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The Centre for Health Protection (CHP) of the Department of Health is investigating three cases of food poisoning.
Nine men and seven women, aged between 23 and 80, were affected. They developed diarrhoea, abdominal pain, nausea and vomiting about 22 to 56 hours after consuming seafood at a seafood restaurant in Lei Yue Mun on February 2 or 3.
They consulted general practitioners or sought treatment at the Accident and Emergency Department of Pamela Youde Nethersole Eastern Hospital or United Christian Hospital. None of them was admitted to hospital.
Further investigation is in progress.
CHP reminded people to pay attention to personal hygiene and take measures to prevent food-borne infection.
Members of the catering trade are reminded to:
* Obtain food ingredients from reliable sources;
* Clean and cook food thoroughly before serving, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Keep raw and cooked foods separately to reduce the risk of cross-contamination;
* Cold dishes should be kept at 4℃ or below and hot-served foods, at 60℃ 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/Wednesday, February 6, 2008
Issued at HKT 17:12
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