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CHP investigates five food poisoning outbreaks suspected to be related to consumption of raw oysters

27 April 2016

The Centre for Health Protection (CHP) of the Department of Health today (April 27) reported its investigations into five food poisoning outbreaks suspected to be related to the consumption of raw oysters in five different restaurants, and again urged the public to maintain strict personal, food and environmental hygiene to prevent food-borne diseases.

They involve:

1. Three men and six women, aged from 36 to 45, who have developed abdominal pain, diarrhoea, vomiting and fever about four to 38 hours after having lunch (including raw oysters and lobsters) in a restaurant in Tsim Sha Tsui on April 24. Five of them sought medical attention;

2. Two men and three women, aged from 25 to 40, who have developed similar symptoms about 29 to 39 hours after having dinner (including raw oysters and uni) in another restaurant in Tsim Sha Tsui on April 22. Three sought medical attention;

3. Three women, aged from 30 to 31, who have developed similar symptoms about four to 42 hours after having dinner (including raw oysters and sashimi) in a restaurant in Hung Hom on April 23. All sought medical attention;

4. Three women, aged from 22 to 24, who have developed similar symptoms about 33 to 41 hours after having dinner (including raw oysters) in another restaurant in Tsim Sha Tsui on April 23. All sought medical attention; and

5. Three women, aged from 40 to 60, who have developed similar symptoms about 42 to 45 hours after having dinner (including raw oysters) in a restaurant in Tsuen Wan on April 23. Two sought medical attention.

No hospitalisation was required and all affected persons have remained in stable condition.

The CHP's investigations are ongoing.

"We have alerted the Food and Environmental Hygiene Department to the cases." a spokesman for the CHP said.

To prevent food-borne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out:

  • Raw oysters are considered a high-risk food. Persons who consume undercooked or contaminated oysters may contract food-borne diseases such as norovirus, hepatitis A virus or harmful bacteria like Vibrio parahaemolyticus;
  • High-risk populations including children, the elderly and persons with weakened immunity should avoid eating undercooked food, such as shellfish and particularly raw oysters;
  • Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
  • Ensure food is thoroughly cooked before eating during a hot pot or barbecue meal;
  • Handle raw and cooked foods carefully and separate them completely during the cooking process;
  • Use two sets of chopsticks and eating utensils to handle raw and cooked food;
  • Patronise only reliable and licensed restaurants;
  • Do not patronise illegal food hawkers;
  • Drink boiled water;
  • Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and
  • Always wash hands before eating and after going to the toilet.
27 Apr 2016