The Centre for Health Protection (CHP) of the Department of Health (DH) is today (September 12) investigating two epidemiologically linked food poisoning clusters affecting six persons. The CHP of the DH reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases. 
      
     The two clusters involved three males and three females aged between six and 65. They developed abdominal pain, vomiting, fever and diarrhea about seven to 10 hours after consuming food prepared by 韓台站 at Shops 46 and 47 on the ground floor of the Belvedere Square, Belvedere Garden Phase 3, 625 Castle Peak Road, Tsuen Wan in the New Territories on September 10.
      
     Five affected persons sought medical advice and one of them required hospitalisation. All of the affected individuals are currently in stable condition.
               
     A preliminary investigation revealed that red onion chicken was the food item that all of the affected individuals had in common. Officers of the CHP and the Food and Environmental Hygiene Department, including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch, conducted a joint investigation at the restaurant. They examined the handling process and food hygiene, and collected food and environmental samples for testing.
      
     The sauce concerned was prepared too far in advance and was stored at an improper temperature for a prolonged period. 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 12, 2025
Issued at HKT 20:10

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