The Centre for Health Protection (CHP) of the Department of Health (DH) is today (September 17) investigating two epidemiologically linked food poisoning clusters affecting nine persons, who consumed food prepared by 新紅城冰室 in Kowloon Bay. Additionally, following the CHP's announcement earlier of two food poisoning clusters involving 韓台站 in Tsuen Wan, seven more food poisoning clusters associated with the same restaurant have been reported. All affected individuals dined at the restaurant before the investigation and control measures instituted. This restaurant is currently closed temporarily. The CHP reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases.

Food poisoning clusters involving restaurant in Kowloon Bay
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     The affected individuals, comprising six males and three females aged between 28 and 50, developed symptoms, including abdominal pain, nausea, vomiting, fever and diarrhoea, about 14 to 29 hours after dining at or consuming takeaway from 新紅城冰室, located at Shop 2B, G/F, Kowloon Bay Industrial Centre, 15 Wang Hoi Road, Kowloon, on September 12.

     Seven affected persons sought medical attention, with two requiring hospitalisation. All of the affected individuals are currently in stable condition.
              
     A preliminary investigation revealed that the affected individuals had consumed common dishes with siu mei prepared by the restaurant, including barbecued pork egg rice with XO sauce and Hainanese Chicken Rice. Officers of the CHP and the Food and Environmental Hygiene Department (FEHD), conducted a joint investigation at the restaurant. They reviewed the handling process and food hygiene, and collected food and environmental samples for testing.

     The food concerned was not thoroughly cooked and there was risk of cross-contamination in the handling process. The FEHD instructed the premises concerned to stop selling the incriminated food items with immediate effect, temporarily suspended the business to carry out thorough cleaning and disinfection. The officers have also provided health education related to food safety and environmental hygiene to the staff of the premises.

Food poisoning clusters involving restaurant in Tsuen Wan
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　　The number of clusters increased from two cases as announced last Friday (September 12) to nine cases, involved 22 persons, including nine males and 13 females aged between 6 and 70. They developed food poisoning symptoms, including abdominal pain, diarrhea, nausea, vomiting and fever, about 7 to 27.5 hours after consuming food prepared by 韓台站 between September 10 and 12.
 
     Among those affected, 20 sought medical advice, with three requiring hospitalisation. All of the affected individuals are currently in stable condition. A stool specimen of an affected person tested positive for Vibrio parahaemolyticus upon laboratory testing.
 
     A preliminary investigation revealed that the common food item consumed by those affected was chicken (including scallion oil chicken, spicy chicken or chicken in wine sauce). On September 12, officers of the CHP and the FEHD conducted a joint investigation at the restaurant. They examined the handling process and food hygiene, and collected food and environmental samples for testing. The food concerned was prepared too far in advance and stored at an improper temperature for a prolonged period and there was cross-contamination during the preparation process. The FEHD has provided health education on food safety and hygiene to the person-in-charge and staff of the restaurant. The restaurant has also stopped selling the affected product, and has temporarily suspended the business for carrying out thorough cleaning and disinfection according to the FEHD's advice. 
       
     The investigation of the CHP and FEHD 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/Wednesday, September 17, 2025
Issued at HKT 22:20

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