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The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (October 17) announced that test results on 110 samples of hairy crabs recently collected at import and retail levels for chemical and microbiological tests in a seasonal food surveillance project 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 and the CFS will remain vigilant and continue its surveillance on hairy crabs available in the market to ensure food safety and protect public health," a CFS spokesman said. He also advised people to observe the "Five Keys to Food Safety" in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses.
The "Five Keys to Food Safety" for consumers are:¡@
Choose
* Buy hairy 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, particularly the cholesterol-rich roe. Patients with chronic illnesses should eat crabs in moderation," the spokesman added.
Traders should source hairy crabs from reliable suppliers, and be aware that hairy crabs imported from the Mainland bear health certificates issued by relevant health authorities. Moreover, hairy crabs for sale must be kept in a refrigerator. The FEHD has also issued guidelines to vendors selling hairy crabs.
"According to the 'Public Health and Municipal Services Ordinance', it is an offence to sell hairy crabs that are spoiled or unfit for human consumption. Also, the 'Food Business Regulations' provide that it is illegal for vendors to cook or steam hairy crabs for customers or provide tables/chairs for customers to consume hairy crabs inside the premises without holding a valid licence for food business," the spokesman added.
Ends/Thursday, October 17, 2013
Issued at HKT 19:10
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