All but the most expensive live seafood should be avoided as the cholera bacteria continues to claim more victims each day, health officials say. The warning followed an emergency meeting of the provisional Regional Council and comes on the heels of another two confirmed victims in the latest cholera outbreak, bringing the total to 17. 'When we have cases of cholera popping up daily we should only eat cooked seafood until this episode is over,' said Dr Pang Hok-tuen, chairman of the council's environmental hygiene committee. 'Safety depends on how much you want to spend. Hygiene is a matter of economics.' The latest victims include a 24-year-old woman from Kwun Tong who contracted cholera after travelling to Thailand - the second such case from that country. Travellers would be warned after four cases arose from China and Thailand. The second victim was a 46-year-old man from Shau Kei Wan who contracted cholera locally, though not from the Causeway Bay seafood restaurant, Tao Heung, where four people are believed to have contracted the bacteria. Both patients are in satisfactory condition at Princess Margaret Hospital. More than 100 food premises have been prosecuted every month for poor hygiene. A fish stall at Ngau Tau Kok market will be prosecuted for keeping live fish in water containing excessive E.coli bacteria.