The Ministry of Oceans and Fisheries announced on the 25th that it will conduct seafood collection and inspection in conjunction with 17 local governments in preparation for the height of summer. The government reported that the detection of Vibrio parahaemolyticus bacteria may occur somewhat earlier this year due to rising seawater temperatures, and has advanced the seafood safety management schedule compared to last year.
The Ministry of Oceans and Fisheries will take proactive safety measures for seafood at the production stage. It plans to conduct inspections for veterinary drugs targeting farmed seafood and investigate the contamination status of Vibrio bacteria using collected seawater.
Additionally, the Ministry will also conduct guidance and inspections for field sanitation management, including facility disinfection management, worker hygiene management, and adherence to seafood storage temperature standards.
The Ministry of Oceans and Fisheries will also provide training on proper seafood safety management practices, aimed at preventing Vibrio food poisoning bacteria for stakeholders handling seafood. They plan to continuously provide information related to seafood through a seafood safety communication group.
The Food and Drug Administration will carry out seafood collection and inspection at the distribution stage and guide and inspect seafood sales companies.
Initially, they plan to inspect 1,000 seafood items, mainly flatfish and rock bream sold primarily as sashimi, for Vibrio contamination and compliance with veterinary drug residue standards. Seafood that fails inspection will be promptly banned from sale or disposed of, and information on non-compliant products will be disclosed on Food Safety Nation.
In addition, to ensure seafood safety management in major ports and coastal restaurants that are frequented by tourists during the summer, they plan to deploy rapid food poisoning inspection vehicles and collect aquarium water to conduct field tests for Vibrio bacteria.
Alongside this, they will also implement guidance and inspections regarding individual hygiene management and compliance with storage standards, temperature management, and sanitation management practices for wholesale markets and retailers handling seafood.
The government emphasized that 'sashimi consumed raw should be washed 2 to 3 times with tap water to prevent Vibrio bacteria and other food poisoning bacteria, and knives and cutting boards should be separated for use in removing heads, entrails, and shells and for sashimi.'
It also urged that 'people with underlying conditions such as liver disease should consume seafood that is thoroughly cooked to prevent Vibrio parahaemolyticus infections.'
The government stated that it will continue to carry out preemptive safety management for seafood to create an environment where consumers can confidently purchase and consume.