No coronavirus contamination was found in 117 seafood samples taken from markets in Bangkok and other provinces between November 2020 to January 2021, according to the department of medical sciences at the Public Health Ministry.

Since the seafood market in Samut Sakhon province was the apparent origin of the latest outbreak of COVID-19 in Thailand, public concerns over the safety of seafood resulted in a dramatic drop in sales.

The department of medical sciences has been testing fresh and frozen seafood products since November last year.

80 random samples were selected from markets in Bangkok and nearby areas between November and December last year, followed by 26 samples from a market in Samut Sakhon on January 7th, 3 from fishery checkpoints in Rayong province on January 11th, and another 8 food containers, such as paper boxes and cans, on January 21st.

The seafood sampled included salmon, tuna, saba, mackerel, squid and shellfish.

The tests were conducted to boost consumer confidence that seafood is safe to eat. It needs, however, to be cooked at a minimum temperature of 70 degree celsius for at least 5 minutes to kill any microbes.