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The Department of Health (DH) today (Saturday) advised members of the public to thoroughly clean and cook bivalves - particularly a type of cockle called blood clams - before consumption to prevent contracting foodborne diseases.

A spokesman for DH said that there were seven cholera cases in February last (1998) year in which all patients had a history of consuming blood clams.

"It is a Chaozhou tradition to eat blood clams during Chinese New Year and some persons eat blood clams which are half-cooked or nearly raw.

The spokesman warned that eating half-cooked or raw blood clams greatly increased the chances of contracting foodborne diseases.

To prevent contracting foodborne diseases such as cholera and Hepatitis A which might be spread by cockles, the public should observe the following guidelines:

Purchase

* Buy only those cockles which are fresh, with intact shell and free from abnormal odour;

* Do not buy cockles from illegal hawkers or source in doubt.

Preparation

* Scrub, rinse and immerse the cockles in clean water for some time to allow self-depuration. Change water regularly;

* Use separate utensils and equipment for storing raw and cooked food to prevent cross contamination.

Cooking

* Cook thoroughly before consumption;

* Make sure the shells are fully opened and the flesh inside is completely cooked.

To obtain more information on food hygiene, members of the public can call DH's 24-hour Telephone Hotline (2380 2580).

End/Saturday, February 13, 1999

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