It’s been a rough few months of outbreaks related to seafood, especially the raw stuff.
More than 500 kilograms of raw oysters from Vietnam were recently seized by Taiwan’s Food and Drug Administration (FDA) after the products were found to be contaminated with dangerous foodborne viruses,
The FDA said it had seized a shipment of 270 kg of raw oysters contaminated with hepatitis A.
Two other shipments of raw oysters totaling 255 kg, meanwhile, were found to be tainted by norovirus, the agency said, adding that all the products had been confiscated and destroyed.
By Nov. 2020, Florida state health officials reported 33 cases of Vibrio vulnificus in 20 counties, including six deaths had been reported
In Dec. 2020, it was reported that sushi bars at two Harris Teeter stores in Concord, North Carolina, sickened 159 people.
Health officials said that many of the sick people developed symptoms like vomiting, diarrhea, fever, muscle aches, and abdominal cramps, but they did not confirm the type of infection.
Last Sept., New Brunswick health officials (that’s a province in Canada) uncovered at least nine cases of Vibrio parahaemolyticus, a bacteria found in shellfish that causes gastrointestinal illness in humans.