oysters are harvested and consumed from prohibited shellfish production areas, they can cause not only norovirus infection but also shellfish toxin poisoning. When toxic plankton in the sea is ingested by shellfish or bivalves, toxins accumulate, and if consumed by humans, symptoms such as paralytic, diarrheal, or amnesic poisoning may occur.
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