The Jeonbuk Province Health and Environment Research Institute conducted an investigation into the prevalence of norovirus contamination in raw oysters distributed within the province. Out of 80 tested samples, 18 were found to be contaminated with norovirus, leading health officials to advise consumers to exercise caution when consuming these shellfish. The oysters in question were collected from various markets, including food ingredient marts, large supermarkets, and traditional markets, to ensure a comprehensive assessment of their safety for consumption.

Norovirus is highly infectious and can survive at low temperatures, making it a serious concern for public health. Symptoms of infection can manifest within 12 to 48 hours and include vomiting, diarrhea, abdominal pain, chills, and fever. The investigation also revealed traces of the virus in the working environments of seafood vendors, including tools and scales, indicating a significant risk of cross-contamination from contaminated utensils to other seafood products, thus underlining the importance of stringent hygiene practices in handling and preparing food.

The Jeonbuk Health and Environment Research Institute has called on relevant local departments to enhance sanitation management at affected establishments and stressed the need for thorough cleaning and disinfection of cooking equipment and work surfaces. Consumers are advised to ensure that oysters they purchase are labeled for cooking and should not be consumed raw. Proper cooking at temperatures above 85°C for over one minute is essential to eliminate the virus, and it is particularly advised that vulnerable populations, such as children and the elderly, consume thoroughly cooked oysters to avoid potential health risks. In collaboration with the Ministry of Food and Drug Safety, the research institute plans to implement norovirus monitoring systems and environment sampling in childcare facilities as an ongoing preventive measure.