<p>香港卫生当局正在调查与五人食用生蚝后生病相关的两个食物中毒聚集病例，2 月的第一周该市记录了 27 例病例。官员们在周日还警告居民避免食用生蚝，并提醒他们保持个人卫生，因为诺如病毒在 12 月至 3 月的冬季月份更为活跃。卫生防护中心在周日报告称，最新的两个流行病学相关的食物中毒聚集病例涉及位于黄竹坑的南区购物中心的 Chef’s Cuts，影响了两名男性和三名年龄在 30 至 38 岁之间的女性。根据中心的说法，他们在 1 月 30 日食用生蚝后约 14 至 49 小时出现腹泻、腹痛、呕吐和发热症状。三人寻求了医疗建议，但不需要住院治疗。所有受影响的个体目前状况稳定。Chef’s Cuts 对《南华早报》表示，由于怀疑食用生蚝可能是近期食品安全事件的原因，已暂停供应生蚝。“我们已立即暂停在我们的餐厅供应这些产品。同时，我们正在对我们的供应链进行彻底调查，并与 [卫生防护中心] 密切合作，以协助他们的调查，作为我们对安全措施的承诺，” 女发言人表示。她强调，运营方正在采取一切必要措施以确保食品的安全和质量。南区的 Chef’s Cuts 的一名员工告诉 SCMP，餐厅已暂停向顾客提供生蚝。“我们将暂停供应一段时间，等待公司的通知，” 该工作人员说。位于屯门的金海岸广场的餐厅表示，生蚝仅在南区和启德的 Airside 购物中心的两家店铺供应。卫生防护中心指示两家生蚝供应商 Jeton International Food 和 88 Investment Holdings Limited 立即停止供应生蚝，并要求行业停止销售这两家公司供应的海鲜。“过去几周，食物中毒病例持续增加，从去年 12 月底每周平均一例上升到 1 月每周平均四例，” 中心的负责人徐乐勤博士表示。“流行病学调查显示，所有与诺如病毒相关的食物中毒病例的受影响者在潜伏期内均食用了生蚝。” 在 2 月的第一周，共记录了 27 例病例。在过去三周内，从 1 月 18 日至 2 月 7 日，中心记录了 34 例食物中毒病例，影响了 108 人。其中，30 例影响了 94 人，与诺如病毒相关，诺如病毒通常会引起急性肠胃炎。徐博士补充说，五名患者住院治疗，所有人状况稳定。根据中心的监测数据，自 1 月初以来，急性肠胃炎的活动水平持续上升，包括在机构和学校发生的急性肠胃炎疫情，其中 60% 的疫情是由诺如病毒引起的。“随着农历新年假期的临近，公众有更多机会通过食品外送服务或火锅聚会，” 徐博士说。“为了预防食物中毒，除了保持个人卫生外，他们还应食用彻底清洗和煮熟的食物。” 他提醒居民，特别是孕妇、幼儿、老年人和免疫系统较弱的人，考虑到与食用生蚝相关的食物中毒病例 “急剧增加”，应避免食用生蚝。“由于生蚝通过过滤大量海水来进食，如果它们在受污染的水域生长或捕捞，病原体可能会在其中积累，” 他说，并补充说生的和部分熟的生蚝被视为高风险食品。额外报道由 Edith Lin 提供。</p>

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食品饮料 ETF - PowerShares

<p>香港卫生当局正在调查与生蚝相关的食物中毒病例激增，2 月份第一周报告了 27 例病例。两个聚集性病例涉及五名在食用 Chef’s Cuts 餐厅的生蚝后生病的个体。该餐厅已暂停生蚝供应，并正与卫生官员合作。卫生防护中心指出诺如病毒相关病例有所增加，呼吁公众避免食用生蚝，特别是易受影响的群体。病例的增加恰逢冬季，此时诺如病毒更为活跃</p>

