The Centre for Health Protection (CHP) in Hong Kong is currently investigating an imported instance of Shiga toxin-producing Escherichia coli (STEC) infection, prompting officials to reinforce the critical need for meticulous personal, food, and environmental hygiene practices among the public to mitigate intestinal illnesses. The affected individual is a 14-year-old boy who recently returned from an overseas school trip.
The case involves a male teenager with no preexisting health conditions who experienced initial symptoms—specifically diarrhea and abdominal discomfort—on November 16. He sought medical consultation from a private physician two days later, on November 18, and was not hospitalized. Laboratory analysis of a stool sample subsequently confirmed the presence of STEC. The boy has since fully recovered.
Epidemiological investigations indicate the teenager participated in a school excursion to Bali, Indonesia, between November 10 and November 15. This period aligns directly with the typical incubation window for STEC infection. Authorities confirmed that none of the 33 accompanying students or teachers, nor the patient’s home contacts, have reported symptoms. The CHP is actively monitoring the health status of these close contacts and continuing its detailed investigation into the source of the infection.
STEC infections, a class of bacterial illness, are infrequently reported in Hong Kong. Surveillance data collected by the CHP reveals that the region typically records between one and six cases annually from 2020 to 2024. Including this latest instance, three STEC infections have been logged in 2025 thus far. Officials stress that there is no evidence suggesting an upward trend or unusual clustering of cases currently.
Understanding STEC Transmission and Prevention
STEC infection is primarily contracted through the ingestion of food or water contaminated with the bacteria. Common culprits include raw or undercooked meats, unpasteurized dairy products, and fresh fruits and vegetables that have been insufficiently washed. Additionally, person-to-person transmission can occur via the faecal-oral route—highlighting the importance of hand hygiene—as can exposure to contaminated recreational or drinking water sources.
To effectively guard against STEC and other acute gastrointestinal infections, the CHP advises the public to adhere strictly to several key hygienic practices:
- Hand Hygiene: Wash hands thoroughly and frequently, especially before preparing meals, eating, and after using the restroom.
- Food Safety: Ensure all food is cooked to proper internal temperatures, particularly meat.
- Produce Preparation: Rinse all raw fruits and vegetables extensively under running water before consumption.
- Dairy Caution: Avoid consuming unpasteurized milk and dairy products.
- Water Safety: Confirm drinking water sources are safe, especially when traveling.
This investigation reinforces that while STEC cases are rare, vigilance—especially concerning food and water intake during international travel—remains crucial for public health protection. The CHP will continue to track the health of all individuals potentially exposed during the school trip.