Hong Kong Hits Decade-Low Food Poisoning Outbreaks in 2025, But Oysters Pose Ongoing Risk

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Outbreaks Reach Historic Low Amid Vigilant Oversight (Image Credits: Unsplash)

Hong Kong – Authorities reported a marked decrease in food poisoning incidents throughout 2025, marking the safest year for dining in the past decade. The Centre for Food Safety received 113 outbreaks linked to local food premises and businesses, impacting 649 individuals.[1] Overall figures from the Centre for Health Protection tallied 129 outbreaks affecting 682 people, with the steepest concentrations in the first quarter.[2] This progress reflected sustained efforts in surveillance and hygiene, though raw oysters emerged as a stubborn concern amid norovirus cases.

Outbreaks Reach Historic Low Amid Vigilant Oversight

The 113 outbreaks tied to food premises represented the lowest annual total since tracking began a decade ago, down from a range of 113 to 229 in prior years. Bacterial agents drove 64 incidents, or 56.6 percent of cases, while viruses contributed to 55 outbreaks, accounting for 48.7 percent.[1] Some events involved multiple pathogens, explaining the overlapping percentages.

January through March saw 40 outbreaks affecting 367 people, the highest quarterly figure. Numbers eased to 26 outbreaks and 78 affected individuals from April to June, then stabilized around 38 and 25 outbreaks in the latter halves of the year.[2] Biotoxins caused 23 incidents impacting 44 people, often linked to seafood toxins.

Bacteria and Viruses Dominate Causative Agents

Vibrio parahaemolyticus led bacterial cases with 24 outbreaks, followed by Salmonella in 22 and Clostridium perfringens in 12. These pathogens typically stemmed from undercooked seafood, contaminated ready-to-eat items like siu mei, and eggs.[1] Salmonella incidents highlighted cross-contamination risks, particularly from raw or undercooked eggs pooling into prepared dishes.

Norovirus fueled 54 viral outbreaks, dominating the category. Consumption of raw oysters triggered more than half of these, or 33 cases comprising 61.1 percent. The Centre for Food Safety noted a decline in raw oyster-related norovirus incidents compared to 2024, yet the shellfish remained a key vector.[1]

Suspected alerts throughout the year flagged raw oysters multiple times, including in February, July, and September, alongside other seafood like sashimi and mantis shrimp.[3] These episodes underscored seasonal vulnerabilities during warmer months.

Shellfish Risks Highlight Need for Thorough Cooking

Raw oysters accounted for a disproportionate share of illnesses, especially norovirus transmissions. Investigations at implicated restaurants revealed lapses in handling, sourcing, and temperature control. The agency traced contaminated batches and suspended risky imports in response to clusters.

Biochemical toxins like ciguatoxin, tetrodotoxin, and shellfish poisons appeared in 6.2 percent of outbreaks. Seafood preparation errors, such as inadequate cooking, amplified these dangers. Even as total outbreaks fell, oysters persisted as a high-risk item for vulnerable groups including the elderly, pregnant women, and children.[1]

Key Strategies Driving the Decline

Collaborative enforcement between food businesses and regulators played a pivotal role. Routine inspections, evidence-based surveillance, and public campaigns promoted the Five Keys to Food Safety: keep clean, separate raw and cooked, cook thoroughly, safe temperature, and safe water.

Targeted advice emphasized cooking shellfish to a core temperature of 90°C for 90 seconds. For eggs, officials recommended refrigeration, avoiding pooling, and using pasteurized options for soft preparations. These measures curbed cross-contamination in siu mei and similar dishes.

• Store shell eggs in a cool, dry place or refrigerate.
• Cook eggs to 75°C until firm, especially for at-risk populations.
• Avoid raw or undercooked shellfish, opting for fully cooked alternatives.
• Maintain storage at 0-4°C for oysters and check supplier traceability.
• Wash hands and surfaces after handling raw foods.

Businesses faced suspensions for non-compliance, reinforcing accountability.

Hong Kong’s 2025 success demonstrated the impact of rigorous oversight and education, setting a benchmark for food safety. Yet the oyster issue signaled areas for continued focus, particularly in import controls and consumer habits. What do you think about these trends? Share in the comments.