Congee is a favorite dish in Hong Kong, especially fresh fish congee. Freshwater fish is a key ingredient—rich in nutrients and contains high protein and Omega-3 fatty acids, which benefit cardiovascular health. But recently, there has been an outbreak of invasive Group B Streptococcus in Hong Kong, with about half of the cases linked to people not taking proper precautions when handling food. Some have even contracted Group B Streptococcus from consuming undercooked freshwater fish.
Doctors warn that the current outbreak of the ST283 strain is highly pathogenic, affecting not only pregnant women, newborns, the chronically ill, and the elderly but also young, healthy people. If appropriate treatment is not administered, illness may lead to sepsis or meningitis. According to the literature, the risk of death from Invasive Group B Streptococcus infection ranges from 6.5% to 11%. According to the Centre for Health Protection, from September 13 to September 16 of this year, there have been 40 reported infections in Hong Kong, with various symptoms, and unfortunately, two people have died.
- When purchasing fish at the market, avoid touching the fish directly; if you have touched any undercooked seafood, quickly wash your hands with soap and water.
- Always wear gloves when handling seafood to avoid direct contact with raw seafood or contaminated water, and thoroughly clean your hands afterward.
- Do not consume freshwater fish sashimi or any undercooked freshwater seafood.
- When eating hot pot or porridge containing seafood, ensure that it is thoroughly cooked; the center or thickest part of the food should be cooked at least 75 degrees Celsius for at least 15 seconds.
- If you have cuts on your hands, avoid direct contact with seafood; if you get injured while handling seafood, clean the wound immediately and cover it with a waterproof dressing.
- If you notice any signs of infection in a wound, seek medical attention immediately.
