Full Breakdown
Rising Norovirus Cases Prompt Warnings Against Raw Oysters in Hong Kong
2/15/2026, 12:37:53 AM
Surge in Food Poisoning Cases Linked to Oysters
Hong Kong's Centre for Health Protection (CHP) has issued warnings to the public regarding the consumption of raw oysters amid a significant increase in norovirus-related food poisoning cases. From January 18 to February 12, 2023, the CHP recorded 45 food poisoning incidents, with 39 cases (approximately 87%) linked to norovirus, affecting a total of 113 individuals. The rise in cases has prompted health officials to advise against consuming raw oysters and undercooked bivalve shellfish, particularly as the Lunar New Year approaches—a peak season for dining out.
Health Risks and Recommendations
Dr. Edwin Tsui, Controller of the CHP, emphasized that raw oysters are considered high-risk food due to their ability to accumulate pathogens from contaminated water. He noted that individuals with weakened immune systems, including the elderly, pregnant women, and children, are particularly vulnerable to severe complications from norovirus infections. The CHP has urged the public to maintain good personal, food, and environmental hygiene, especially during communal meals typical of the Lunar New Year celebrations.
Investigations into Food Poisoning Clusters
Recent investigations have identified two clusters of food poisoning affecting seven individuals who consumed raw oysters at O DELICE! restaurant in Tsim Sha Tsui. Following these incidents, the Food and Environmental Hygiene Department (FEHD) suspended the sale of raw oysters from the implicated supplier, Jeton International Food and 88 Investment Holdings Limited. The ongoing investigation aims to trace the source of the contaminated oysters.
Impact on Consumer Behavior and Restaurant Industry
The warnings have led to a noticeable decline in demand for oysters, with some restaurants reporting that consumers are opting for oysters sourced from European markets rather than those from Asia. Wilson Lau, director of an oyster restaurant in Yuen Long, expressed concern that the public's perception of all oysters as unsafe could adversely affect many restaurants not linked to the outbreaks. He called for clearer communication from authorities regarding the origins of problematic oysters to avoid generalizing the issue.
Official Statements and Public Health Guidance
The CHP has reiterated that norovirus is highly contagious and can spread through contaminated food or person-to-person contact. Dr. Tsui advised that individuals should refrain from consuming raw oysters and ensure that shellfish are thoroughly cooked to minimize infection risks. He also highlighted that common remedies like alcoholic beverages, lemon juice, or wasabi do not eliminate norovirus.
Conflicting Reports and Ongoing Surveillance
While the CHP has reported a significant rise in norovirus activity, some sources indicate that the overall number of food poisoning cases may vary. The CHP continues to monitor the situation closely, with ongoing epidemiological investigations to ensure public safety and prevent further outbreaks.
Verbatim Quotes
- “But some people may have just heard the news, do not comprehend the issue clearly and may even think all oysters are problematic.” — Wilson Lau, Director of an Oyster Restaurant
- “Raw or undercooked oysters are considered a high-risk food.” — Dr. Edwin Tsui, Controller of the CHP
- “Norovirus cannot be killed by alcoholic beverages, lemon juice or wasabi.” — Dr. Edwin Tsui, Controller of the CHP
As the situation develops, the CHP continues to advise the public to remain vigilant and adhere to food safety practices to mitigate the risk of norovirus infections.
