How long after a sea snail dies is it no longer safe to eat?

It is not recommended to eat conch that has been dead for more than 2 hours. After death, microorganisms in the conch multiply rapidly, breaking down the flesh and producing harmful substances. These compounds are difficult to eliminate completely even with high-temperature cooking, and consuming them may easily cause gastrointestinal discomfort. If symptoms such as vomiting or diarrhea occur after accidentally eating conch that has been dead for an extended period, prompt medical attention is advised.

Conch is a high-protein seafood. Once dead, bacteria, molds, and other microorganisms proliferate quickly using the rich nutrients. Within 2 hours, bacterial levels can reach dangerous levels, while protein breakdown produces toxic substances such as histamine and cadaverine. These toxins are heat-resistant and cannot be fully destroyed by ordinary cooking methods.

The longer the conch has been dead, the faster its flesh deteriorates. Not only does it lose nutritional value, but accumulated toxins may also trigger acute gastroenteritis, leading to symptoms like abdominal pain, diarrhea, and vomiting. In severe cases, systemic discomfort such as dizziness and fatigue may occur, posing significant health risks.

When purchasing, choose live conch and cook and consume it promptly. If temporary storage is needed, refrigerate and process within 2 hours. Ensure thorough cooking before consumption, and inspect the flesh prior to eating—discard immediately if signs of spoilage such as stickiness or unpleasant odor are present.