Soon Fang Min
05 Jun 2024
Have you ever seen characters in a K-drama enjoy raw marinated crab, known as ganjang-gejang, and felt tempted to try? Before you seek out this Korean delicacy, learn more about the safety of consuming raw marinated seafood.
© 2026 Singapore Food Agency
Last Updated 04 Jul 2026
Marinated raw seafood is typically made by marinating raw seafood in a mixture of soy sauce, vinegar, garlic, and other spices. This dish is popular in many Asian countries, such as Korea and Thailand, and has gained popularity in Singapore in recent years. While soy sauce is typically used to improve flavour and tenderness, the salt content also reduces bacterial growth to some extent.
While you may enjoy eating raw marinated seafood, please bear in mind that there are risks involved. Raw marinated seafood is a high-risk food which presents a range of hazards. It may be contaminated by bacteria (e.g. Salmonella and Vibrio), parasites (e.g. round worms and tapeworms) and viruses (e.g. Norovirus and Hepatitis A), which can survive in raw marinated seafood. Consumption of such seafood may lead to food-borne illnesses, resulting in symptoms like nausea, vomiting, abdominal pain, diarrhoea, fever and in severe cases, dehydration and neurological symptoms.
While marination using soy sauce possesses some antimicrobial properties, it is ineffective in preventing foodborne illnesses caused by these harmful microorganisms and parasites. Therefore, marinating raw seafood is not a substitute for cooking.
Raw marinated seafood must meet SFA’s microbiological standards for Ready-to-Eat (RTE) food products and are subjected to SFA’s surveillance monitoring programme. While SFA has safeguards in place, food safety is a joint responsibility. The industry and consumers can play their part to ensure food safety.
Importers and handlers of raw marinated seafood should ensure that the water source is not contaminated and that the suppliers have implemented appropriate cold chain management.
Consumers who choose to consume raw marinated seafood must be aware of the risks involved. As a general precaution, those with weakened immune systems such as the elderly, pregnant women, infants and children, or those who are ill, should avoid consuming such products.
Soon Fang Min is a Scientist from the Risk Assessment and Communications Department of the National Centre for Food Science. She has attained a Bachelor of Science with Honours in Food Science and Technology from the National University of Singapore.
