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The Centre for Health Protection (CHP) of the Department of Health is investigating today (September 25) two reports of suspected food poisoning involving 10 people who felt sick after having dinner buffet in a hotel in Tsim Sha Tsui.
The first case involved two men and a woman aged from 21 to 60 who developed abdominal pain, diarrhea, nausea, vomiting and fever about 11 to 17 hours after taking the meal in a restaurant of the hotel on September 22. All three sought medical treatment from the Accident and Emergency Department (AED) of North District Hospital. None required hospitalisation.
In the second case, four men and three women aged from 10 to 74 developed similar symptoms about 8 to 22 hours after taking dinner in the same hotel on the same day. Two of them consulted private doctors. Three attended AED of public hospitals. Of them two were admitted to Caritus Medical Centre and the other one in Kwong Wah Hospital. All were in stable condition.
Initial investigations showed that bacteria could be the likely cause for the outbreak. Further investigation is in progress.
CHP reminded members of the public, especially food handlers, to observe good personal and environmental hygiene to prevent food-borne diseases.
Members of the public are advised to take the following measures:
* Patronise licensed food premises with good reputation;
* Do not consume food that has been discoloured or tastes abnormal;
* The elderly, children and people with low immunity should avoid consuming raw and cold foods and high-risk items such as oysters, sashimi, sushi and salads;
* Wash hands thoroughly before getting food and eating them; and
* Use separate utensils such as tongs and plates provided by the food premises to handle raw and cooked foods to avoid cross-contamination.
Members of the trade are reminded to:
* Obtain raw materials from reputable and approved sources;
* Clean and cook food thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Do not prepare too much food or start preparation too early;
* Keep raw and cooked foods separately to reduce the risk of cross-contamination;
* Cold dishes should be kept at 4oC or below and hot-served foods, at 60oC or above over warming devices;
* Food should not be left at room temperature for more than two hours; and
* Observe good personal and environmental hygiene.
Ends/Monday, September 25, 2006
Issued at HKT 19:30
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