18 October 2021

To Licensee/Operator of FPS

To Prevent Invasive Group B Streptococcus

This Department is very concerned about the invasive Group B Streptococcus (GBS) cases in recent days.  The latest findings of epidemiological investigations revealed that GBS were found in samples of fish produce and water taken from certain fish stalls at markets or holding fresh provision shop licences.

To protect public health, Chinese Yu Sang (also called raw freshwater fish) is a prohibited food item under the Food Business Regulation (Cap 132X).  The Centre for Food Safety has been disseminating food safety information against raw freshwater fish consumption to the public and the trade through various channels, including raw freshwater fish and its risk with GBS and parasites.

To prevent foodborne diseases, one must not eat raw freshwater fish and guard against infection by harmful bacteria and parasites.  Consuming raw freshwater fish (Chinese Yu Sang) or eating raw or undercooked freshwater fish can lead to infection caused by parasites such as Chinese liver flukeor foodborne bacteria.  In the past, there were outbreaks of GBS infections in Singapore which were associated with raw freshwater fish consumption. GBS can cause infections in different parts of the body including the bloodstream, lungs, bones and joints.  GBS can also bring about infection through wounds.  Among this, it is possible for one, especially senior citizens or those with weak immunity (e.g. the chronically ill), to get infected if the skin is pierced and exposed wounds come into contact with raw fish produce under handling.

Consumers are advised not to eat raw or undercooked freshwater fish while dining locally or travelling.  In dining, especially when having hot pot or congee, they must wait for the fish to be thoroughly cooked before consuming it.  Apart from not eating raw freshwater fish, the public (including the trade) should also pay attention to personal, food and environmental hygiene: