Our science tutors at Alumni G want to warn you about the dangers of eating raw oysters. On 17th February 2025, The Centre for Health Protection (CHP) of Hong Kong’s Department of Health investigated three food poisoning clusters, epidemiologically linked to the consumption of raw oysters, originating from Oyster Station. Here are some critical information to keep in mind.
In a minimalistic way, oysters manage to highlight the meal and make it even more gourmet. Oysters are often accompanied by simple, fresh ingredients like lemon and mignonette sauce, allowing their inherent taste to shine. People also tend to favour raw oysters during celebratory days or gatherings. The atmosphere surrounding oyster consumption enhances the experience, transforming it into a luxurious event.
But why are raw oysters safe to eat?
The ability to safely consume raw oysters hinges on several factors, particularly the freshness and quality of the oysters. Reputable suppliers source their oysters from clean, well-managed waters and adhere to stringent regulatory standards.
Most importantly, oysters go through a process called Depuration. Depuration is a crucial method used to cleanse oysters of harmful contaminants. During this process, harvested shellfish are placed in clean, filtered seawater for 24 to 48 hours, allowing them to expel accumulated pathogens. This method significantly reduces the risk of foodborne illness, making oysters safer for consumption. However, it is important to note that while depuration can enhance safety, it is not a foolproof solution against all pathogens, especially norovirus. As in recent news, consumers in Oyster Station were hit with abdominal pain, diarrhea, and vomiting. The main culprit being the Norovirus. Norovirus is a highly contagious virus often associated with raw or undercooked shellfish. Symptoms of a norovirus infection, which can occur within 12 to 48 hours of exposure.
While the depuration process helps reduce bacterial contamination, it is largely ineffective against norovirus. The virus can withstand freezing temperatures and remains stable in acidic environments, meaning that common accompaniments like lemon juice or vinegar do not offer protection. Many dining establishments in Hong Kong resist adopting alternative preparation methods, such as thermal treatment. In fear of hurting its flavour.
Conclusion:
The raw oyster trend in Hong Kong is not abating any time soon. It is the people’s love for raw seafood that carries the food culture in Hong Kong. While the social experience for raw oysters continues to thrive, the associated health risks, from the norovirus, must not be overlooked. Consumer safety will be essential for the well-being of Hong Kong's food lovers.
Comments