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The Centre for Health Protection (CHP) of the Department of Health today (December 28) reminded members of the public and management of institutions to maintain strict personal and environmental hygiene to prevent gastroenteritis.
The appeal followed CHP's investigation into two gastroenteritis outbreaks affecting 54 residents and staff members of two elderly homes in Tuen Mun and Wong Tai Sin.
The first case, in Tuen Mun, involved 25 residents aged between 72 and 98 and four staff members aged between 52 and 59. They had developed symptoms of gastroenteritis, including diarrhoea and vomiting, since December 18.
Three of them were hospitalised and are currently in stable condition. The stool samples of three affected people were tested positive for norovirus.
The second case, in Wong Tai Sin, affected 16 female residents aged between 76 and 97, and nine female staff aged between 35 and 54. They had developed symptoms of gastroenteritis, including diarrhoea and vomiting, since December 21.
Two of them were hospitalised and are now in stable condition. The stool sample of one affected person was tested positive for norovirus.
Officers of the CHP have visited the institutions and provided health advice to staff concerning proper disinfection, disposal of vomitus and faecal matter, as well as personal and food hygiene.
The CHP will closely monitor the institutions and provide further health advice when necessary.
A CHP spokesman said norovirus infection could be transmitted via contaminated food or water, contact with vomitus or faeces or any objects contaminated by the virus.
"Proper disposal of vomitus and faecal matter and adequate disinfection of the environment are very important in preventing and controlling the spread of the disease," he said.
To prevent the spread of viral gastroenteritis, the public should take the following precautions:
* wash hands thoroughly before handling food and eating and after using the toilet or handling vomitus or faecal matter;
* wear gloves when disposing of vomitus or faeces; and wash hands afterwards;
* clean and disinfect contaminated areas or items promptly and thoroughly with household bleach diluted at a ratio of 1:50 (by adding one part of household bleach to 49 parts of water);
* maintain good indoor ventilation;
* make sure that food, particularly seafood and shellfish, is cooked thoroughly.
Ends/Monday, December 28, 2009
Issued at HKT 18:55
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