In 2024, foodborne illness outbreaks in Hong Kong dropped compared to the previous year, but norovirus cases actually increased. The latest data from the Centre for Food Safety (CFS) reveals some interesting trends.
The CFS noted 192 outbreak alerts in 2024 that involved 739 people. This is down from 219 outbreaks affecting 838 people in 2023. The most common culprits behind these outbreaks were norovirus, Salmonella, and Vibrio parahaemolyticus. Some cases were also linked to seafood toxins or chemical contamination.
Crucial factors contributing to foodborne illnesses included eating raw foods, contamination through utensils, and improper cooking practices. These insights highlight the need for better food safety practices.
Rising Norovirus Cases
This year saw an alarming rise in norovirus outbreaks. While norovirus accounted for 25 percent of outbreaks in 2023, that figure jumped to 47 percent in 2024. Raw oysters were a major source, with ready-to-eat raw oysters responsible for about two-thirds of norovirus incidents. Other contributors included undercooked seafood and tainted ready-to-eat items like salads and desserts.
The CFS pointed out that the rise in diverse food items involved suggests a significant risk of cross-contamination. Norovirus is highly contagious, spreading quickly through contaminated foods, surfaces, or person-to-person contact.
To combat this, the CFS has focused on educating food handlers about hygiene. Emphasizing proper handwashing techniques is essential—after using the restroom and before handling food. Notably, alcohol-based sanitizers are not effective against norovirus. If food handlers are sick, they need to stay away from any food preparation until fully recovered.
One serious outbreak involved 15 people who fell ill after eating undercooked clams linked to Vibrio parahaemolyticus. An investigation uncovered issues with how the clams were prepared, as they were cooked briefly and left out at room temperature. Upon placing an order, the clams were mixed with a homemade sauce and served without further cooking. Tests on the clams confirmed the presence of Vibrio parahaemolyticus.
In response, the CFS took swift action. They stopped sales of the clam dish, thoroughly cleaned the restaurant, and underwent a review of their food handling processes. Food handlers received advice on the importance of cooking food thoroughly and managing production to avoid overcooking.
These incidents serve as a reminder of the ongoing challenges in food safety. Public health experts are urging a greater emphasis on proper food handling practices to help prevent future outbreaks. With foodborne illnesses still a pressing concern, education and vigilance remain key.
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