Hong Kong health officials are investigating two connected food poisoning incidents that affected eight people who dined at the same Mong Kok restaurant on separate occasions this month.
The Centre for Health Protection of the Department of Health announced Tuesday that it is examining the epidemiologically linked clusters involving seven men and one woman between ages 23 and 25. All of those affected developed symptoms including abdominal pain, diarrhea and vomiting within four to 36 hours after eating at Deluxe King Japanese Restaurant.
Those taken ill visited the eatery on July 10 and July 19 respectively.
Two of the eight people sought medical treatment for their symptoms, though none required hospitalization. All patients have since recovered from their illnesses.
Preliminary investigations revealed that those who became ill had consumed similar foods during their visits, particularly sashimi and raw oysters. These raw seafood items are now suspected as the source of the contamination.
Following notification of the outbreak, the Centre for Food Safety launched a joint investigation on July 21 with the Environmental Hygiene Branch of the Food and Environmental Hygiene Department and the Centre for Health Protection. Inspection teams visited the restaurant to examine food handling procedures and hygiene practices.
During the investigation, officials collected food and environmental samples for laboratory testing to identify the specific cause of the illness. The Centre for Food Safety immediately ordered the restaurant to stop serving the suspected contaminated food items and required thorough cleaning and disinfection of the premises.
Restaurant staff received health education regarding proper food safety protocols and environmental hygiene standards during the inspection visit.
The investigation remains ongoing as health officials work to determine the exact source and scope of the contamination.
Health authorities are using this incident to remind the public about food safety practices, particularly when dining out. They have stressed avoiding raw seafood and being selective when choosing cold dishes at restaurants or buffets.
Officials recommend patronizing only licensed and reliable establishments, ensuring proper food storage and reheating of leftovers, and maintaining strict separation between raw and cooked foods during preparation.
Vulnerable populations including elderly individuals, pregnant women, young children, and those with compromised immune systems face higher risks from foodborne illnesses and should avoid consuming raw or undercooked foods entirely.
The health department also stressed that common condiments like salt, vinegar, wine or wasabi cannot effectively eliminate harmful bacteria from contaminated food.
Nationwide food poisoning law firm Ron Simon & Associates says that basic hygiene practices remain the most effective prevention method, including thorough handwashing before meals and after using restrooms, drinking only boiled water, and ensuring complete cooking of all foods before consumption.
