<p>香港衞生當局已敦促食客暫時不要食用生蠔，因為又有七人在兩個團體中因食用該海鮮而感染諾如病毒引發的食物中毒。衞生防護中心週四表示，六名女性和一名男性，年齡在 24 至 45 歲之間，在 1 月 31 日和 2 月 1 日於尖沙咀的一家 O Delice！法式小酒館用餐後，約 28 至 36 小時出現腹瀉、腹痛、嘔吐和發熱的症狀。三人尋求醫療建議，但沒有人需要住院治療。所有人情況穩定。調查發現，受影響的食客在 The ONE 購物中心的該店消費了由 Jeton International Food 和 88 Investment Holdings Limited 供應的生蠔。這兩家公司在 2 月 6 日被要求暫停銷售和供應生蠔，因為與其他病例有關。該餐飲連鎖在沙田的新城市廣場的分店最近也涉及類似事件，四名食客在 1 月 31 日和 2 月 1 日食用生蠔後生病，其中一人住院，糞便樣本確認感染諾如病毒。衞生防護中心主任徐樂金表示，食物中毒病例急劇上升，從 12 月底的每週平均一例增加到 1 月份的每週四例。在 1 月 18 日至週四期間，中心記錄了 45 例，影響了 135 人，其中近 87% 與諾如病毒有關。徐警告説：“由於生蠔通過過濾大量海水來進食，如果在受污染的水中生長或捕撈，病原體可能會在其中積累。生的或未煮熟的生蠔被視為高風險食品。” 他特別提醒公眾，在農曆新年期間，人們通常會與親友聚餐，務必只食用徹底煮熟的食物，尤其是貝類，以避免感染腸道疾病。徐表示，諾如病毒具有高度傳染性，可以通過人與人之間的接觸或在嘔吐污染的環境中傳播。他指出，諾如病毒也是急性腸胃炎的主要原因之一。徐表示，諾如病毒無法被酒精飲料、檸檬汁或芥末殺死。他補充説，在火鍋或烤制生蠔時，必須徹底煮熟，以降低諾如病毒感染的風險。香港大學微生物學家袁國勇表示，生蠔可以在其體內濃縮病毒，濃度可高達周圍受污染海水的 99 倍。他強調，如果徹底煮熟並控制交叉污染，生蠔是安全的，並補充説不應禁止進口。“諾如病毒無法被酒精殺死，” 袁説。“聲稱用消毒劑或清水洗手可以消除諾如病毒是錯誤的——這兩者都對諾如病毒無效。”</p>

08092

<p>香港衞生當局已建議食客避免食用生蠔，此前諾如病毒相關的食物中毒病例有所增加。七名個體在尖沙咀一家小酒館食用生蠔後出現了腹瀉和嘔吐等症狀。調查將這些生蠔與 Jeton International Food 和 88 Investment Holdings 聯繫在一起，已被要求暫停銷售。衞生防護中心報告稱食物中毒病例上升，呼籲公眾僅食用徹底煮熟的海鮮以預防疾病，特別是在農曆新年期間</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>香港衞生當局已敦促食客暫時不要食用生蠔，因為又有七人在兩個團體中因食用該海鮮而感染諾如病毒引發的食物中毒。衞生防護中心週四表示，六名女性和一名男性，年齡在 24 至 45 歲之間，在 1 月 31 日和 2 月 1 日於尖沙咀的一家 O Delice！法式小酒館用餐後，約 28 至 36 小時出現腹瀉、腹痛、嘔吐和發熱的症狀。三人尋求醫療建議，但沒有人需要住院治療。所有人情況穩定。調查發現，受影響的食客在 The ONE 購物中心的該店消費了由 Jeton International Food 和 88 Investment Holdings Limited 供應的生蠔。這兩家公司在 2 月 6 日被要求暫停銷售和供應生蠔，因為與其他病例有關。該餐飲連鎖在沙田的新城市廣場的分店最近也涉及類似事件，四名食客在 1 月 31 日和 2 月 1 日食用生蠔後生病，其中一人住院，糞便樣本確認感染諾如病毒。衞生防護中心主任徐樂金表示，食物中毒病例急劇上升，從 12 月底的每週平均一例增加到 1 月份的每週四例。在 1 月 18 日至週四期間，中心記錄了 45 例，影響了 135 人，其中近 87% 與諾如病毒有關。徐警告説：“由於生蠔通過過濾大量海水來進食，如果在受污染的水中生長或捕撈，病原體可能會在其中積累。生的或未煮熟的生蠔被視為高風險食品。” 他特別提醒公眾，在農曆新年期間，人們通常會與親友聚餐，務必只食用徹底煮熟的食物，尤其是貝類，以避免感染腸道疾病。徐表示，諾如病毒具有高度傳染性，可以通過人與人之間的接觸或在嘔吐污染的環境中傳播。他指出，諾如病毒也是急性腸胃炎的主要原因之一。徐表示，諾如病毒無法被酒精飲料、檸檬汁或芥末殺死。他補充説，在火鍋或烤制生蠔時，必須徹底煮熟，以降低諾如病毒感染的風險。香港大學微生物學家袁國勇表示，生蠔可以在其體內濃縮病毒，濃度可高達周圍受污染海水的 99 倍。他強調，如果徹底煮熟並控制交叉污染，生蠔是安全的，並補充説不應禁止進口。“諾如病毒無法被酒精殺死，” 袁説。“聲稱用消毒劑或清水洗手可以消除諾如病毒是錯誤的——這兩者都對諾如病毒無效。”</p>
</div>

香港食客被建議避免食用生蠔，因為發現了更多食物中毒病例