Introduction: In recent years, grilled oysters have become all the rage everywhere. Many people believe that seafood is less contaminated and highly nutritious, especially oysters, whose scientific name is Ostrea, and are hailed as "milk from the sea."
However, numerous marine bulletins and research reports indicate that shellfish such as clams, razor clams, blood clams, and scallops are facing harm from heavy metals, red tides, and organic pollutants. Guo Yuanming, a member of the Professional Committee of Fishery Resources and Environmental Protection of the Zhejiang Provincial Fisheries Society, points out that toxins from red tides, such as paralytic shellfish poisoning and diarrhetic shellfish poisoning, can accumulate in shellfish, directly affecting the health of consumers. Furthermore, oysters are hiding places for bacteria and viruses like the Norovirus. If not cleaned or cooked properly, they can easily cause infectious diarrhea and enteritis.
Especially towards the end of the year, banquets and gatherings are inevitable. However, at this time, food safety issues are particularly noteworthy. Recently, the Guangdong Provincial Health and Family Planning Commission released the November provincial statutory report on infectious diseases and public health emergencies, which showed that two outbreaks of Norovirus-induced diarrhea occurred in Haizhu and Conghua districts of Guangzhou City in November, infecting 241 people. With the arrival of the Norovirus, for those who enjoy shellfish, especially eating raw oysters and other seafood, the seemingly unfamiliar Norovirus may not be far away. What is Norovirus diarrhea like? How severe is its harm?
What is Norovirus diarrhea
Norovirus is a group of viruses belonging to the Caliciviridae family, formerly known as "Norwalk-like viruses." Norovirus infection affects the stomach and intestines, causing gastroenteritis or "stomach flu." Currently, 60% to 80% of cases in all non-bacterial diarrhea outbreaks are caused by Norovirus. It is considered one of the main culprits for epidemic, non-bacterial gastroenteritis outbreaks worldwide and the largest viral factor for foodborne infections. It can infect people of all ages, especially the elderly, with the highest incidence rate in winter.
How to prevent Norovirus infection
Norovirus patients often experience sudden, severe vomiting, and the vomit is infectious. Any surface near vomit should be promptly cleaned and disinfected with bleach, then rinsed clean.
Food contaminated with Norovirus should be discarded.
When textiles (including clothing, towels, tablecloths, and napkins) are contaminated with vomit or feces, they should be promptly washed at high temperatures.
Seafood such as shellfish should be obtained from legitimate sources and appropriate certification should be retained.
Raw vegetables should be thoroughly washed before consumption.
Proper disposal of sewage and contaminated diapers can help reduce the spread of Norovirus and prevent disease.
In home-style restaurants, diapers of sick children and infants should be kept away from food preparation areas.
How to eat seafood healthily?
To avoid the safety hazards of shellfish and enjoy the deliciousness with peace of mind, you must start from several aspects such as cleaning and cooking---
First, do not eat the内脏 (viscera). Heavy metals and other pollutants tend to accumulate in the visceral mass of shellfish, while the muscle part has the lowest content of heavy metals. Therefore, only the muscle part of the shellfish should be eaten. "Checking the color" is a relatively simple method. After opening the shell, the slightly darker pieces are mostly the visceral mass. Some shellfish have a black sand line inside, which should also not be eaten.
Second, choose those with smooth shells. Compared to oysters and scallops with rough and bumpy exteriors, clams and mussels have clean, smooth surfaces with less attached dirt, and consequently less pollution.
Third, soak in saltwater and heat thoroughly. Before cooking, first soak the shellfish in saltwater for a period of time. This helps the shellfish expel various toxins and sand. Then, carefully clean the surface of the shells with a small brush. The preferred cooking methods are steaming and boiling, as they can thoroughly heat and kill bacteria. Grilling is not recommended as it can lead to uneven heating, with the outside cooked and the inside raw.