TAIPEI (Taiwan News) — Six people were hospitalized in Taichung last week after experiencing food poisoning symptoms following a seafood meal.
A man surnamed Lin (林) visited a stir-fry restaurant with friends. They had grilled oysters and other seafood dishes, according to CNA.
Lin later sought medical attention on June 18 and had diarrhea, abdominal pain, and nausea. Doctors suspected food poisoning.
Lin suspected the seafood may have been undercooked or spoiled. His friends reported experiencing similar symptoms, leading to the hospitalization of all six individuals.
Li's Hospital Daja confirmed Lin's emergency room visit on Wednesday (June 26). Examination revealed elevated inflammatory markers and blood in his stool.
Concerns about a potential food-borne illness outbreak arose when two of Lin's friends also sought medical attention. Hospital staff promptly notified the Taichung Health Bureau.
Lin's relatives, who had dined with the group, also experienced food poisoning symptoms. The only dish eaten by everyone was the grilled oysters.
Lin's older relatives sought medical attention on June 21 after experiencing persistent symptoms for several days. All six individuals recovered and were discharged from the hospital.
Doctor Lai Da-feng (賴大豊) of Li's Hospital Daja emphasized Vibrio parahaemolyticus, a heat-sensitive bacteria commonly found in seafood, as the most likely culprit. He explained that thorough cooking can eliminate this bacteria.
The recent hot weather makes it challenging to preserve seafood. If oysters are not stored at low temperatures and are left in a hot environment above 30 C, they can easily spoil.
Dr. Lai urged consumers to prioritize seafood freshness and ensure proper cooking temperatures to prevent similar illnesses, especially during hot weather when bacterial growth thrives.
