Health officials have sounded the alarm that raw oysters from South Korea may be contaminated with norovirus.
The Hawaii Department of Health has notified the FDA of five illnesses in an individual who consumed raw oyster shooter at a Hawaiian restaurant on May 10.
According to officials, traceability information showed the source of the oysters was a shipment from Daeil Food Co., Ltd. in the Republic of Korea. Samples were sent to FDA for testing.
On Monday, the FDA confirmed the detection of norovirus GII in one of two samples collected.
FDA has issued a alarmconsumers are advised not to eat certain oysters from Daeil Foods Co., Ltd. and Central Fisheries Co. Ltd. of the Republic of Korea, and restaurants and retailers do not sell these oysters due to possible norovirus GII contamination.
According to the FDA, Day One Foods, Inc. has voluntarily recalled frozen raw half shell oysters, frozen individual quick frozen raw oysters and frozen oyster blocks harvested between February 10-24, 2022 and April 6-21, 2022 .
Affected lot numbers: D021031, D021041, and D020481.
The Minnesota Department of Health also notified FDA of five cases of norovirus illness in individuals who consumed raw oysters at a local restaurant on June 3-4, also traced to a Dai One Food Co. batch of goods.
Norovirus is a highly contagious virus that causes vomiting and diarrhea.
The most common symptoms include vomiting, diarrhea, nausea and stomach pain. Some people may also have fever, headache, and body aches.
Most people infected with norovirus begin to develop symptoms within 12 to 48 hours of infection, and symptoms occur more frequently in children under the age of 5 than in adults. Symptoms usually last from one to four days.
Consumers who have recently eaten raw oysters and suspect food poisoning should seek medical attention immediately, especially those who are pregnant, elderly or have weakened immune systems.
Restaurants and retailers should not sell potentially affected raw oysters, but dispose of them. Establishments should take steps to avoid cross-contamination by cleaning and sanitizing cutting surfaces, utensils, containers, and food processing equipment.
Regular and frequent cleaning and sanitizing of food contact surfaces and utensils used to prepare food may help minimize the potential for cross-contamination, DOH said.
This news collected fromSource link