New Zealand Food Safety is reminding consumers to thoroughly cook mussels following an increase in cases of Vibrio parahaemolyticus around the country this summer.
Deputy Director-General New Zealand Food Safety Vince Arbuckle said, “Since mid-November 2021, there have been 31 confirmed cases with 10 people hospitalised with the illness from around the country, and evidence suggests a change in water temperature and conditions may make live mussels more susceptible to the bacteria.
“As mussel harvesting is a favourite summer pastime of many New Zealanders and are sold live and raw in many New Zealand supermarkets, we advise consumers to cook mussels thoroughly before consumption to avoid getting sick. We have been working with the major supermarket chains to ensure that point-of-sale signage to cook mussels is available for consumers.
“People with low immunity, pregnant, or elderly should always avoid eating raw or undercooked shellfish as the illness can be more severe,” said Mr Arbuckle.
New Zealand Food Safety advises consumers to follow simple food safety guidance to avoid contracting Vibrio parahaemolyticus by following some simple rules.
FoodWorld 