Raw Scallops Cause Death Of A Chef On Fishing Boat

[Rimmer]

Raw Scallops cause death of a Chef on Fishing Boat

SATTAHIP: -- A bout of severe food poisoning on a Fishing Boat has left five fisherman seriously ill and one dead. The Captain of the “Montien Tong 8”, Khun Surapong aged 40, alerted the authorities that he was making an emergency stop at the Samaer San Port in Sattahip. The boat had begun its journey from Samut Prakan Province, close to Bangkok and the intended destination was a port in Rayong Province. Late on Friday Night, the crew ate a meal consisting of uncooked scallops.

Full story HERE

-- Pattaya One 2010-10-09

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[neverdie]

Wow, I wonder what was in those scallops.

[gotlost]

A chef on a 6 crew fishing boat? I don't thank so. Maybe a cook. Defiantly not 5 star.

[TheWalkingMan]

Is that right? I mean can a person die in a relatively short period of time from dud scallops? I googled "death from uncooked scallops" and the only news article was this one.

Has anyone ever heard about this happening before? Maybe I missed something when googling.

TheWalkingMan

[bartender100]

I've been violently sick with diarrhea an hour after eating raw oysters, twice. The second time was years later, guess i must be allergic to them, but it came on very fast and felt like i was dying.

[Pria]

Scallops and oysters are the oceans version of kidneys and filter all of the crap out of the water that passes through them.

Fatal shellfish poisoning in such a short time is fairly rare and indicates the scallops were either not fresh or were harvested from an area with high toxicity.

The slump in tourism means the fish and seafood sitting on top of beds of ice in Walking Street and other locations well exceed the HACCP specifications of a maximum of 4 hours above 4C from time of slaughter to eating.

Scallops and oysters can exceed this time provided they have not been shucked.

A liberal dosing of lemon juice on raw scallops, oysters, fish and very thinly sliced beef will cause a chemical reaction very similar to cooking but this does not work with chicken or thick-cut beef or pork, and will not remove heavy metal toxins or toxic bacteria cause by algae blooms.

It will also not work on ground beef or pork as unlike steak-cut meat where the toxins are on the external surface of the meat only, with ground meats the toxins are all of the way through the mixture. The reason why hamburgers should be cooked to at least medium level and not blue or rare.

This matter obviously requires further investigation as it could indicate a scallop harvesting area that is supplying the market with toxin filled shellfish.

The four types of shellfish poisoning are detailed here: Marine Toxins

Edited October 10, 2010 by Pria

[LennyW]

Raw seafood is always dodgy in my opinion, i always wonder about people that eat sushi and that other dish they do here with the raw prawns in a kind of vinegar sauce!

[SantiSuk]

Anyone for suchi in Thailand now?

Pity - I love it and Thai wife could eat until it comes out of her ears. Guess we are going to have to be careful what is in those Fuji sets.

[MTH]

^ Don’t think you have to worry about Fuji.

I eat there a few times a month, and my meal always include some sushi, sashimi or other dishes of raw fish, and I never had any problems.