<p>Hong Kong’s health authorities are investigating two food poisoning clusters linked to five people falling ill after eating raw oysters, with the city recording 27 cases in the first week of February alone. Officials also warned residents on Sunday against eating raw oysters and reminded them to maintain personal hygiene, as norovirus was more active in the winter months from December to March. The Centre for Health Protection reported on Sunday that the latest two epidemiologically linked food poisoning clusters involved Chef’s Cuts at The Southside shopping centre in Wong Chuk Hang, affecting two males and three females aged between 30 and 38. They developed diarrhoea, abdominal pain, vomiting and fever about 14 to 49 hours after consuming raw oysters on January 30, according to the centre. Three of them sought medical advice but did not require hospitalisation. All of the affected individuals are currently in a stable condition. Chef’s Cuts told the South China Morning Post that it had suspended supplying raw oysters because it suspected consuming them might be the cause of the recent food safety cases. “We have immediately suspended the supply of these items at our establishments. Meanwhile, we are conducting a thorough investigation of our supply chain and are working closely with [the centre] to assist in their investigation as part of our commitment to safety measures,” the spokeswoman said. She stressed that the operator was taking all necessary steps to ensure the safety and quality of its food. A staff member from the Chef’s Cuts at The Southside told SCMP that the restaurant had suspended serving raw oysters to patrons. “We will suspend serving it for a period of time and wait for our company’s notice,” the worker said. The restaurant’s branch at Gold Coast Piazza in Tuen Mun said raw oysters were only served at the two shops in The Southside and Kai Tak’s Airside shopping centre. The centre instructed the two raw oyster suppliers, Jeton International Food and 88 Investment Holdings Limited, to stop supplying raw oysters immediately, and asked the industry to stop selling the seafood supplied by the two companies. “Food poisoning cases have continuously increased over the past few weeks, rising from one case a week on average in late December last year to four cases a week on average in January,” said Dr Edwin Tsui Lok-kin, the centre’s controller. “Epidemiological investigation showed that all the affected persons of the food poisoning cases related to norovirus had consumed raw oysters during the incubation period.” A total of 27 cases have been recorded in the first week of February. Over the past three weeks, between January 18 and February 7, the centre has recorded 34 food poisoning cases, affecting 108 people. Among them, 30 cases affecting 94 people were related to norovirus, which typically causes acute gastroenteritis. Five of the patients were hospitalised for treatment, and all are in stable condition, Tsui added. According to the centre’s surveillance data, the acute gastroenteritis activity level has continued to increase since early January, including acute gastroenteritis outbreaks in institutions and schools, with 60 per cent of the outbreaks caused by norovirus. “As the Lunar New Year holiday is approaching, members of the public have more opportunities to have parties with food delivery services or hotpot,” Tsui said. “To prevent food poisoning, apart from maintaining personal hygiene, they should also consume thoroughly washed and cooked food.” He reminded residents, especially pregnant women, young children, the elderly and people with weakened immune systems, to avoid eating raw oysters in view of the “drastic increase” in food poisoning cases related to eating raw oysters. “As oysters feed by filtering a large volume of seawater, pathogens can accumulate in them if they are grown in or harvested from contaminated water,” he said, adding that raw and partially cooked oysters are considered a high-risk food. Additional reporting by Edith Lin</p>
<div class="lb-trans"><p>香港卫生当局正在调查与五人食用生蚝后生病相关的两个食物中毒聚集病例，2 月的第一周该市记录了 27 例病例。官员们在周日还警告居民避免食用生蚝，并提醒他们保持个人卫生，因为诺如病毒在 12 月至 3 月的冬季月份更为活跃。卫生防护中心在周日报告称，最新的两个流行病学相关的食物中毒聚集病例涉及位于黄竹坑的南区购物中心的 Chef’s Cuts，影响了两名男性和三名年龄在 30 至 38 岁之间的女性。根据中心的说法，他们在 1 月 30 日食用生蚝后约 14 至 49 小时出现腹泻、腹痛、呕吐和发热症状。三人寻求了医疗建议，但不需要住院治疗。所有受影响的个体目前状况稳定。Chef’s Cuts 对《南华早报》表示，由于怀疑食用生蚝可能是近期食品安全事件的原因，已暂停供应生蚝。“我们已立即暂停在我们的餐厅供应这些产品。同时，我们正在对我们的供应链进行彻底调查，并与 [卫生防护中心] 密切合作，以协助他们的调查，作为我们对安全措施的承诺，” 女发言人表示。她强调，运营方正在采取一切必要措施以确保食品的安全和质量。南区的 Chef’s Cuts 的一名员工告诉 SCMP，餐厅已暂停向顾客提供生蚝。“我们将暂停供应一段时间，等待公司的通知，” 该工作人员说。位于屯门的金海岸广场的餐厅表示，生蚝仅在南区和启德的 Airside 购物中心的两家店铺供应。卫生防护中心指示两家生蚝供应商 Jeton International Food 和 88 Investment Holdings Limited 立即停止供应生蚝，并要求行业停止销售这两家公司供应的海鲜。“过去几周，食物中毒病例持续增加，从去年 12 月底每周平均一例上升到 1 月每周平均四例，” 中心的负责人徐乐勤博士表示。“流行病学调查显示，所有与诺如病毒相关的食物中毒病例的受影响者在潜伏期内均食用了生蚝。” 在 2 月的第一周，共记录了 27 例病例。在过去三周内，从 1 月 18 日至 2 月 7 日，中心记录了 34 例食物中毒病例，影响了 108 人。其中，30 例影响了 94 人，与诺如病毒相关，诺如病毒通常会引起急性肠胃炎。徐博士补充说，五名患者住院治疗，所有人状况稳定。根据中心的监测数据，自 1 月初以来，急性肠胃炎的活动水平持续上升，包括在机构和学校发生的急性肠胃炎疫情，其中 60% 的疫情是由诺如病毒引起的。“随着农历新年假期的临近，公众有更多机会通过食品外送服务或火锅聚会，” 徐博士说。“为了预防食物中毒，除了保持个人卫生外，他们还应食用彻底清洗和煮熟的食物。” 他提醒居民，特别是孕妇、幼儿、老年人和免疫系统较弱的人，考虑到与食用生蚝相关的食物中毒病例 “急剧增加”，应避免食用生蚝。“由于生蚝通过过滤大量海水来进食，如果它们在受污染的水域生长或捕捞，病原体可能会在其中积累，” 他说，并补充说生的和部分熟的生蚝被视为高风险食品。额外报道由 Edith Lin 提供。</p>
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香港与生蚝相关的食物中毒病例在一周内激增至 27 例