What is happening with norovirus in Hong Kong now?

Authorities reported 45 suspected raw-oyster cases since 18 January and 40 acute gastroenteritis outbreaks this year. The Hong Kong health advisory urges people to avoid raw oysters and keep strict hygiene. We expect tighter checks at eateries until outbreaks subside and confidence improves.

What should restaurants do during the raw oysters warning?

Pause raw oyster service, switch to cooked seafood, and post clear notices. Enforce handwashing, sanitize surfaces and tools often, and keep sick staff off duty. Keep supplier and batch records ready to support tracebacks. Cooperate with inspections and document corrective actions to reduce operational risk.

How could this affect F&B revenues and supply chains?

Oyster-led venues may face booking declines and short-term cancellations. Menus can pivot to baked or grilled shellfish to retain spend. Importers and wholesalers may redirect inventory and shorten purchasing cycles. Margins could tighten if promotions are used to support traffic until the advisory eases.

When is it safer to resume raw oyster menus?

Resume only after official guidance changes and outbreaks fade. Monitor updates from health authorities and confirm suppliers’ harvesting conditions. Communicate any restart plan and safety steps to guests. If in doubt, keep promoting cooked alternatives while Norovirus Hong Kong remains an active public health concern.

Law and Government

Hong Kong Norovirus Spike: Avoid Raw Oysters, Officials Say – February 13

ByDanny Kontos February 13, 2026February 13, 2026

Norovirus Hong Kong cases are rising, prompting a citywide raw oysters warning from health officials. Since 18 January, authorities logged 45 suspected raw oyster food poisoning cases and 40 acute gastroenteritis outbreaks this year. The Hong Kong health advisory urges diners to avoid raw oysters, keep strict hand hygiene, and choose cooked seafood. For investors, this trend may hit seafood restaurants and suppliers near term, while compliance costs rise across F&B. We break down the data, policy signals, and practical steps.