Oyster Season Has Arrived but 'Corona' and 'Noro' Too... Ulsan Health and Environment Research Institute Advises "Check Usage First, Eat Safely"

Raw oysters. [Image source=Market Kurly]

[Asia Economy Yeongnam Reporting Headquarters Reporter Kim Yong-woo] Worried about food poisoning during the oyster season? Check the intended use first.

As oyster consumption increases during the winter peak season, the Ulsan City Health and Environment Research Institute has provided useful tips for managing eating habits to prepare for food poisoning caused by norovirus.

The institute warned that norovirus, a major cause of food poisoning in winter, is mainly contracted by consuming contaminated groundwater or shellfish such as oysters.

After an incubation period of 12 to 48 hours, symptoms such as diarrhea and vomiting appear, sometimes accompanied by abdominal pain, chills, and fever.

Usually, symptoms improve 1 to 3 days after infection, but elderly people, children, and immunocompromised individuals need to be cautious as severe dehydration may occur.

To safely enjoy seasonal oysters, first check the "intended use" when purchasing.

Raw oysters are classified as either for raw consumption or for heating/cooking. Oysters labeled as "for heating/cooking" or "to be eaten cooked" must be heated to at least 85℃ for 1 minute before eating.

A representative from the Health and Environment Research Institute said, "From the end of this month until the end of the year, we plan to conduct tests for food poisoning bacteria and norovirus on popular winter seafood such as oysters and Gwamegi. You can rest assured as long as you know these health tips before enjoying seasonal foods."

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