The Centre for Health Protection (CHP) of the Department of Health is today (September 5) investigating three epidemiologically linked food poisoning clusters affecting seven persons, and reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases. 
      
     The three clusters involved one male and six females aged between 25 and 50, who developed abdominal pain, vomiting, diarrhea and fever about nine to 34 hours after having meals at 初心 x Tapa Room (Store name: Wild Oyster) at Shop A, 2/F, the Nate, 176 Nathan Road, Tsim Sha Tsui on August 20, 25 and 29 respectively.
      
     Five affected persons sought medical advice and none of them required hospitalisation. 
               
     A preliminary investigation revealed that the affected persons had consumed common food, including seafood such as raw oysters, bay lobsters or mantis shrimps at the abovementioned restaurant. Officers of the CHP and the Food and Environmental Hygiene Department, including personnel of the Centre for Food Safety (CFS) and Environmental Hygiene Branch, conducted a joint investigation at the restaurant, examined the handling process and food hygiene, and collected food and environmental samples for testing.
      
     The affected persons may have contracted food poisoning from consuming raw seafood and undercooked food. The CFS immediately instructed the premises concerned to suspend serving the incriminated food items with immediate effect and carry out cleaning and disinfection of the premises. The officers have also provided health education related to food safety and environmental hygiene to the staff of the premises. 
      
     The investigation of the CHP and CFS is ongoing.
      
     To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
 

• Avoid eating raw seafood;
• Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
• Choose pasteurised eggs, egg products or dried egg powder for dishes that often use undercooked eggs;
• Patronise only reliable and licensed restaurants;
• Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
• Handle raw and cooked foods carefully and separate them completely during the cooking process;
• Use two sets of chopsticks and utensils to handle raw and cooked foods;
• Avoid patronising illegal food hawkers;
• Drink boiled water;
• Susceptible populations, including those with weakened immunity, the elderly, pregnant women and young children are at a higher risk of foodborne diseases, so they should not consume raw or undercooked foods;
• Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
• Always wash hands before eating and after going to the toilet.

Ends/Friday, September 5, 2025
Issued at HKT 22:36

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