Hong Kong’s health authorities issued an urgent warning regarding a sharp spike in norovirus cases following a cluster of food poisoning incidents linked to a high-profile buffet at the Mandarin Oriental, Central. Eight patrons who dined at the Clipper Lounge buffet on separate evenings—January 31 and February 2—developed acute gastroenteritis symptoms, prompting the closure and immediate sanitation of the affected food services. Initial investigations by the Centre for Health Protection (CHP) and the Food and Environmental Hygiene Department (FEHD) strongly suggest that the consumption of raw, cold seafood, particularly oysters and salmon sashimi, was the primary source of the infections.
Cluster Identified at Five-Star Establishment
The collective food poisoning incident came to public light on February 9 when the CHP disclosed the findings concerning two epidemiologically linked groups. The eight affected individuals, comprising five men and three women aged 28 to 29, began exhibiting symptoms including diarrhea, vomiting, abdominal pain, and fever between 25 and 75 hours after consuming the dinner buffet.
Following notification, a joint task force from the FEHD and the Centre for Food Safety (CFS) swiftly inspected the premises on February 6. Investigators reviewed food handling procedures, collected environmental and food samples for laboratory analysis, and immediately instructed the restaurant to cease the supply of the suspected high-risk items. While four of the affected patrons sought medical attention, all individuals are reported to be in stable condition and none required hospitalization. The luxury hotel was mandated to conduct a thorough cleaning and disinfection and provide enhanced food safety training to its staff to mitigate any further spread.
Norovirus Cases See Geometric Rise in February
This localized incident occurs against the backdrop of an alarming surge in norovirus activity across the city. Dr. Tsui Lok-kin, Director of Health Protection, highlighted the disproportionate rise in food poisoning cases associated with raw oysters. Data shows a dramatic escalation: from an average of just one case per week in late December, the number climbed to four cases weekly in January, and has now skyrocketed into February, recording 30 separate incidents this month alone.
Since January 18, 37 clusters have been logged, affecting 115 people. Crucially, 89% of these cases (33 clusters) are confirmed to be linked to norovirus. Dr. Tsui specifically noted that every individual in these 33 clusters had reported eating raw oysters during their respective incubation periods.
Why Oysters Pose a Major Risk:
Oysters are often referred to as “filter feeders,” meaning they strain large volumes of seawater for nutrients. If the aquaculture environment is contaminated with pathogens like norovirus, these viruses accumulate within the shellfish tissue, which survives even standard refrigeration. Consumption of raw or undercooked shellfish harvested from contaminated waters is the most common route of transmission.
Essential Public Health Safety Measures
With the Lunar New Year holiday period continuing—a time typically marked by increased group dining—health officials are urging the public to exercise maximum caution, especially concerning raw seafood. Norovirus can cause severe, though typically self-limiting, acute gastroenteritis, with symptoms often including projectile vomiting and frequent watery diarrhea.
Experts stress that typical hand sanitizers containing alcohol are ineffective against norovirus. The public must adhere to vigorous hygiene practices to prevent infection:
- Hand Washing: Use soap and running water for at least 20 seconds, scrubbing thoroughly before handling or consuming food and after using the restroom.
Furthermore, certain demographic groups are advised to completely abstain from raw or undercooked seafood due to heightened risks of severe illness. These vulnerable groups include:
- Pregnant women
- Young children
- Seniors
- Individuals with compromised immune systems
- Patients with liver disease
Healthcare professionals advise immediate medical attention if symptoms escalate, particularly if persistent vomiting lasts more than 12 hours, if blood is present in the stool, or if there is any change in consciousness. The swift action taken in this high-profile case serves as a critical public health reminder about the unseen dangers associated with raw seafood consumption during peak viral seasons.