Hong Kong people like delicious food and sashimi is probably one of the most popular foods in recent years. Due to a high market demand, sashimi is available not only in Japanese restaurants, but also in restaurants providing South-East Asian foods. Sashimi is eaten raw and improper preparation and excessive intake can lead to food poisoning. As sashimi is a high risk food, the Food and Environmental Hygiene Department (FEHD) has stringent licensing requirements for food premises preparing and selling sashimi in Hong Kong.
Marine shrimps are commonly used in shrimp sashimi. Their shells are easily contaminated by pathogens, like Vibrio parahaemolyticus and Vibrio cholera. The link above explains why the risk of eating raw shrimp is high. In order to reduce the risk, the public should pay extra attention on the tips in the link.
FoodWorld 