CHP investigates two epidemiologically linked food poisoning clusters
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The clusters involve one male and three females aged between 30 and 59. They developed diarrhoea, abdominal pain, vomiting and fever about 25 to 38 hours after having dinner at L'Amour located at Shop A & B, G/F, Grand Progress Building, Nos. 58-62 D'Aguilar Street, Nos. 15-16 Lan Kwai Fong, Central, on January 27.
One of the affected persons sought medical advice but did not require hospitalisation. All of the affected individuals are currently in stable condition.
A preliminary investigation revealed that raw oysters and salad were the food items that the affected individuals had in common at the aforementioned restaurant. 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 and examined the handling processes and food hygiene at the restaurant. The CFS's field investigation revealed that affected persons may have contracted food poisoning from consuming raw food. The CFS immediately instructed the premises concerned to suspend serving the incriminated food items and to 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 the 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/Monday, February 2, 2026
Issued at HKT 22:20
Issued at HKT 22:20
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