Editorial | Food poisoning cases in Hong Kong must prompt swift mitigation efforts

The Food and Environmental Hygiene Department’s Centre for Food Safety has identified dozens of cases linked to raw shellfish imported from South Korea, Spain and France. Some patients also consumed oysters from Japan and Ireland. From January 18 to February 12, the centre recorded 45 food poisonings. So far, 39 of those were associated with norovirus and 113 people have been affected. A luxury hotel lounge and two restaurant chains were among those involved. They quickly took oysters off their menus.

There is no time to waste getting the outbreak under control. Norovirus can cause acute gastroenteritis or food poisoning, and cases are not uncommon during winter months and peak from January to March. One microbiologist described the microbe as “almost unkillable” even with use of alcohol hand sanitiser. Heating food to above 70 degrees Celsius (158 Fahrenheit) does work, and experts urge such action over the Lunar New Year holiday when festive favourite poon choi is often reheated before serving.

Fortunately, prompt treatment is effective for most victims, but the city’s reputation as a food paradise could suffer longer if the spike in cases is not fully understood. Lessons must be learned to improve detection, response and mitigation. Hi-tech tracking of imports of uncooked food is among the options to consider.

It is worrying that high-end establishments with stringent standards have been affected. The city’s culinary prestige faces a crisis of confidence. Proactive, transparent strategies are needed so the food industry has the tools needed to keep customers safe.