Seven family members in Taichung, Taiwan were hospitalized on July 29 with suspected food poisoning, according to Taiwan News. Their symptoms, including abdominal pain, nausea, and vomiting, are commonly associated with infectious gastroenteritis.
The patients, aged 7 to 43, ate at a traditional breakfast shop at 2:20 a.m., consuming various items including noodles, dumplings, and beverages. Symptoms began around 3 a.m.
The Taichung City Fire Bureau responded at 1:34 p.m., transporting all seven to Tungs’ Taichung MetroHarbor Hospital. They will remain under observation while the Taichung Food Safety and Sanitation Bureau investigates.
If the breakfast shop is found responsible, it may face legal consequences.
That incident followed a similar one recently, also in Taichung, where six people were hospitalized after a seafood meal that resulted in food poisoning symptoms. The incident began when a group of friends dined at a local stir-fry restaurant, consuming grilled oysters and other seafood dishes.
One of the group sought medical attention on June 18, experiencing diarrhea, abdominal pain, and nausea. Doctors at a local hospital suspected food poisoning, noting elevated inflammatory markers and blood in the man’s stool. As his friends reported similar symptoms, concerns of a potential food-borne illness outbreak prompted hospital staff to alert the Taichung Health Bureau.
All six individuals, including one man’s relatives who had also shared the meal, were hospitalized. The grilled oysters emerged as the common denominator among all affected diners. Despite the severity of their symptoms, all patients recovered and were discharged from the hospital.
Vibrio parahaemolyticus, a heat-sensitive bacteria commonly found in seafood, was identified as the likely cause of the food poisoning. Thorough cooking can eliminate the pathogen.
Hospital staff cautioned that oysters stored above 30°C can easily spoil and urged consumers to prioritize seafood freshness and ensure proper cooking temperatures, especially during warmer months when bacterial growth accelerates.
Commenting on this story, one national food poisoning lawyer said, “When temperatures rise, there’s an increased risk of seafood spoilage. Therefore, it’s highly important for restaurants and other food providers to pay special attention to food safety protocols, particularly when handling and preparing seafood like oysters.”
