Scientists warn that a popular HK dish could have a painful aftertaste
One quarter of popular freshwater fish that Hongkongers consume carry a type of bacteria that can cause severe diarrhoea for three months, a University of Hong Kong study has found.
The bacteria, known as Laribacter hongkongensis, which the university team identified in 2001, can be killed if the fish is cooked properly.
It is the first time the bacteria has been linked to community-acquired gastroenteritis with symptoms including diarrhoea and abdominal pain. The team also identified freshwater fish as a 'reservoir' for Laribacter hongkongensis.
Microbiologist Yuen Kwok-yung said the team, which also tested patients showing symptoms of gastroenteritis, found one person had diarrhoea for 90 days and another had suffered it 30 times a day.
The researchers took random fresh-fish samples from different markets in Hong Kong from 2002 to last year. The study also involved tests on 3,788 patients with symptoms of gastroenteritis.