<p>香港衞生當局正在調查與五人食用生蠔後生病相關的兩個食物中毒聚集病例，2 月的第一週該市記錄了 27 例病例。官員們在週日還警告居民避免食用生蠔，並提醒他們保持個人衞生，因為諾如病毒在 12 月至 3 月的冬季月份更為活躍。衞生防護中心在週日報告稱，最新的兩個流行病學相關的食物中毒聚集病例涉及位於黃竹坑的南區購物中心的 Chef’s Cuts，影響了兩名男性和三名年齡在 30 至 38 歲之間的女性。根據中心的説法，他們在 1 月 30 日食用生蠔後約 14 至 49 小時出現腹瀉、腹痛、嘔吐和發熱症狀。三人尋求了醫療建議，但不需要住院治療。所有受影響的個體目前狀況穩定。Chef’s Cuts 對《南華早報》表示，由於懷疑食用生蠔可能是近期食品安全事件的原因，已暫停供應生蠔。“我們已立即暫停在我們的餐廳供應這些產品。同時，我們正在對我們的供應鏈進行徹底調查，並與 [衞生防護中心] 密切合作，以協助他們的調查，作為我們對安全措施的承諾，” 女發言人表示。她強調，運營方正在採取一切必要措施以確保食品的安全和質量。南區的 Chef’s Cuts 的一名員工告訴 SCMP，餐廳已暫停向顧客提供生蠔。“我們將暫停供應一段時間，等待公司的通知，” 該工作人員説。位於屯門的金海岸廣場的餐廳表示，生蠔僅在南區和啓德的 Airside 購物中心的兩家店鋪供應。衞生防護中心指示兩家生蠔供應商 Jeton International Food 和 88 Investment Holdings Limited 立即停止供應生蠔，並要求行業停止銷售這兩家公司供應的海鮮。“過去幾周，食物中毒病例持續增加，從去年 12 月底每週平均一例上升到 1 月每週平均四例，” 中心的負責人徐樂勤博士表示。“流行病學調查顯示，所有與諾如病毒相關的食物中毒病例的受影響者在潛伏期內均食用了生蠔。” 在 2 月的第一週，共記錄了 27 例病例。在過去三週內，從 1 月 18 日至 2 月 7 日，中心記錄了 34 例食物中毒病例，影響了 108 人。其中，30 例影響了 94 人，與諾如病毒相關，諾如病毒通常會引起急性腸胃炎。徐博士補充説，五名患者住院治療，所有人狀況穩定。根據中心的監測數據，自 1 月初以來，急性腸胃炎的活動水平持續上升，包括在機構和學校發生的急性腸胃炎疫情，其中 60% 的疫情是由諾如病毒引起的。“隨着農曆新年假期的臨近，公眾有更多機會通過食品外送服務或火鍋聚會，” 徐博士説。“為了預防食物中毒，除了保持個人衞生外，他們還應食用徹底清洗和煮熟的食物。” 他提醒居民，特別是孕婦、幼兒、老年人和免疫系統較弱的人，考慮到與食用生蠔相關的食物中毒病例 “急劇增加”，應避免食用生蠔。“由於生蠔通過過濾大量海水來進食，如果它們在受污染的水域生長或捕撈，病原體可能會在其中積累，” 他説，並補充説生的和部分熟的生蠔被視為高風險食品。額外報道由 Edith Lin 提供。</p>

CHEF

納斯達克食品飲料 ETF - First Trust

食品飲料 ETF - PowerShares

<p>香港衞生當局正在調查與生蠔相關的食物中毒病例激增，2 月份第一週報告了 27 例病例。兩個聚集性病例涉及五名在食用 Chef’s Cuts 餐廳的生蠔後生病的個體。該餐廳已暫停生蠔供應，並正與衞生官員合作。衞生防護中心指出諾如病毒相關病例有所增加，呼籲公眾避免食用生蠔，特別是易受影響的羣體。病例的增加恰逢冬季，此時諾如病毒更為活躍</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>香港衞生當局正在調查與五人食用生蠔後生病相關的兩個食物中毒聚集病例，2 月的第一週該市記錄了 27 例病例。官員們在週日還警告居民避免食用生蠔，並提醒他們保持個人衞生，因為諾如病毒在 12 月至 3 月的冬季月份更為活躍。衞生防護中心在週日報告稱，最新的兩個流行病學相關的食物中毒聚集病例涉及位於黃竹坑的南區購物中心的 Chef’s Cuts，影響了兩名男性和三名年齡在 30 至 38 歲之間的女性。根據中心的説法，他們在 1 月 30 日食用生蠔後約 14 至 49 小時出現腹瀉、腹痛、嘔吐和發熱症狀。三人尋求了醫療建議，但不需要住院治療。所有受影響的個體目前狀況穩定。Chef’s Cuts 對《南華早報》表示，由於懷疑食用生蠔可能是近期食品安全事件的原因，已暫停供應生蠔。“我們已立即暫停在我們的餐廳供應這些產品。同時，我們正在對我們的供應鏈進行徹底調查，並與 [衞生防護中心] 密切合作，以協助他們的調查，作為我們對安全措施的承諾，” 女發言人表示。她強調，運營方正在採取一切必要措施以確保食品的安全和質量。南區的 Chef’s Cuts 的一名員工告訴 SCMP，餐廳已暫停向顧客提供生蠔。“我們將暫停供應一段時間，等待公司的通知，” 該工作人員説。位於屯門的金海岸廣場的餐廳表示，生蠔僅在南區和啓德的 Airside 購物中心的兩家店鋪供應。衞生防護中心指示兩家生蠔供應商 Jeton International Food 和 88 Investment Holdings Limited 立即停止供應生蠔，並要求行業停止銷售這兩家公司供應的海鮮。“過去幾周，食物中毒病例持續增加，從去年 12 月底每週平均一例上升到 1 月每週平均四例，” 中心的負責人徐樂勤博士表示。“流行病學調查顯示，所有與諾如病毒相關的食物中毒病例的受影響者在潛伏期內均食用了生蠔。” 在 2 月的第一週，共記錄了 27 例病例。在過去三週內，從 1 月 18 日至 2 月 7 日，中心記錄了 34 例食物中毒病例，影響了 108 人。其中，30 例影響了 94 人，與諾如病毒相關，諾如病毒通常會引起急性腸胃炎。徐博士補充説，五名患者住院治療，所有人狀況穩定。根據中心的監測數據，自 1 月初以來，急性腸胃炎的活動水平持續上升，包括在機構和學校發生的急性腸胃炎疫情，其中 60% 的疫情是由諾如病毒引起的。“隨着農曆新年假期的臨近，公眾有更多機會通過食品外送服務或火鍋聚會，” 徐博士説。“為了預防食物中毒，除了保持個人衞生外，他們還應食用徹底清洗和煮熟的食物。” 他提醒居民，特別是孕婦、幼兒、老年人和免疫系統較弱的人，考慮到與食用生蠔相關的食物中毒病例 “急劇增加”，應避免食用生蠔。“由於生蠔通過過濾大量海水來進食，如果它們在受污染的水域生長或捕撈，病原體可能會在其中積累，” 他説，並補充説生的和部分熟的生蠔被視為高風險食品。額外報道由 Edith Lin 提供。</p>
</div>

香港與生蠔相關的食物中毒病例在一週內激增至 27 例