Food Safety Focus (219th Issue, October 2024) – Article 4

Clams in Preserved Fish Sauce and Vibrio parahaemolyticus

Recently clusters of food poisoning outbreak involving the consumption of clams in preserved fish sauce in a restaurant were reported. The affected product was stopped from sale and was discarded upon instruction from the Centre for Food Safety (CFS). During the CFS's investigation, a sample of clam in preserved fish sauce collected from the food premises concerned was later found to contain an excessive amount of Vibrio parahaemolyticus (VP).

VP can cause food poisoning. It is naturally present in seawater and is often found in seafood. Food poisoning caused by VP is usually associated with the consumption of undercooked or raw seafood, in particular shellfish that is contaminated with bacteria. Cross-contamination can also occur when raw food gets into contact with cooked or ready-to-eat (RTE) food. Common symptoms of food poisoning caused by VP include diarrhoea, vomiting, mild fever and abdominal pain.

To prevent VP related food poisoning, store food in a covered or sealed container in a refrigerator to avoid contact between raw food and cooked or RTE food. Separate equipment should be used for handling raw and cooked or RTE food. Food should be cooked thoroughly before consumption.