<p>香港卫生当局已敦促食客暂时不要食用生蚝，因为又有七人在两个团体中因食用该海鲜而感染诺如病毒引发的食物中毒。卫生防护中心周四表示，六名女性和一名男性，年龄在 24 至 45 岁之间，在 1 月 31 日和 2 月 1 日于尖沙咀的一家 O Delice！法式小酒馆用餐后，约 28 至 36 小时出现腹泻、腹痛、呕吐和发热的症状。三人寻求医疗建议，但没有人需要住院治疗。所有人情况稳定。调查发现，受影响的食客在 The ONE 购物中心的该店消费了由 Jeton International Food 和 88 Investment Holdings Limited 供应的生蚝。这两家公司在 2 月 6 日被要求暂停销售和供应生蚝，因为与其他病例有关。该餐饮连锁在沙田的新城市广场的分店最近也涉及类似事件，四名食客在 1 月 31 日和 2 月 1 日食用生蚝后生病，其中一人住院，粪便样本确认感染诺如病毒。卫生防护中心主任徐乐金表示，食物中毒病例急剧上升，从 12 月底的每周平均一例增加到 1 月份的每周四例。在 1 月 18 日至周四期间，中心记录了 45 例，影响了 135 人，其中近 87% 与诺如病毒有关。徐警告说：“由于生蚝通过过滤大量海水来进食，如果在受污染的水中生长或捕捞，病原体可能会在其中积累。生的或未煮熟的生蚝被视为高风险食品。” 他特别提醒公众，在农历新年期间，人们通常会与亲友聚餐，务必只食用彻底煮熟的食物，尤其是贝类，以避免感染肠道疾病。徐表示，诺如病毒具有高度传染性，可以通过人与人之间的接触或在呕吐污染的环境中传播。他指出，诺如病毒也是急性肠胃炎的主要原因之一。徐表示，诺如病毒无法被酒精饮料、柠檬汁或芥末杀死。他补充说，在火锅或烤制生蚝时，必须彻底煮熟，以降低诺如病毒感染的风险。香港大学微生物学家袁国勇表示，生蚝可以在其体内浓缩病毒，浓度可高达周围受污染海水的 99 倍。他强调，如果彻底煮熟并控制交叉污染，生蚝是安全的，并补充说不应禁止进口。“诺如病毒无法被酒精杀死，” 袁说。“声称用消毒剂或清水洗手可以消除诺如病毒是错误的——这两者都对诺如病毒无效。”</p>

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<p>香港卫生当局已建议食客避免食用生蚝，此前诺如病毒相关的食物中毒病例有所增加。七名个体在尖沙咀一家小酒馆食用生蚝后出现了腹泻和呕吐等症状。调查将这些生蚝与 Jeton International Food 和 88 Investment Holdings 联系在一起，已被要求暂停销售。卫生防护中心报告称食物中毒病例上升，呼吁公众仅食用彻底煮熟的海鲜以预防疾病，特别是在农历新年期间</p>

<p>Hong Kong health authorities have urged diners not to eat raw oysters for the time being after another seven people in two groups suffered norovirus-related food poisoning from consuming the seafood. The Centre for Health Protection said on Thursday that six women and a man, aged between 24 and 45, came down with diarrhoea, abdominal pain, vomiting and fever around 28 to 36 hours after dining at a branch of the O Delice! French bistro chain in Tsim Sha Tsui on January 31 and February 1. Three sought medical advice but none required hospitalisation. All are in a stable condition. Investigations found the affected diners at the outlet in The ONE shopping centre had consumed raw oysters supplied by Jeton International Food and 88 Investment Holdings Limited. The two companies were ordered to suspend the sale and supply of raw oysters on February 6, after being linked to other cases. The restaurant chain’s outlet at the New Town Plaza shopping centre in Sha Tin was also involved in similar incidents recently, when four diners fell ill after eating raw oysters on January 31 and February 1. One person was hospitalised, with stool samples confirming norovirus infection. Centre controller Edwin Tsui Lok‑kin said food poisoning cases had risen sharply, from a weekly average of one in late December to four per week in