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With the Christmas and New Year holidays approaching, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 1) reminded people to pay attention to food safety and hygiene to prevent food-related illness during the festive season.
A spokesman for the CFS said, "In recent years, eating raw oysters has become more popular. In addition, many people often order food delivery services for parties and gatherings at offices and homes during festivities and long holidays. Members of the public should pay special attention to key food safety measures when ordering and handling large amounts of food to reduce the risk of food-borne illness.
"As oysters feed by filtering a large volume of seawater, pathogens (such as norovirus and Vibrio parahaemolyticus), chemical contaminants or natural toxins can accumulate in them if they are grown in or harvested from contaminated water. As there is no effective measure that can completely eliminate the risk of norovirus in raw oysters, consumers should pay particular attention to the associated food safety risk when making food choices. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating raw oysters," he said.
Special attention should be applied to the following key measures when buying and consuming raw oysters:
* Do not eat oysters raw if they are intended for consumption only after cooking;
* Buy raw oysters from reliable and licensed premises;
* Check with the shop whether the oysters are accompanied by health certificates issued by competent authorities from their places of origin stating that the oysters are suitable for consumption in the uncooked state, before placing your order; and
* Keep raw oysters at four degrees Celsius or below during transportation and storage.
With regard to arranging food delivery services, the following food safety tips should be observed:
* Choose reliable and licensed food suppliers, and make sure that the supplier possesses the capability or experience to handle mass food production;
* Order cooked food as far as possible. For high-risk foods such as sashimi and sushi, check with the supplier in advance on their transportation and any important procedures. Cold dishes should be kept at four degrees Celsius or below during transportation while hot-served foods above 60 degrees Celsius;
* Wash hands thoroughly before handling food or eating;
* Consume the food immediately upon delivery. Keep cold dishes at four degrees Celsius or below and hot-served foods above 60 degrees Celsius;
* Separate utensils should be used for distribution of raw foods and cooked foods; and
* Do not leave cooked food at room temperature for more than two hours and refrigerate leftovers promptly at four degrees Celsius or below. Discard any food kept at ambient temperature for more than four hours.
The spokesman added that members of the public should maintain a balanced diet by avoiding foods that are high in fat, sugar or salt when enjoying themselves in the festive season and during long holidays.
Please visit the CFS website (www.cfs.gov.hk) for more food safety tips.
Ends/Monday, December 1, 2014
Issued at HKT 17:10
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