Cholera risk in Hong Kong

Cholera Prevention Guide for Hong Kong Cholera is an acute diarrhoeal infection caused by the bacterium Vibrio cholerae, typically spread through contaminated water and food. Symptoms include severe watery diarrhoea, vomiting, and dehydration, which can become life-threatening without treatment. Hong Kong's risk score of 63/100 reflects its dense population, reliance on imported food, busy harbour activity, and subtropical climate that supports bacterial growth. Local risk factors include the high volume of seafood consumption, particularly raw or undercooked shellfish from local waters, street food culture with variable hygiene standards, close living conditions in densely packed districts, occasional sewage overflow during typhoons, and reliance on food imports from regions with active cholera outbreaks. Five actionable prevention steps: One, always drink safe water. Stick to boiled or commercially bottled water. Avoid ice from unknown sources, especially at street vendors and dai pai dongs. Two, practise rigorous food hygiene. Cook seafood thoroughly, particularly shellfish like oysters and clams. Avoid raw or undercooked shellfish entirely. Wash fruits and vegetables with clean water before eating. Three, wash hands frequently with soap and clean water. Do this before eating, after using the toilet, and after handling raw food. Carry alcohol-based hand sanitiser when soap is unavailable. Four, practise safe food handling at home. Keep raw and cooked foods separate. Use different cutting boards and utensils. Refrigerate leftovers promptly and reheat thoroughly before eating. Five, stay informed and seek care early. Monitor the Centre for Health Protection website for outbreak alerts. If you develop sudden severe diarrhoea, seek medical attention immediately. Dehydration from cholera can be fatal within hours if untreated. Hong Kong's healthcare system provides effective treatment quickly. Prevention remains your strongest protection.