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The Centre for Food Safety (CFS) today (October 29) announced that the test results of 102 samples (90 hairy crabs and 12 female mud crabs) recently collected at import, wholesale and retail levels for chemical and microbiological tests in a seasonal food surveillance project on hairy crabs and female mud crabs were all satisfactory.
The chemical tests included veterinary drug residues (including chloramphenicol, sulphonamides, tetracycline, nitrofurans and malachite green), metallic contamination (such as mercury, lead and arsenic), synthetic hormones, colouring matters (such as Sudan dyes) and oxalic acid, while the microbiological tests covered parasites and pathogens (including Vibrio parahaemolyticus, Vibrio cholerae and Salmonella).
"Despite the satisfactory results, people should be careful when purchasing and savouring this seasonal delicacy", a CFS spokesman said. He also advised people to observe the "Five Keys to Food Safety" in purchasing, storing, preparing and cooking hairy crabs or female mud crabs to prevent food-borne illnesses.
The "Five Keys to Food Safety" for consumers are:¡@
Choose
* Buy hairy crabs and female mud crabs from reliable and hygienic shops or restaurants; and
* Buy crabs with intact, shiny shells without a foul smell.
Keep clean
* Brush and wash the crab shells and claws before cooking; and
* Wash hands with soapy water before consumption.
Separate raw and cooked food
* Put the crabs in a container with cover and store them separately from other foods in the refrigerator to avoid cross-contamination.
Cook thoroughly
* Cook thoroughly and remove internal organs completely before consumption; and
* Avoid eating raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present.
Safe temperature
* Cooked crabs should be consumed as soon as possible and never keep them in room temperature for more than two hours.
"People should maintain a balanced diet and avoid eating too many hairy crabs and female mud crabs, particularly the cholesterol-rich roe. Patients with chronic illnesses should eat crabs in moderation," the spokesman added.
Traders should source hairy crabs and female mud crabs from reliable suppliers, and be aware that hairy crabs imported from the Mainland bear health certificates issued by relevant health authority. Moreover, hairy crabs for sale must be kept in refrigerator. The Food and Environmental Hygiene Department has also issued guidelines to vendors selling hairy crabs.
The spokesman added, "According to the 'Public Health and Municipal Services Ordinance', it is an offense to sell hairy crabs that are spoiled or unfit for human consumption. Also, the 'Food Business Regulation' provides that it is illegal for vendors to cook or steam hairy crabs for their customers at the premises and/or provide tables and chairs for customers' consumption inside the premises which do not hold a valid food business licence.
"At the same time, trade operators should be aware that the 'Dutiable Commodities (Liquor) Regulations' provide that without the authority of a liquor licence or a temporary liquor licence, it is illegal to sell liquor for consumption on the premises or display a sign that suggests the premises are licensed for the sale or supply of liquor for consumption on the premises," said the spokesman.
Ends/Monday, October 29, 2012
Issued at HKT 15:01
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