CHP logs 45 food poisoning cases in 3 weeks, majority linked to raw oysters

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The Centre for Health Protection says it recorded 45 food poisoning cases over the past three weeks, with 87 percent of them involving norovirus. 

All affected individuals had consumed raw oysters. The figure is higher than the same period last year.

The Centre reminded the public that raw oysters are considered a high-risk food. Eating thoroughly cooked oysters is significantly safer.

Dr Albert Au, Head of the Communicable Disease Branch of the Centre for Health Protection, says if seawater or oyster farming areas are contaminated -- for example, by sewage or faeces from infected individuals, viruses can accumulate inside oysters as they filter seawater.

He explained that pathogens tend to concentrate in the oysters' internal organs, particularly the digestive tract, making the consumption of raw or undercooked oysters especially risky.

Apart from norovirus, raw oysters may also carry other pathogens, including hepatitis A virus and various bacteria.

Dr Au stressed that all oysters and shellfish should be thoroughly cooked. The core temperature should reach at least 85 to 90 degrees Celsius and be maintained for at least 90 seconds to reduce the risk of infection.