Singapore to restrict sale, supply of tainted mussels from Malaysia’s Port Dickson

The Singapore Food Agency ( SFA ) announced on Saturday ( Apr 6 ) that the Malaysian Department of Fisheries ( DOF ) has informed them that mussels found in waters off Port Dickson are contaminated by biotoxins and are not safe for consumption.

DOF&nbsp, deputy director- general ( Management ) Wan Aznan Abdullah said on Thursday there are harmful algae that cause mussels in Port Dickson waters to be&nbsp, contaminated, making them unsafe to eat. &nbsp, &nbsp,

According to the health department of Negri Sembilan, there were eight cases of food poisoning related to mussel consumption, with two cases being taken to the intensive care unit ( ICU).

The state of Melaka even forbade the consumption of bivavles until “biotoxin readings are acceptable levels and mussels are confirmed protected for usage.”

SFA said it is working with manufacturers to evaluate the cause of their oyster exports and to limit any supply and purchase of suspected mussels from Port Dickson in response to CNA’s inquiries. &nbsp,

Additionally, it will work with manufacturers to prevent mussels from entering Indonesian coastal towns.

The company added Singapore imports oysters not only from Malaysia but other states as also, including&nbsp, China, Japan and Vietnam. &nbsp,

” The business is able to get their supply from a variety of options. Thus far, SFA has no detected any biotoxins in our shrimp imports, including oysters, in the past few days”, it said.

AVOID CONSUMING RAW And UNDERCOOKED Echinoderms

Cephalopods such as oysters are filter feeder and as such, they can easily earn germs, viruses and poisons in their bodies, said SFA.

While most food safety risks can be avoided through proper handling or baking, some marine biotoxins may not be eliminated during the baking process, it continued.

Consumers were advised not to produce and eat oysters in the wild because they may contain biotoxins that cannot be removed by cooking.

According to the SFA site, heat does not destroy marine biotoxins that can cause anesthetic shellfish poisoning. These toxins are created by plants, and they are “normally very low amounts that do not produce any food safety concerns.”

But&nbsp, during an aquatic bloom, they” may increase to incredibly high numbers, causing cephalopods to become contaminated”.

” Consumers should always purchase shellfish from SFA- approved businesses, and avoid eating raw or uncooked bivalves, specifically for the young, old, impaired or pregnant”, the agency said. &nbsp,