Hong Kong health authorities are urging the public to exercise caution regarding the consumption of raw seafood, particularly oysters, following a significant rise in food poisoning cases across the city. The surge, predominantly linked to norovirus and raw bivalve consumption, has seen case numbers escalate dramatically since late December, prompting intensified scrutiny of food handling and supply chains by the Centre for Food Safety (CFS) and the Centre for Health Protection (CHP).
The escalating trend was underscored by a recent cluster where eight individuals—five men and three women in their late twenties—reported becoming ill after dining at the Clipper Lounge within the Mandarin Oriental Hotel. The group, who consumed raw oysters, salmon sashimi, and various crab items on January 31 and February 2, developed gastrointestinal symptoms—including diarrhoea, abdominal pain, and fever—between 25 and 75 hours later. While four sought medical advice, all are now recovering without hospitalisation. Following an on-site inspection, the CFS provisionally identified the raw items as the likely source and mandated the restaurant to cease the sale of suspect dishes, implement thorough disinfection, and reinforce food safety protocols.
Tracing the Norovirus Outbreaks
The incident at the Mandarin Oriental is not isolated. Official reports indicate a sharp increase in food poisoning incidents, jumping from approximately one reported case per week in late December to an average of four per week throughout January. Between January 18 and February 9, a total of 37 food poisoning clusters were reported, collectively affecting over 100 people. Epidemiological investigations consistently point to the consumption of raw oysters as the shared element among affected individuals.
Norovirus, a highly contagious virus that often peaks during colder months, has been identified as the primary pathogen responsible for the majority of these outbreaks. Recent incidents have been tied to several prominent dining venues across the city, including Chef’s Cuts locations in Wong Chuk Hang and Kai Tak, L’Amour in Central, Harvest House in Causeway Bay, Dol Dam Gil Korean Restaurant in Tsim Sha Tsui, and Odelice in Sha Tin.
Supply Chain Interventions
The investigation into these clusters revealed that the implicated oysters originated primarily from overseas suppliers, notably South Korea. In response, the CFS has taken swift action, suspending the import and distribution of raw oysters from several companies—including Seojun Mulsan, Jeton International Food, and 88 Investment Holdings—while instructing local food premises to immediately discard any matching inventory.
To mitigate further risk, the CHP and CFS are collaborating on stringent oversight measures. This includes extensive on-site inspections, laboratory testing of samples, and intensified checks at licensed food establishments to confirm correct temperature control and appropriate handling practices for raw bivalve shellfish. Officials continuously reiterate the inherent hazards associated with consuming raw or partially cooked oysters, particularly during periods of higher norovirus activity.
Practical Steps for Dining Safety
While most reported norovirus cases have been mild and self-limiting, the regulatory agencies stress that heightened vigilance is essential. Raw and partially cooked bivalve shellfish pose a particular danger to vulnerable groups, including pregnant individuals, the elderly, those with weakened immune systems, or those with underlying liver conditions.
Health experts strongly advise consumers to:
- Opt for Cooked Seafood: Fully cooking shellfish, through boiling or steaming at high temperatures, effectively eradicates harmful microorganisms like norovirus.
- Practice Scrupulous Hand Hygiene: Wash hands thoroughly with soap and water for a minimum of 20 seconds before food preparation and consumption, and after using the restroom. Alcohol-based hand gels are ineffective against norovirus.
- Choose Freshly Prepared Foods: When dining out, especially when travelling or in areas with known norovirus reports, select hot, freshly cooked dishes over raw or cold options.
Symptom onset for norovirus typically resolves within one to three days with adequate rest and fluid intake. However, anyone experiencing persistent or worsening symptoms should seek immediate medical attention. The ongoing investigations underscore Hong Kong’s commitment to protecting public health through robust monitoring and swift action across the food supply chain.
