Researchers conducted a new study. They are from Ateneo de Manila University and the University of the Philippines. Others are from Monash University Malaysia Selangor. The Philippine Bureau of Fisheries and Aquatic Resources is also represented. It has highlighted the significant risk of hepatitis A virus (HAV) transmission through commonly cultivated shellfish in the Philippines.
Despite public awareness of other food safety hazards like “red tide,” people are largely unaware of the dangers of HAV. The researchers warned about this lack of public knowledge. Many people stay unaware of other viruses. HAV is primarily spread through contaminated food and water, often originating from infected animals. Shellfish, like oysters and mussels, are particularly susceptible to contamination due to their filter-feeding nature. The virus can survive for up to ten weeks within these shellfish, increasing the likelihood of transmission.
The study identified several potential points of contamination along the “farm-to-fork” supply chain. Shellfish farms are often located in coastal areas near industrial and residential zones, exposing them to various contaminants. Additionally, traditional preparation and cooking techniques do not effectively remove the HAV virus. The researchers emphasized the need for further research to tackle these knowledge gaps.
The lack of adequate monitoring and assessment regulations in the Philippines poses a significant challenge. While current shellfish safety assessments focus on bacteria like E. coli and salmonella, they do not accurately detect HAV and other viruses. There are no consistent monitoring programs for HAV in local shellfish and the environment. This absence hinders early identification and prevention of outbreaks.
The findings of this study emphasize the urgent need for increased awareness. Improved regulations are crucial. Enhanced monitoring systems are necessary to protect public health from the risks linked to HAV transmission through shellfish.
