Food Safety Focus (235th Issue, Feb 2026) – Article 3

Norovirus in Oysters for Raw Consumption

Since February 2026, there has been a series of food poisoning cases linked to the consumption of raw oysters supplied by several suppliers. In response, the CFS instructed the trade to stop the import and sale of implicated products while tracing and testing continues. The Food and Environmental Hygiene Department has carried out special operations in various districts and stepped up inspections to over 1 200 food premises selling oysters across Hong Kong. Related inspections focused on the storage temperature and hygienic conditions, verifying source documents and health certificates, collecting samples for testing, as well as providing immediate advice on food storage, handling and environmental hygiene.

Norovirus — infectious at very low levels, resistant to freezing and more commonly identified in winter — is a key pathogen of concern in raw oysters. The virus can persist in contaminated water and accumulate in filter-feeders like oysters. Susceptible populations should avoid consuming high risk foods including raw oysters and select safer alternatives. The Trade should ensure thorough cooking, keep hands clean and prevent cross-contamination. Food handlers with symptoms like vomiting or diarrhoea should refrain from handling food until symptom-free for at least 48 hours. Further guidance on oysters for the trade and the public is available on the CFS webpage.