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The Centre for Health Protection (CHP) of the Department of Health today (October 14) provided an update on its investigation into a sheltered workshop whose attendees and staff developed gastroenteritis symptoms reported on October 10.
The CHP's investigations revealed that the outbreak is likely to be a suspected case of food poisoning and three additional clusters were identified.
For the cluster reported previously, eight additional affected persons (seven attendees and a female staff member) comprising six males and two females aged from 28 to 48, were identified today. They have developed diarrhoea, vomiting and fever since October 9. Six of them sought medical attention while two of them required hospitalisation. This brings the total number of persons affected in this cluster to 30 so far. Stool specimens of two previously reported cases of this cluster tested positive for Group D Salmonella by Pamela Youde Nethersole Eastern Hospital.
The second cluster involved 16 affected persons (15 attendees and a male staff member) comprising seven males and nine females aged from 22 to 66 of a sheltered workshop in Lam Tin. They have developed similar symptoms since October 8. Eleven of the affected persons sought medical attention and did not require hospitalisation.
The third cluster involved 14 affected persons (nine attendees, four male staff members and one female staff member) comprising ten males and four females aged from 27 to 57 of a sheltered workshop in Sha Tin. They have developed similar symptoms since October 8. All of them sought medical attention while two of them required hospitalisation.
The fourth cluster involved nine attendees comprising five males and four females aged from 23 to 55 of a sheltered workshop in Tin Shui Wai. They have developed similar symptoms since October 9. Seven of them sought medical attention and did not require hospitalisation.
Initial investigations revealed that all patients developed symptoms after having lunch provided by the same caterer on October 8. All of them are now in stable condition.
The CHP has alerted the Food and Environmental Hygiene Department to the incident and investigations are ongoing.
To prevent food-borne diseases, schools and institutions are advised to:
* Choose and monitor food suppliers carefully; and
* Hot foods should be kept at above 60 degrees Celsius while cold foods should be kept at four degrees Celsius or below.
The CHP would like to remind members of the public to maintain personal, food and environmental hygiene at all times. When dining out:
* Eat thoroughly cooked food;
* Proper handling, storage and thorough cooking of all food-stuff derived from animal sources, in particular meat, poultry, eggs and their products;
* Food handlers should immediately stop handling food if they develop gastrointestinal symptoms such as diarrhoea or vomiting;
* Do not leave cooked food at room temperature for more than two hours;
* Patronise only reliable and licensed restaurants;
* Do not patronise illegal food hawkers;
* Drink boiled water;
* Always wash hands before eating and after going to the toilet;
* Avoid eating raw seafood;
* Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
* Use two sets of chopsticks and eating utensils to handle raw and cooked food; and
* Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective.
Ends/Wednesday, October 14, 2015
Issued at HKT 20:20
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