Key Development

As uncertainty surrounds the suspected seafood-related deaths in Vizhinjam, the Commissionerate of Food Safety has widened its probe. Initial laboratory tests did not indicate conventional food poisoning caused by spoilage or bacterial contamination, prompting officials to explore other possibilities.

CIFT to Conduct Specialised Toxicology Tests

Authorities have sought expert assistance from the Central Institute of Fisheries Technology (CIFT), Ernakulam, to examine fish and shellfish samples for marine biotoxins and algal toxins. Officials clarified that routine food safety tests do not detect such naturally occurring toxins, making specialised analysis necessary.

Restaurant Sealed, Supply Chain Probed

Officials have sealed the restaurant linked to the incident as a precaution. Inspectors did not find stale fish during checks, but they have collected additional samples of seafood, water, and beverages for further testing. The department has also begun tracing the seafood supply chain. Preliminary findings indicate that certain varieties, including shellfish, were sourced from Tamil Nadu and other states. Authorities are coordinating with officials there to verify procurement details.

Experts Warn of Algal Bloom Risks

Experts caution that harmful algal blooms can produce toxins capable of causing severe illnesses such as paralytic or amnesic shellfish poisoning. A. Biju Kumar, Vice-Chancellor of the Kerala University of Fisheries and Ocean Studies (KUFOS), stressed the need for strict screening of seafood, especially during algal bloom seasons.

Call for Vigilance and Monitoring

Food Safety and Fisheries authorities are now assessing whether advisories should be issued and if certain fishing zones need monitoring. The incident underscores the importance of scientific testing, supply chain scrutiny, and preventive oversight in ensuring seafood safety.

Source: The New Indian Express