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The Centre for Food Safety (CFS) today (September 26) announced the test results of targeted food surveillance on microbiological quality of Chinese cold dishes. Among the 200 samples collected, one sample was found unsatisfactory. The overall satisfactory rate was 99.5 per cent.
"The CFS collected different types of Chinese cold dishes in July and August this year from various restaurants, food factories, supermarkets, siu-mei and lo-mei shops and convenience stores for testing pathogens. The tests covered Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. A sample of drunken chicken was found to contain Salmonella," a CFS spokesman said.
"Consuming food with an excessive amount of Salmonella may cause gastrointestinal upsets such as vomiting, abdominal pain and diarrhoea," he said.
Regarding the unsatisfactory sample, the CFS has taken follow-up action including asking the restaurant concerned to stop selling and dispose of the affected food items and issuing a warning letter. A follow-up sample was subsequently taken for testing and the result was 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 often not reheated before consumption. These factors might affect the hygienic quality of the dishes, the spokesman said.
He advised the food trade 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.
He also reminded food handlers to follow good personal hygiene practices, 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, he noted.
For more information about the safe preparation of Chinese cold dishes, the trade can browse the following guidelines prepared by the 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 4 degrees Celsius," the spokesman added.
Ends/Wednesday, September 26, 2012
Issued at HKT 14:31
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