The number of foodborne illness outbreaks declined in Hong Kong in 2024 compared to the year before but there was a rise in norovirus epidemics, according to statistics just released. Included food poisoning outbreaks related to food premises and businesses and were reported to the Centre for Food Safety (CFS)… Continue Reading Foodborne Illness Outbreaks, World, 2024 outbreaks, Food and Environmental Hygiene Department (FEHD), Hong Kong Center for Food Safety, norovirus, Vibrio parahaemolyticus Food Safety News
The number of foodborne illness outbreaks declined in Hong Kong in 2024 compared to the year before but there was a rise in norovirus epidemics, according to statistics just released.
Included food poisoning outbreaks related to food premises and businesses and were reported to the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) in 2024.
In 2024, CFS received 192 outbreak alerts referred by the Department of Health, affecting 739 people. In 2023, 219 outbreaks sickened 838 people.
The top three causative agents for all outbreaks were norovirus, Salmonella, and Vibrio parahaemolyticus. Incidents caused by agents such as ciguatoxin or shellfish toxins and chemical cases were responsible for a few outbreaks.
Consumption of raw food, contamination by utensils and inadequate cooking were the most common contributing factors to outbreaks, according to the report.
Norovirus burden
There was an increase in norovirus outbreaks referred to the CFS in 2024.
In 2023, norovirus was the suspected cause in 25 percent of all outbreaks, and the consumption of raw oysters was the predominant vehicle. In 2024, norovirus reports increased to 47 percent of all outbreaks, and a wide range of food items were involved.
Eating ready to eat raw oysters contributed to two-thirds of the norovirus outbreaks. Others were related to consumption of other undercooked seafood and of contaminated ready-to-eat food, such as siu mei, salad and desserts.
The CFS said the range of other items involved suggests the role of cross contamination in some of the outbreaks. Norovirus is highly contagious and can easily spread from person to person, contaminated objects, food, and water.
Education material on norovirus for food handlers emphasized the importance of handwashing with soap and water after using the toilet, before handling food, and before eating.
The CFS said alcohol-based hand sanitizers are ineffective and sick food handlers should be suspended from work related to contact with food, food contact surfaces and food utensils until recovery.
Another highlighted incident with 15 sick people involved Vibrio parahaemolyticus and undercooked clams.
An investigation by the CFS revealed irregularities in the handling of clams at the implicated food premises. Clams were briefly cooked and placed at room temperature for a few hours for cooling. Once an order was made, food handlers would mix the homemade sauce prepared with chili, garlic, and wine with the clams and serve it without further cooking or reheating. The CFS collected a sample of clams for testing, which was positive for Vibrio parahaemolyticus.
Control measures included suspending sales of the clam dish, conducting thorough cleaning and disinfection of the premises, reviewing and improving the food production process. Advice was given to food handlers and management emphasized the importance of adequate cooking, reheating and careful estimation of demand to avoid over-production.
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