Hong Kong health authorities are investigating a series of food poisoning cases affecting 11 diners who ate at a restaurant this month in the city’s Tsim Sha Tsui district. Norovirus has been identified as a possible cause.
The Centre for Health Protection (CHP) reported that patrons who visited the Oyster Station restaurant developed symptoms between 16 and 61 hours after dining at the establishment. The affected group, ranging in age from 28 to 35, experienced gastrointestinal distress including nausea and diarrhea. While six of the dinners sought medical care, no hospitalizations were required.
Preliminary findings indicate raw oysters served at the seventh-floor restaurant may be the source of the outbreak. The Centre for Food Safety (CFS) has intervened, mandating an immediate suspension of potentially contaminated items and ordering a comprehensive sanitization of the premises. Staff members have received additional food safety training as part of the response measures.
The health authority outlined preventive measures for the public, emphasizing the importance of food safety practices when dining out. Recommendations include selecting only licensed establishments, ensuring proper cooking temperatures for all foods, and maintaining strict separation between raw and cooked items during meal preparation.
The CHP highlighted specific precautions for vulnerable populations, noting that elderly individuals, pregnant women, children, and those with weakened immune systems face elevated risks from foodborne illness. These groups are advised to completely avoid raw and undercooked food items.
In a press release, the CHP also addressed common misconceptions about food safety, warning that traditional methods of using condiments such as salt, vinegar, or wasabi do not effectively eliminate harmful bacteria. Instead, proper hand hygiene, food handling procedures, and thorough cooking remain the most reliable prevention methods.
The investigation comes during the winter season, when norovirus infections typically show increased prevalence. The virus, which commonly spreads through contaminated food, particularly raw shellfish, can affect people of all ages and typically causes acute gastroenteritis.
The CHP and CFS are continuing their joint investigation to prevent additional cases and ensure compliance with food safety regulations.
Commenting on this article, the nation’s leading norovirus lawyer said, “This incident is a reminder of how important it is to maintain rigorous personal and environmental hygiene standards in food service businesses.”
