Hong Kong has seen a surge in food poisoning cases, with nearly 90% of recent incidents linked to norovirus infections caused by the consumption of raw oysters. According to Dr. Au Ka-wing, Head of the Communicable Disease Branch of the Centre for Health Protection, food poisoning cases have risen significantly since late December 2025.
The weekly average of food poisoning cases increased from one case to four, with 45 cases involving 113 patients recorded over the past three weeks, 30 more cases than the same period last year. Approximately 87% of these cases were linked to norovirus, with all patients having consumed raw oysters during the virus's incubation period.
Au explained that winter is the peak season for norovirus outbreaks in HK and nearby regions. The virus is highly contagious, with even minimal amounts leading to infection. Raw oysters are considered high-risk foods, as contaminated seawater, including fecal matter carrying norovirus, can accumulate inside the oysters.
Au urged the public to exercise caution during festive gatherings, emphasizing the importance of thoroughly cooking shellfish to avoid infection.
Au also noted that summer influenza ended in early January, with flu activity currently at a low level. However, winter influenza, typically active from January to March, could see a rise. Recent increases in influenza B cases in Japan and South Korea could affect HK as travelers return from these regions. Health authorities are closely monitoring the situation.
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