• The first cluster involved one male and two females, aged between 26 and 30.
• The second cluster involved two females, aged 29.

Wai Chai

Raw oysters

• Consumption of raw food
• Food suspected to be contaminated with Norovirus and/or Vibrio parahaemolyticus

• Raw oysters are high-risk food, as there is no heat treatment to kill foodborne pathogens or antimicrobial-resistant bacteria before eating.

• Purchase oysters intended for raw consumption (either live in shell oysters or frozen oysters) from reputable and hygienic suppliers. Maintain a purchase log and look out for the condition and expiry date for prepackaged products.
• Ensure that staff maintain good personal hygiene and wash hands thoroughly between handling raw oysters and other foods. Utensils, equipment and working area are cleaned and disinfected regularly as needed.
• Use clean and sterile towels for oysters . Use only designated tools and equipment for handling them separately. The equipment should be labelled "oyster s eaten raw only", and kept separately from other equipment.
• Raw oysters should be stored in a designated refrigerator to avoid cross-contamination with other foods.
• Oysters from the same batch and source should be put into the same container, they should be used on a first in, first out basis.
• Keep oysters between 2°C and 4°C for at most two days. If keeping the oysters for longer than two days is expecte d, freeze them. Defrost oysters and other foods in a designated refrigerator and separate them from other food items.
• Oyster handling when occurring at room temperature, should not exceed one hour.
• Display live oysters on crushed edible ice, replace ice in a timely manner and drain melted ice water as needed.
• It is necessary to strengthen the trai ning on food safety, environment and personal hygiene of management personnel and food handlers.

Food businesses can refer to Oysters Intended for Raw Consumption - Food Safety Guidelines for Food Businesses.