There has not been any proven link between eating fish, raw or otherwise, and the Group B streptococcus (GBS) bacteria disease, said Singapore’s Ministry of Health (MOH) on Monday (Jul 13).
MOH said it is aware of a message circulating claiming there has been an outbreak of Group B streptococcus due to consumption of contaminated raw fish. The message, which appeared to have originated from a widely shared Facebook post claimed: “For the past few weeks, hospitals islandwide have been noticing a surge of young and old men who have been coming in sick with fever and painful swollen joints.”
The message said all the people who had taken ill had consumed “yusheng”, a popular dish at hawker centres, where raw fish is marinated in sesame oil and garnished with red chilli and ginger.
GBS is a common bacterium that colonises the human gut and urinary tract. It does not usually cause disease in healthy individuals, said MOH in a Facebook post. However, in adults, GBS may occasionally cause infections of the skin, joints, heart and brains. The risk factors for GBS infection include underlying chronic or co-morbid conditions.
But an expert said the bacteria can be transferred to fish. “Only human beings have this kind of bacteria, so if food handlers have this bacteria and they handle fish products – raw fish products – this bacteria can transmit from food handlers to the fish products,” explained Professor Yuk Hyun-gyun, from the National University of Singapore.
The Health Ministry, the National Environment Agency and Agri-Food and Veterinary Authority of Singapore are investigating the message, MOH said.
A stall helper at Maxwell Market said the authorities collected raw fish samples from them, as well as other stalls, on Monday afternoon.
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