CHP reminds public to be vigilant in preventing norovirus when travelling outside Hong Kong
In view of a recent outbreak of norovirus infection in Japan after consuming contaminated lunch boxes, the Controller of the Centre for Health Protection (CHP) of the Department of Health, Dr Edwin Tsui, today (April 14) reminded the public to stay vigilant and pay attention to personal, environmental and food hygiene to minimise the risk of food poisoning when travelling.
"According to the Japanese authorities, 72 people developed food poisoning symptoms including diarrhoea, fever and vomiting after consuming lunch boxes provided by a catering service in the southern Tochigi on April 9, and one of them died with the cause of death yet to be ascertained. Investigations by the authorities concerned found that the stool samples collected from the affected patients and the staff of the catering service were tested positive for norovirus. As Japan is one of the most popular tourist destinations in the vicinity of Hong Kong, and the activity of norovirus in Japan this year is higher than that in the same period in the past five years, I would like to appeal to those who are planning to visit or are currently visiting Japan to remain vigilant and maintain personal, environmental and food hygiene at all times to minimise the risk of being infected," Dr Tsui said.
"Norovirus is highly contagious and individuals may become infected after being exposed to even a small amount of norovirus. The virus can be transmitted through various means, such as eating contaminated food, contacting with the vomit or excreta of infected persons, and contacting with contaminated objects. It may lead to a large-scale outbreak. Since alcohol is not effective in killing norovirus, alcohol-based handrubs are not a substitute for handwashing with soap and water," he added.
Symptoms of norovirus include nausea, vomiting, diarrhea, abdominal pain, mild fever and malaise. Most patients usually recover on their own and symptoms usually improve within one to three days.
To prevent foodborne diseases, members of the public are advised to observe good personal, food and environmental hygiene. When eating out, the following points should be observed:
- Avoid eating raw seafood;
- Be careful in choosing cold cuts, including sashimi, sushi and oysters in buffets;
- Use pasteurised eggs, egg products or egg powders when preparing dishes using slightly cooked or uncooked eggs;
- Patronise reliable and licensed restaurants;
- Store and reheat pre-cooked or leftover food properly before consumption;
- When having hot pots or barbecuing, make sure the food is thoroughly cooked before eating;
- Handle raw and cooked food with care and separate them thoroughly during the cooking process;
- Use two sets of chopsticks and utensils to handle raw and cooked food separately;
- Do not patronise unlicensed food stalls;
- Drink boiled water;
- Do not attempt to sterilise food by using salt, vinegar, wine or wasabi as they are not effective in sterilising food; and
- Wash hands before eating and after using the toilet.
Members of the public may visit the CHP's webpages for more information and preventive advice onnorovirus infection.
