引言
諾如病毒是一種高度傳染的病毒，會引致急性腸胃炎，常見症狀包括噁心、嘔吐、腹瀉及腹痛。在香港，諾如病毒疫情在冬季尤為普遍，經常在學校、安老院、酒店及餐廳等人群密集的地方爆發。
2025年2月，香港發生了一宗與生蠔有關的食物中毒事件，多名食客在某餐廳用餐後出現嘔吐和腹瀉症狀。此事件再次突顯了提高公眾對諾如病毒的認識及採取預防措施的重要性。
諾如病毒的傳播途徑
諾如病毒的傳播方式主要包括：
進食受污染的食物或水：食用受病毒污染的食物或飲用受污染的水源。
與感染者直接接觸：與患者有親密接觸，如照顧病人或共用餐具。
接觸受污染的物件或表面：觸摸帶有病毒的物件後，再觸碰口鼻或進食。
吸入空氣中的病毒顆粒：當患者嘔吐時，病毒可通過空氣傳播，增加感染風險。
一般而言，感染諾如病毒後的潛伏期為 12 至 48 小時，患者即使症狀消失後，仍可能持續傳播病毒數天。
諾如病毒的症狀
常見症狀包括：
噁心
嘔吐
腹瀉
腹痛
低燒
全身不適
大多數患者在 1 至 3 天內可自行康復，但年幼兒童、長者及免疫力較低人士有較高機會出現嚴重脫水，需要醫療協助。
香港衞生防護中心（CHP）建議的預防措施
為了防止諾如病毒的傳播，衞生防護中心（CHP）提供了以下建議：
1. 維持良好的個人衞生
手部衞生：用梘液和清水洗手至少 20 秒，特別是在處理食物、進食及如廁後。酒精搓手液對諾如病毒的效果有限，不能代替正確洗手。
佩戴防護裝備：清理嘔吐物或糞便時應佩戴手套及外科口罩，並徹底洗手。
病者應留家休息：感染諾如病毒的人士應避免上班或上學，並及早求醫。
避免處理食物：感染者及無症狀攜帶者應避免處理食物，或照顧幼童、長者及免疫力較低人士。
2. 維持良好的食物衞生
遵循「食物安全五要點」：
選擇：從信譽良好的供應商購買食材。
清潔：保持雙手、餐具及廚房環境清潔。
分開：生熟食物分開處理，避免交叉污染。
徹底煮熟：特別是海產，應煮至中心溫度達 75°C 或以上。
安全存放：冷藏食物應存放於 4°C 或以下，熱食應保持在 60°C 以上。
安全用水：只飲用煮沸過的水或信譽可靠的瓶裝水，避免飲用來源不明的冰塊飲品。
高風險人士應避免生食：孕婦、嬰幼兒、長者及免疫力較低人士應避免進食生蠔及其他未經煮熟的食物。
3. 維持良好的環境衞生
空氣流通：保持室內良好通風。
清潔及消毒：若環境受到嘔吐物或糞便污染，應立即清潔並使用適當的消毒劑處理。
衞生設施：定期清潔及消毒洗手間，確保排水系統運作正常。
處理受污染物品：被嘔吐物或糞便污染的衣物及床單應先用稀釋漂白水浸泡，然後正常清洗。
近期香港的諾如病毒疫情
2025年2月，衞生防護中心調查了三宗食物中毒個案，共涉及 11 人。他們在尖沙咀某餐廳進食生蠔後 16 至 61 小時內出現腹痛、腹瀉、噁心及嘔吐等症狀，其中 6 人求醫，所幸無人需住院。
初步調查顯示，導致事件的病原體為諾如病毒。食品安全中心（CFS）隨即要求該餐廳停止供應受影響的食品，並進行徹底清潔消毒。此外，餐廳員工亦接受了額外的食物安全及衞生培訓，以防類似事件再次發生。
此事件提醒我們，無論是餐飲業者還是消費者，都必須嚴格遵守食物安全措施，以降低食源性疾病的風險。
結論
諾如病毒是香港常見的公共衞生問題，特別是在冬季更易爆發。要有效預防病毒傳播，必須從個人衞生、食物衞生及環境衞生三方面入手。
無論是日常生活還是外出用餐，我們都應該保持良好的衞生習慣，減少感染風險。市民若有相關病徵，應及早求醫，避免將病毒傳播給他人。
參考資料
香港衞生防護中心（CHP），「諾如病毒感染」，https://www.chp.gov.hk/tc/healthtopics/content/24/33.html
香港特別行政區政府新聞公報（2025年2月17日），https://www.info.gov.hk/gia/general/202502/17/P2025021700534.htm?fontSize=1
這篇文章是利用人工智能幫助撰寫的。
English Version
Introduction
Norovirus is a highly contagious virus that causes acute gastroenteritis, leading to symptoms such as nausea, vomiting, diarrhea, and abdominal pain. In Hong Kong, norovirus outbreaks are particularly prevalent during the winter months and often occur in settings where people are in close proximity, such as schools, elderly homes, hotels, and restaurants. A recent incident in February 2025 involved multiple food poisoning cases linked to the consumption of raw oysters at a local restaurant, underscoring the importance of public awareness and preventive measures.
