An alarming rise in reports of abdominal pain and vomiting due to improper consumption of oysters has prompted health officials to advise caution during the winter months.
Health officials have raised warnings regarding the consumption of oysters during winter, following a spike in reports indicating a significant number of cases involving abdominal pain, vomiting, and diarrhea after eating oysters. Last month alone, the Korean Food Safety Information Center received over 50 reports of such incidents, highlighting the risks associated with eating shellfish improperly during colder periods.
Consumers are advised to differentiate between oysters meant for raw consumption and those intended for cooking, as packaging typically indicates their respective uses. Raw oysters undergo a cleaning process that makes them safe to eat without further cooking, whereas cooking oysters must be fully cooked at a core temperature of 85 degrees Celsius for at least one minute to eliminate the risk of harmful bacteria such as norovirus, which survives at conventional sterilization temperatures. Cooking methods like oyster soup, pancakes, and steamed dishes are recommended over eating them raw to minimize health risks.
When selecting fresh oysters, look for those that are firm, have a shiny surface, and are free from off odors like excessive fishiness or sour smells, which signal spoilage. Proper hygiene practices during the preparation of oysters are crucial; precautions should be taken to avoid cross-contamination with other foods. High-risk groups, such as patients with liver issues, diabetes, or weakened immune systems, are particularly susceptible not only to norovirus but also to other waterborne diseases in winter. Therefore, heightened awareness and careful handling of oysters are critical for food safety.
