CHP reminds public not to consume raw oysters and observe food safety for the time being as two more food poisoning clusters reported
The Centre for Health Protection (CHP) of the Department of Health is today (February 12) investigating two epidemiologically linked food poisoning clusters affecting a total of seven persons. The CHP reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases.
New food poisoning clusters
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The clusters involve one male and six females aged between 24 and 45. They developed diarrhoea, abdominal pain, vomiting and fever about 28 to 36 hours after having dinner at O DELICE! located at Shop L407 on Level 4, THE ONE, 100 Nathan Road, Tsim Sha Tsui, Kowloon, on January 31 and February 1 respectively.
Three of the affected persons sought medical advice but did not require hospitalisation. All of the affected individuals are currently in stable condition.
A preliminary investigation revealed that the food item that the affected individuals had in common at the aforementioned restaurant was raw oyster. Upon receiving the CHP's notification of the first cluster on February 5, officers of the Food and Environmental Hygiene Department (FEHD)(including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch) immediately conducted an investigation in the concerned restaurant and the raw oyster supplier. Investigations revealed that the raw oyster supplier of these clusters is Jeton International Food and 88 Investment Holdings Limited. The CFS immediately instructed Jeton International Food and 88 Investment Holdings Limited to suspend the sale and supply of raw oysters on February 6, and issued a press release on the follow-up actions on the same day, instructing the trade to stop selling raw oysters supplied by the company concerned immediately if they possess them. All of the newly reported cases consumed raw oysters concerned before preventive and control measures instituted by the CFS.
The investigation of the CHP and the CFS is ongoing.
Continuously rising of norovirus-related food poisoning cases
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"The number of food poisoning cases recorded over the past few weeks has continued to rise, increasing from an average of one case per week in late December last year to an average of four cases per week in January. From January 18 to February 12, the CHP recorded 45 food poisoning cases, affecting 53 males and 82 females aged between 15 and 75. Nearly 87 per cent (39 cases) were associated with norovirus, affecting 113 persons. Epidemiological investigations showed that all the individuals affected by the abovementioned food poisoning cases related to norovirus had consumed raw oysters during the incubation period," the Controller of the CHP, Dr Edwin Tsui, said.
"As oysters feed by filtering a large volume of seawater, pathogens can accumulate in them if they are grown in or harvested from contaminated water. Raw or undercooked oysters are considered a high-risk food. Persons who consume contaminated or undercooked oysters may contract food-borne diseases, such as norovirus, hepatitis A virus or other bacteria. During the Lunar New Year, people usually gather for meals with relatives and friends. I particularly remind the public that only thoroughly cooked food, especially shellfish, should be consumed, whether dining at home or in restaurants, to avoid contracting enteric diseases. Norovirus cannot be killed by alcoholic beverages, lemon juice or wasabi. When cooking oysters in a hot pot or on the grill, ensure that they are thoroughly cooked to effectively minimise the risk of norovirus infection. Given the recent increase in norovirus activity with epidemiological data indicating that most food poisoning cases are related to raw oyster consumption, and as the CFS of the FEHD is investigating the source of raw oysters, members of the public should not take the risk of consuming undercooked oysters," Dr Tsui explained.
"It is worth noting that norovirus is highly contagious. Individuals infected with norovirus through contaminated food can spread the virus to others through person-to-person contact or environment contaminated by vomitus. In addition to causing food poisoning, norovirus is also one of the primary causes of acute gastroenteritis (AGE). According to our surveillance data, the AGE activity level in Hong Kong has been rising since early January, including AGE outbreaks in institutions and schools. Laboratory testing indicated that over 75 per cent of the AGE outbreaks were caused by norovirus. Additionally, norovirus activity has increased in other popular travel destinations for Hong Kong citizens, including Japan and Korea. Surveillance data from Korea showed that the norovirus activity has reached its highest level in nearly five years for this time of year. Members of the public should remain vigilant and maintain good personal, environmental and food hygiene when travelling abroad and pay attention to minimise the risk of infection," Dr Tsui added.
To prevent AGE and norovirus infection, members of the public should perform hand hygiene frequently. Since alcohol is not effective in killing norovirus, alcohol-based handrubs are not a substitute for handwashing with soap and water, especially before handling food or eating, and after using the toilet. Wash hands with liquid soap and water, and rub for at least 20 seconds. Then rinse with water and dry with a disposable paper towel or hand dryer.
Members of the public may visit the CHP's dedicated webpages for the prevention of Norovirus Infection and Viral Gastroenteritis.
The raw oysters, Photo source: reference image
