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The Centre for Health Protection (CHP) of the Department of Health is today (January 18) investigating a confirmed case of listeriosis involving a 79-year-old woman, and hence reminded the public to maintain good personal, food and environmental hygiene.
The patient, with underlying illnesses, had been staying at a private hospital since September 12 last year for management of her underlying illness. She developed fever and decreased general condition since January 1 and is currently in stable condition.
Her blood culture yielded Listeria monocytogenes upon laboratory testing by the hospital.
The CHP's epidemiological investigations revealed that, during the incubation period, in late December, the patient had consumed high-risk foods including sandwiches with smoked salmon provided by the kitchen of the private hospital.
A smoked salmon sample and environmental swabs collected from the kitchen of the private hospital tested negative for Listeria monocytogenes by the CHP.
The case has been referred to the Centre for Food Safety of the Food and Environmental Hygiene Department for follow-up.
"No other epidemiologically linked cases are identified so far. Investigations are ongoing," the spokesman said.
"Listeria monocytogenes is ubiquitous in the environment and may be found in some raw foods, such as unpasteurised milk, raw vegetables and uncooked meats, as well as processed foods, such as smoked seafood, soft cheese and deli meat. The bacteria are able to grow slowly at refrigerated temperature as low as 0 degrees Celsius, but can be killed by cooking. Pregnant women, newborns, infants, the elderly and persons with chronic diseases or weakened immunity are at higher risk of being infected," the spokesman explained.
To prevent listeriosis, the public should maintain good personal, food and environmental hygiene:
1. Personal hygiene
* Wash hands properly with liquid soap and water before and after food preparation, before eating, and after going to the toilet or changing diapers;
2. Food hygiene: Choose safe food and store, handle and cook it properly
* High-risk individuals should avoid high-risk foods, including refrigerated ready-to-eat foods, such as smoked seafood, soft cheese, ready-cooked and cold chicken, deli meats, pates, and prepared and stored salads;
* Check whether the food package is intact and the expiry date is not due before purchase and consumption;
* Keep perishable foods, such as meat, milk and egg products, in a refrigerator at 4 degrees C or below;
* Put ready-to-eat foods at upper compartments and raw foods at lower compartments of a refrigerator to avoid cross-contamination; and
* Cook food thoroughly and consume as soon as it is done;
3. Environmental hygiene
* Keep the kitchen and cooking utensils clean; and
* Dispose of rubbish properly.
Members of the public may visit the CHP's listeriosis page (www.chp.gov.hk/en/content/9/24/14450.html) for more information.
Ends/Monday, January 18, 2016
Issued at HKT 20:10
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