Transmission of Norovirus
Norovirus can be transmitted through several routes:
Consumption of Contaminated Food or Water: Eating food or drinking liquids that have been contaminated with the virus.
Direct Contact with Infected Individuals: Touching or being in close contact with someone who is infected, especially if proper hygiene practices are not followed.
Contact with Contaminated Surfaces: Touching surfaces or objects contaminated with the virus and then touching one's mouth or face.
Aerosolized Particles: Inhalation of airborne particles containing the virus, which can occur when an infected person vomits.
The incubation period for norovirus is typically between 12 to 48 hours, and individuals can remain contagious even after symptoms subside.
Symptoms of Norovirus Infection
Common symptoms include:
Nausea
Vomiting
Diarrhea
Abdominal pain
Low-grade fever
Malaise
These symptoms are usually self-limiting, with most individuals recovering within one to three days. However, severe dehydration can occur, especially in young children, the elderly, and individuals with weakened immune systems, necessitating medical attention.
Preventive Measures Recommended by the Centre for Health Protection (CHP) Hong Kong
The CHP emphasizes the following strategies to prevent norovirus infections:
1. Maintain Good Personal Hygiene
Hand Hygiene: Wash hands thoroughly with liquid soap and water for at least 20 seconds, especially before handling food, eating, and after using the toilet. Alcohol-based hand sanitizers are less effective against norovirus and should not replace proper handwashing.
Protective Measures: When cleaning up vomitus or fecal matter, wear gloves and a surgical mask to prevent infection. Wash hands thoroughly afterward.
Stay Home When Ill: Individuals experiencing symptoms of gastroenteritis should refrain from work or school and seek medical advice.
Food Handlers: Infected persons and asymptomatic carriers should avoid handling food or caring for vulnerable populations, such as children, the elderly, and immunocompromised individuals.
2. Maintain Good Food Hygiene
Five Keys to Food Safety:
Choose: Select safe raw materials from reputable sources.
Clean: Keep hands, utensils, and kitchen surfaces clean.
Separate: Avoid cross-contamination by keeping raw and cooked foods separate.
Cook: Ensure all foods, especially shellfish, are cooked thoroughly.
Safe Temperature: Keep food at safe temperatures; refrigerate perishables promptly.
Water Consumption: Drink only boiled water or bottled beverages from reliable sources. Avoid drinks with ice of unknown origin.
Vulnerable Populations: Pregnant women, infants, young children, the elderly, and immunocompromised individuals should avoid raw or undercooked foods, including shellfish and salads containing uncooked ingredients.
3. Maintain Good Environmental Hygiene
Ventilation: Ensure good indoor air circulation.
Cleaning and Disinfection: Immediately clean and disinfect areas contaminated by vomitus or fecal matter using appropriate disinfectants. Keep others away from the affected area during cleaning.
Sanitary Facilities: Regularly clean and disinfect toilets and ensure proper functioning of drainage systems.
Handling Contaminated Materials: Soak soiled linens and clothing in diluted household bleach before washing them as usual.
Recent Norovirus Outbreak in Hong Kong
In February 2025, the CHP investigated three food poisoning clusters involving 11 individuals who developed symptoms after dining at a restaurant in Tsim Sha Tsui. The affected individuals experienced abdominal pain, diarrhea, nausea, and vomiting within 16 to 61 hours after consuming raw oysters at the establishment. While six sought medical attention, none required hospitalization. Preliminary investigations suggested that norovirus was the causative agent. In response, the Centre for Food Safety (CFS) instructed the restaurant to suspend serving the implicated food items and to conduct thorough cleaning and disinfection of the premises. Staff received additional health education on food safety and environmental hygiene. This incident highlights the critical need for strict adherence to food safety practices, both by food establishments and consumers.
Conclusion
Norovirus poses a significant public health challenge in Hong Kong, especially during the winter season. Preventing its spread requires a concerted effort from individuals, food handlers, and public health authorities. By maintaining rigorous personal, food, and environmental hygiene practices, the risk of norovirus infection can be substantially reduced. Staying informed and vigilant is essential to safeguarding public health.
References
Centre for Health Protection. (2023). Norovirus Infection. Retrieved from https://www.chp.gov.hk/en/healthtopics/content/24/33.html
Government of Hong Kong Special Administrative Region - Press Release (February 17, 2025). CHP investigates three food poisoning clusters. Retrieved from https://www.info.gov.hk/gia/general/202502/17/P2025021700533.htm?fontSize=1
This article is written with the help of AI.
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