FEHD continues to actively follow up on food poisoning cases related to consumption of raw oysters and instructs trade to suspend importing and selling of raw oysters produced by Mariscos Escacha, S.L. (processing plant) from Spain
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (February 13) instructed the trade to suspend the import and sale of raw oysters produced by Mariscos Escacha, S.L. (12.04628/PO) (processing plant) from Spain. The trade should stop using or selling the affected product immediately should they possess it.
The Centre for Food Safety (CFS), Photo source: reference image
The aforesaid instruction by the CFS was based on the follow-up investigation of recently reported food poisoning cases related to the consumption of raw oysters, which revealed involvement of the consumption of raw oysters produced by Mariscos Escacha, S.L. (12.04628/PO) (processing plant) from Spain. For the sake of prudence, the CFS has immediately instructed the trade to suspend the import into and sale within Hong Kong of raw oysters produced by Mariscos Escacha, S.L. (12.04628/PO) (processing plant) from Spain to safeguard food safety.
The CFS has informed the Spanish authorities of the matter and will notify the local trade. It will continue to follow up on the incident and take appropriate action.
From February 1 to 12 this year, the CFS received 37 food poisoning cases related to the consumption of raw oysters. Officers from the CFS and the Environmental Hygiene Branch of the FEHD immediately conducted investigations at the restaurants involved in the cases, reviewing their food handling procedures and tracing the sources of the oysters.
The CFS's investigations revealed that 13 cases involved the consumption of raw oysters supplied by Seojun Mulsan Co., Ltd. of Korea. For the sake of prudence, the CFS instructed the trade on February 5 to stop the import and sale in Hong Kong of raw oysters supplied by this company.
In addition, the CFS found that 15 cases involved the consumption of raw oysters supplied by the food factory Jeton International Foods and 88 Investment Holdings Limited. The CFS has immediately instructed the company to suspend the sale and supply of raw oysters, and issued a press release on February 6 on its related follow-up work, requiring the trade to stop selling raw oysters supplied by the company concerned. Other cases involved the consumption of raw oysters from various countries.
In view of the recent surge in food poisoning cases related to the consumption of raw oysters, the FEHD has carried out special operations in various districts from February 6 to 12 and stepped up inspections to over 1 200 food premises selling oysters across Hong Kong, thereby safeguarding food safety and protecting public health. The focuses of the inspections included the storage temperature of raw oysters, storage conditions in designated refrigerators, the sources of supply, the personal hygiene of food handlers, the hygienic condition of the premises, verifying source documents and health certificates, and collecting samples for testing. During the inspections, the FEHD officers also provided immediate advice on food storage, handling and environmental hygiene, to ensure licensees/permittees comply with licensing conditions and statutory hygiene standards. The CFS has also stepped up the collection of raw oyster samples for testing.
The CFS reminded that as oysters feed by filtering a large volume of seawater and absorbing suspended food particles therein, bacteria (e.g. Vibrio parahaemolyticus and Vibrio vulnificus) and viruses (e.g. norovirus and Hepatitis A virus) may accumulate in them if they are grown in or harvested from contaminated water. Consuming oysters without thorough cooking might risk direct intake of these microorganisms. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating them.
Consumers are advised to purchase or consume oysters only from food premises licensed or permitted by the FEHD. The trade and food handlers should understand the importance of adhering to good personal hygiene and proper food handling, and provide regular training on hygiene practices and norovirus-related risks. Hands should be thoroughly washed with soap and water for at least 20 seconds before and after handling food. Separate utensils and cutting boards should be used for raw and ready-to-eat foods, with regular cleaning and disinfection. Food handlers who exhibit symptoms of infection should refrain from handling food until they have been symptom-free for at least 48 hours.
The raw oysters, Photo source: FB
