The Municipal Affairs Bureau (IAM) detected Vibrio parahaemolyticus in a marinated raw shrimp sample supplied in the restaurant “Chang Siam Thai Restaurant" during a routine random inspection of food samples. IAM has immediately followed up on the issue and required the restaurant involved to stop preparing and selling the product concerned, and to improve environmental hygiene and production process to prevent the spread of food safety risks.
The marinated raw shrimp sample containing Vibrio parahaemolyticus was taken from the “Chang Siam Thai Restaurant" in Avenida de Demétrio Cinatti, Macau. The test result failed to meet the standard of the relevant provisions of the “Microbiological Guidelines for Ready-to-eat Food" at “unsatisfactory" level, posing food safety risks. IAM has immediately adopted preventive and control measures, required the restaurant involved to stop preparing and selling marinated raw shrimp products, and urged the establishment to review and improve the food storage conditions, food handling procedures and personnel hygiene conditions.
Vibrio parahaemolyticus is a halophilic bacterium that widely exists in the marine environments and is a common bacterium that can cause food poisoning. Foods that can be easily contaminated by this bacterium are mainly seafood, including fish, shellfish, molluscs, crustaceans, etc. As Vibrio parahaemolyticus is not heat-resistant, it can be effectively killed by thorough heating of food. Seafood dishes that have not been thoroughly heated, such as marinated raw shrimps, marinated raw crabs, and marinated raw clams, may pose higher food safety risks. The incubation period for food poisoning caused by this bacterium ranges from 2 to 48 hours. Main symptoms include watery diarrhea, abdominal pain, nausea, vomiting, and fever, and can last from two to five days. Individuals developing those symptoms after having seafood should seek medical attention as soon as possible.
IAM reminds members of the sector that they should use raw ingredients that are food-grade to make sashimi, and be well informed of the origins, specifications and other information of the ingredients before purchasing. At the same time, they are urged to follow the food safety principle of “separating raw and cooked food" during the food production process, properly handle and protect the food to avoid cross-contamination.
