Authorities in Hong Kong have issued a warning following reports of people falling sick after eating oysters from France.
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department has told the industry to suspend the import of raw oysters harvested in an area identified as 17.C.11 in France.
A CFS spokesman said: “The CFS was notified by the Centre for Health Protection of the Department of Health of seven food poisoning cases involving consuming raw oysters at different restaurants. The CFS conducted investigations at the restaurants concerned and found that [they] had sold raw oysters harvested in area 17.C.11 in France.”
CFS has instructed the suppliers and restaurants to stop supplying and selling the affected raw oysters. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating raw oysters.
More oyster incidents
Earlier this month, eight people became ill after having a buffet lunch at The Promenade at Harbour Grand Kowloon in Hung Hom. The patients are three men and five women aged between 26 and 69. The CHP investigated and revealed that people consumed common food, including raw oysters. The incident might have been caused by norovirus.
A link to oysters and norovirus has also been reported in another incident. This cluster involved 12 males and one female aged between 27 and 61, who developed abdominal pain, nausea, vomiting and diarrhea about 13 to 54 hours after eating a buffet lunch at Billow Bar Seafood Bistro in Tai Po.
CHP is investigating a different outbreak involving 15 sick people. Five males and 10 females aged between 57 and 94 developed symptoms after eating at two restaurants in Zhanjiang during a group tour to Guangdong. One person required hospitalization and was discharged after treatment.
Investigations revealed that the cases had consumed common food, including oysters, abalone, shrimp, sea cucumber, and fish. The suspected cause is norovirus or Vibrio parahaemolyticus.
In Finland, the Helsinki Food Safety Unit has been informed that 30 people fell ill after eating oysters in December. These reports are from different restaurants.
Restaurants have been inspected and food samples taken due to the suspected food poisoning. Results are pending. Based on patient samples, the illness was caused by norovirus. Oysters were from several importers and countries of origin of products, including the Netherlands, France, Spain, and Ireland.
Other outbreaks and public consultation
Back in Hong Kong, officials are investigating 41 illnesses linked to a caterer. Eight males and 33 females, aged between 5 and 77, became ill after consuming food bought from Cateraway, a factory in Kwun Tong.
Patients commonly ate scallops and seafood pizza with Thousand Island dressing, spaghetti with mentaiko cuttlefish in creamy chili sauce, and items with black truffle sauce. The food was suspected to be contaminated with Clostridium perfringens.
Officials have conducted an inspection at the site, taken food samples for testing, and instructed the premises to suspend business and the sale of relevant food, clean and disinfect the site, and improve the food preparation process. Suspected contributing factors to the incident are preparing food too soon in advance and storing food at improper temperatures.
Finally, the Government has opened a public comment period on proposed amendments to the Food Adulteration (Metallic Contamination) Regulations.
“One of the initiatives set out in the supplement of the chief executive’s 2024 policy address is to review food safety standards under regulations regarding international standards and practices, to better protecting public health, facilitating effective regulation and promoting harmonization between local and international food safety standards,” said a Government spokesman.
With reference to the standards of the Codex Alimentarius Commission and major food importers, including China, the Government plans to add 27 new maximum levels (MLs) for specified metals, including lead, cadmium, and methylmercury, in specified foods and update nine MLs for lead in existing relevant food pairs. The number of MLs will go up from 144 to 171 after the amendment.
A transitional period of 18 months is planned after the amended legislation is enacted so that the food sector and other stakeholders have time to make adjustments to comply. The consultation is open until Feb. 16, 2025.
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