Date Location of alleged food premises Suspected incriminated food item Suspected contributing factors Further Information
28.11.2022 The Peak

Thecluster involved eight males and two females, aged 29 to 51

  • Consumption of raw food.
  • There was no designated refrigerator to store raw oysters.
  • Food handlers handled raw oysters and other cooked items at the same time.
  • Raw oysters and other food items were prepared in the same kitchen basin.


25.11.2022 Tsim Sha Tsui

Lava cake with ice-cream

  • Food contaminated with Salmonella.
  • Cake batter and raw food were placed in the refrigerator.
  • Cake batter was prepared too far in advance without immediate use.
  • Inadequate cooking of the cake.
  • Food handlers prepared unpasteurised eggs of other dessert and the lava cake batter at the same time without changing gloves which could cause cross-contamination.


11.11.2022 Repulse Bay

Oysters eaten in raw state

  • Consumption of raw food.
  • There is no designated refrigerator to store raw oysters. Other raw and cooked foods are stored in the same refrigerator on the top shelf.
  • Raw oysters and other cooked items were displayed on the same buffet table. Although separate tongs were provided, it was still possible to cause cross-contamination by service attendants.


9.11.2022 Tai Kok Tsui

Oysters eaten in raw state

  • Consumption of raw food
  • Improper holding temperature of raw oysters in the refrigerator.
  • Oyster knifes were cleaned with filtered water only. No disinfectant
    was used and no disinfectant was found in the knife box.
  • Mixing of the new and old batch of raw oysters and place into the
    same container inside refrigerator. No frequent cleaning of the raw
    oyster containers was found.


31.10.2022 Mong Kok

shell crab risotto with salted egg sauce

  • Food contaminated by Samonella and Vibrio
  • Contamination by raw food /utensil.
  • Improper holding temperature of the golden salted egg sauce.
26.10.2022 Cheung Chau

Chilled South African Abalone with ice,
Cheese Lobster Noodles,
Fried Crab with Ginger Onions

  • Food contaminated by Vibrio parahaemolyticus
  • Same work surface was used for the preparation of both raw and cooked food.
  • Raw and cooked food were stored together without being covered properly.
  • Same set of knives were used for both raw and cooked food.
15.8.2022 Fo Tan

Sandwiches (takeaway)

  • Using unpasteurized eggs to make mayonnaise sauce.
  • Improper (faulty refrigerator) and prolonged (up to 3 days) storage of the sauce.
9.8.2022 Sai Kung
  • Hainanese chicken
  • Fried siu mai
  • Curry fish ball and pork skin
  • Fried u don with BBQ pork
  • Fried pork chop
  • Improper holding temperature
  • Contamination of cooked foods by utensils and raw foods
  • Inadequate reheating
27.7.2022 Tsing Yi Steam egg custard with black truffle
  • Preparation far too advanced
  • Unsafe storage temperature
  • Contamination of utensils
14.6.2022 Kowloon City Steamed crab, steamed oyster
  • Food contaminated by Vibrio parahaemolyticus and Norovirus
9.6.2022 Tsim Sha Tsui Tuna fillet
  • Food contaminated with scombrotoxin (histamine)
7.6.2022 Sheung Wan BBQ pork and egg fried ric
  • Food contaminated with Salmonella
1.6.2022 Wan Chai Tiramisu containing raw eggs
  • Food contaminated with Salmonella.
  • Cakes and raw food are placed in the same storage compartment of the refrigerator.
  • Unpasteurised raw egg white was used in cake.
  • Pasteurised liquid egg yolk is not refrigerated according to the manufacturer's instructions.