Hong Kong health authorities are investigating two clusters of food poisoning linked to raw oysters, with 27 cases reported in the first week of February alone. Five people fell ill after eating raw oysters at Chef’s Cuts in The Southside, Wong Chuk Hang. They suffered symptoms like diarrhoea, abdominal pain, vomiting, and fever within 14 to 49 hours after consuming the oysters. Three sought medical help but none required hospitalization. Chef’s Cuts has stopped serving raw oysters and is reviewing its supply chain. The Centre for Health Protection ordered two oyster suppliers, Jeton International Food and 88 Investment Holdings Limited, to stop deliveries immediately. From late December to January, poisoning cases rose from one to four per week. Between January 18 and February 7, 34 food poisoning cases affected 108 people in total, with 30 cases linked to norovirus from raw oysters. Five patients were hospitalized but are now stable. Norovirus is more active in winter, causing acute gastroenteritis outbreaks in schools and institutions. Dr Edwin Tsui Lok-kin, Centre’s controller, advised the public to avoid raw oysters especially high-risk groups like pregnant women, children, the elderly, and those with weak immune systems. He said, “As oysters feed by filtering a large volume of seawater, pathogens can accumulate in them if they are grown in or harvested from contaminated water.” He urged people to eat well-cooked and thoroughly washed food, especially with Lunar New Year gatherings near. Personal hygiene remains critical to prevent food poisoning.