What triggered the suspension of raw oysters in Hong Kong?

The Centre for Food Safety linked suspected norovirus cases to raw oysters supplied by Jeton International Food and 88 Investment to Chef’s Cuts. With 34 clusters and 108 people affected over three weeks, officials ordered a halt to sales from the implicated sources while investigations and trace-back checks proceed to protect public health.

Which businesses are affected by this Food Safety Centre order?

Any outlet that sourced implicated raw oysters from the named suppliers must stop selling those oysters, quarantine remaining stock, and support traceability checks. Other restaurants should review procurement, confirm harvest documentation, and consider temporary menu changes if they cannot verify clean supply from unaffected sources and approved harvest areas.

How can restaurants reduce norovirus risk from seafood?

Serve oysters only when harvest area and depuration certificates are verified, maintain strict cold-chain controls, and avoid cross-contamination. Prefer cooked bivalves, as heat reduces viral risk. Keep full purchase and lot records to enable recalls. Staff should wash hands thoroughly and sanitize surfaces, menus, and payment devices frequently during service.

Is it safe for consumers to eat seafood during this period?

Yes, if seafood is from verified sources and cooked properly. Norovirus Hong Kong alerts focus on raw oysters due to higher risk. Choose cooked options, check restaurant notices on sourcing, and practice hand hygiene. If you feel unwell, avoid dining out and seek medical advice, as norovirus spreads easily in shared spaces.

Law and Government

Hong Kong Halts Suspect Oysters as Norovirus Cases Surge — February 9

ByHuzaifa Zahoor February 9, 2026February 9, 2026

Norovirus Hong Kong cases have surged, prompting the Centre for Food Safety to order Jeton International Food and 88 Investment to suspend raw oyster sales linked to Chef’s Cuts. Over the past three weeks, 34 clusters affected 108 people, signaling acute public health and business risks. We explain what this Food Safety Centre order means for restaurants, importers, and consumers, and how to manage supply, compliance, and communications as the holiday period lifts dining demand.