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The Centre for Food Safety (CFS) today (September 27) announced the test results of a targeted surveillance project aimed at assessing the microbiological quality of Chinese cold dishes. Among the 200 samples collected, two samples were found unsatisfactory. The overall satisfactory rate was 99 per cent.
"The CFS collected different types of Chinese cold dishes in July and August this year from various food premises, food factories, supermarkets and convenient stores to test for pathogens. The tests covered Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. A sample of sliced boiled pork with jellyfish was found to contain Salmonella while a sample of vegetarian goose was detected with Staphylococcus aureus at a level of 100,000 per gram," a CFS spokesman said.
"Intake of food with excessive amount of Staphylococcus aureus or Salmonella may cause gastrointestinal upsets such as vomiting, abdominal pain and diarrhoea," he said.
Regarding those two unsatisfactory samples, the CFS has taken follow-up action including asking the vendors concerned to stop selling and dispose of the affected food items, issuing warning letters and reminding the persons responsible of proper hygiene practice during food handling. Follow-up samples were subsequently taken by CFS for testing and the results were satisfactory.
"Manual handling is usually involved in the preparation of Chinese cold dishes, which may be prepared in advance and stored for a period of time before serving. Moreover, the dishes are usually not reheated before consumption. These factors might affect the hygienic quality of cold dishes," the spokesman said.
He reminded the food trade to observe good hygiene in the preparation of Chinese cold dishes. To ensure food safety, the trade was advised to estimate the demand of various dishes prudently and draw up a work schedule in advance to avoid preparing food in excess or too early. They should purchase food ingredients from reliable suppliers; keep ready-to-eat dishes in covered containers and away from raw food; and use separate utensils to handle raw food and cooked food or ready-to-eat food.
The spokesman also reminded food handlers to follow good personal hygiene practice, including washing hands thoroughly with running water and soap for 20 seconds before and after handling foods, during food preparation and after going to the toilet; wearing clean and light-coloured outer clothing or protective overalls; refraining from smoking and eating during preparation; and covering open wounds with bright-coloured waterproof bandages or gloves. When suffering or suspected to be suffering from an infectious disease or presenting with symptoms of flu, diarrhoea, vomiting, fever, sore throat and abdominal pain, they should refrain from handling food.
For more information about the safe preparation of Chinese cold dishes, the trade can browse the following guidelines prepared by CFS: www.cfs.gov.hk/english/food_leg/files/Colddishes_E.pdf.
"Consumers are urged to patronise hygienic and reliable licensed food premises. They should consume purchased cold dishes as soon as possible or store the dishes in a refrigerator at or below four degrees Celsius," the spokesman said.
Ends/Tuesday, September 27, 2011
Issued at HKT 14:31
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