Hong Kong’s health authorities are investigating two food poisoning clusters linked to five people falling ill after eating raw oysters, with the city recording 27 cases in the first week of February alone.
Officials also warned residents on Sunday against eating raw oysters and reminded them to maintain personal hygiene, as norovirus was more active in the winter months from December to March.
The Centre for Health Protection reported on Sunday that the latest two epidemiologically linked food poisoning clusters involved Chef’s Cuts at The Southside shopping centre in Wong Chuk Hang, affecting two males and three females aged between 30 and 38.
They developed diarrhoea, abdominal pain, vomiting and fever about 14 to 49 hours after consuming raw oysters on January 30, according to the centre.
Three of them sought medical advice but did not require hospitalisation. All of the affected individuals are currently in a stable condition.
Chef’s Cuts told the South China Morning Post that it had suspended supplying raw oysters because it suspected consuming them might be the cause of the recent food safety cases.
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