CHP investigates three suspected food poisoning clusters
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The first cluster comprises four men aged from 31 to 42 who developed abdominal pain, fever, vomiting and diarrhoea about 12 to 20 hours after a meal in a restaurant in Tsing Yi on the night of April 7.
The other cluster comprises one man and three women aged from 29 to 48 who developed similar symptoms about 17 to 40 hours after having takeaway bought from the same restaurant on April 11.
The third cluster comprises three men and three women aged from 28 to 43 who developed similar symptoms about 24 to 61 hours after having takeaway bought from the same restaurant on April 14.
All affected persons have been in a stable condition. Thirteen of them sought medical advice and one required hospitalisation.
"We have alerted the Food and Environmental Hygiene Department to the incident and investigations are ongoing," a spokesman for the CHP said.
To prevent food-borne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out:
•Avoid eating raw seafood;
•Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
•Ensure food is thoroughly cooked before eating during a hot pot or barbecue meal;
•Handle raw and cooked foods carefully and separate them completely during the cooking process;
•Use two sets of chopsticks and eating utensils to handle raw and cooked food;
•Patronise only reliable and licensed restaurants;
•Do not patronise illegal food hawkers;
•Drink boiled water;
•Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and
•Always wash hands before eating and after going to the toilet.
Ends/Tuesday, April 18, 2017
Issued at HKT 20:01
Issued at HKT 20:01
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