January. Between January 18 and Thursday, the centre recorded 45 cases affecting 135 people, with nearly 87 per cent linked to norovirus. “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. Raw or undercooked oysters are considered a high-risk food,” Tsui warned. “During Lunar New Year, people usually gather for meals with relatives and friends. I particularly remind the public that only thoroughly cooked food, especially shellfish, should be consumed, whether dining at home or in restaurants, to avoid contracting enteric diseases.” Tsui said norovirus was highly contagious and could be spread through person-to-person contact or in a vomit-contaminated environment. He said norovirus was also one of the primary causes of acute gastroenteritis. Tsui said norovirus could not be killed by alcoholic beverages, lemon juice or wasabi. He added that when cooking oysters in hotpot or on the grill, they had to be thoroughly cooked to minimise the risk of norovirus infection. University of Hong Kong microbiologist Yuen Kwok‑yung said oysters could concentrate viruses in their bodies. The rate could be up to 99 times that of the surrounding contaminated seawater. He stressed that oysters were safe if thoroughly cooked and cross‑contamination was controlled, adding imports should not be banned. “Norovirus cannot be killed by alcohol,” Yuen said. “It is wrong to claim that handwashing with sanitiser or plain water can eliminate it – neither is effective against norovirus.”</p>
<div class="lb-trans"><p>香港卫生当局已敦促食客暂时不要食用生蚝，因为又有七人在两个团体中因食用该海鲜而感染诺如病毒引发的食物中毒。卫生防护中心周四表示，六名女性和一名男性，年龄在 24 至 45 岁之间，在 1 月 31 日和 2 月 1 日于尖沙咀的一家 O Delice！法式小酒馆用餐后，约 28 至 36 小时出现腹泻、腹痛、呕吐和发热的症状。三人寻求医疗建议，但没有人需要住院治疗。所有人情况稳定。调查发现，受影响的食客在 The ONE 购物中心的该店消费了由 Jeton International Food 和 88 Investment Holdings Limited 供应的生蚝。这两家公司在 2 月 6 日被要求暂停销售和供应生蚝，因为与其他病例有关。该餐饮连锁在沙田的新城市广场的分店最近也涉及类似事件，四名食客在 1 月 31 日和 2 月 1 日食用生蚝后生病，其中一人住院，粪便样本确认感染诺如病毒。卫生防护中心主任徐乐金表示，食物中毒病例急剧上升，从 12 月底的每周平均一例增加到 1 月份的每周四例。在 1 月 18 日至周四期间，中心记录了 45 例，影响了 135 人，其中近 87% 与诺如病毒有关。徐警告说：“由于生蚝通过过滤大量海水来进食，如果在受污染的水中生长或捕捞，病原体可能会在其中积累。生的或未煮熟的生蚝被视为高风险食品。” 他特别提醒公众，在农历新年期间，人们通常会与亲友聚餐，务必只食用彻底煮熟的食物，尤其是贝类，以避免感染肠道疾病。徐表示，诺如病毒具有高度传染性，可以通过人与人之间的接触或在呕吐污染的环境中传播。他指出，诺如病毒也是急性肠胃炎的主要原因之一。徐表示，诺如病毒无法被酒精饮料、柠檬汁或芥末杀死。他补充说，在火锅或烤制生蚝时，必须彻底煮熟，以降低诺如病毒感染的风险。香港大学微生物学家袁国勇表示，生蚝可以在其体内浓缩病毒，浓度可高达周围受污染海水的 99 倍。他强调，如果彻底煮熟并控制交叉污染，生蚝是安全的，并补充说不应禁止进口。“诺如病毒无法被酒精杀死，” 袁说。“声称用消毒剂或清水洗手可以消除诺如病毒是错误的——这两者都对诺如病毒无效。”</p>
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香港食客被建议避免食用生蚝，因为发现了更多食物中毒病例