The number of outbreaks of diseases transferred by food fell in Hong Kong compared to the year before, but there was an increase in the equally released Norovirus epidemics.
Including food poisoning with regard to food buildings and companies and were reported to the Center for Food Safety (CFS) of the Food and Environmental Hygiene (FEHD) department in 2024.
In 2024, CFS 192 received outbreak warnings referred by the Ministry of Health, with 739 people. In 2023, 219 outbreaks 838 people saw sick.
The top three causal agents for all outbreaks were Norovirus, Salmonella and Vibrio Parahaemolyticus. Incidents caused by drugs such as ciguatoxin or shellfish oxins and chemical cases were responsible for some outbreaks.
Consumption of raw food, infection by utensils and insufficient cooking were the most common factors of outbreaks according to the report.
Norovirus -load
There was an increase in the outbreaks of the Norovirus that referred to the CFS in 2024.
In 2023, Norovirus was the suspected cause of 25 percent of all outbreaks, and the consumption of raw oysters was the dominant vehicle. In 2024, Norovirus reports up to 47 percent of all outbreaks, and a wide range of food products was involved.
Ready to eat to eat raw oysters contributed to two -thirds of the outbreaks of the Norovirus. Others were related to the consumption of other non-cooked seafood and of contaminated ready-made food, such as Siu Mei, salad and desserts.
The CFS said that the range of other items in some outbreaks suggests the role of cross -contamination. Norovirus is highly contagious and can easily spread from person to person, polluted objects, food and water.
Educational material about Norovirus for food processors emphasized the importance of hand wash with soap and water after using the toilet before they use food and for eating.
The CFS said that Handsaniers are ineffective on alcohol -based hand effort and that illnesses must be hung on work related to contact with food, food contact surfaces and food utensils to recovery.
Another emphasizes incident with 15 sick people involved vibrio parahaemolyticus and non -cooked cockles.
An investigation by the CFS revealed irregularities in dealing with cockles in the food buildings involved. Kriss were cooked for a short time and placed for a few hours at room temperature to cool. As soon as an order was placed, food handlers mix the homemade sauce prepared with chili, garlic and wine with the cockles and serve it without further cooking or warming it up. The CFS collected a sample of cockles for testing, which was positive for Vibrio Parahaemolyticus.
Control measures include suspending the sale of the clam dish, the execution of thorough cleaning and disinfection of the building, revising and improving the food production process. Advice was given to food processors and management emphasized the importance of adequate cooking, warming up and careful estimate of demand to prevent overproduction.
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