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The Centre for Food Safety (CFS) today (December 17) released the test results of a seasonal food surveillance project for "poon choi" which is popular at festive gatherings.
A CFS spokesman said the centre recently collected 15 samples of "poon choi" from food factories, restaurants and cooked food stalls for microbiological tests, including those for pathogens Bacillus cereus, Clostridium perfringens, Salmonella, Staphylococcus aureus and Vibrio parahaemolyticus. All the "poon choi" samples passed the tests.
Despite the satisfactory results, the spokesman reminded traders to avoid preparing food in excessive amounts or too far in advance.
"All food ingredients should be thoroughly cooked. Food should be covered properly with raw and cooked foods stored separately. 'Poon choi' should be properly stored at above 60 degrees Celsius, or at or below 4 degrees Celsius and delivered to destinations as soon as possible," he said.
The spokesman also advised consumers to take the following safety tips:
* Order "poon choi" from licensed and reliable suppliers;
* Consume as soon as possible. Do not keep the food under room temperature for more than two hours;
* Reheat thoroughly before consumption; and
* Stop consumption immediately if the food tastes or smells abnormal.
"The public should also maintain a balanced diet, and avoid eating too much food with high levels of fat or cholesterol and sugar," the spokesman said.
Ends/Thursday, December 17, 2009
Issued at HKT 16:36
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