THE Bureau of Fisheries and Aquatic Resources 7 has suspended the operations of a Cebu-based seafood exporter after some of their products were linked to a hepatitis outbreak in Hawaii last month.
Andres Bojos, BFAR 7 director, told Sun.Star Cebu that they’ve also initiated an investigation on the operations of the company, which includes a thorough “contract tracing” of their products.
The company, which is based in Lapu-Lapu City, had exported frozen raw scallops that may have given more than 200 diners in Hawaii the hepatitis A pathogen. (Sun.Star couldn’t reach the company for its officials’ comments.)
Bojos said that their investigation will include inspecting the company’s scallop farm in Masbate and collecting samples there to determine if the products were already tainted with hepatitis A before these were shipped to their suppliers.
They will also inspect the company’s operations, including subjecting their personnel to a health test.
“Bisag tubig nga ilang gigamit, among iinspect (We will also inspect the water they’re using),” Bojos added.
Bojos assured, however, that the company’s products are not being sold locally.
According to a statement issued by the Disease Outbreak and Control Division of the State of Hawaii’s Department of Health, the outbreak of hepatitis A in Oahu and Kauai was traced to raw scallops being served in a popular sushi restaurant chain.
As of Sept. 7, around 252 people have been infected with hepatitis A after eating raw scallops.
According to the World Health Organization (WHO), hepatitis A is a viral liver disease that can cause mild to severe illness. The virus is transmitted through ingestion of contaminated food and water or through direct contact with an infected person.
The risk of infection is associated with a lack of safe water, and poor sanitation and hygiene, such as dirty hands.
Nearly everyone recovers fully from hepatitis A with a lifelong immunity, but a very small proportion of people infected with the virus could die after prolonged exposure to the illness.