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The Food and Environmental Hygiene Department (FEHD) released today (July 27) results of a microbiological risk assessment on siu-mei and lo-mei.

The assessment examined a total of 596 siu-mei and lo-mei samples collected last year. All samples were assessed for the hygienic quality and presence of specific pathogens.

As far as hygienic quality is concerned, 13 (2.2 per cent) out of the 596 samples were found exceeding the prescribed total bacterial count or E.coli count laid down in the FEHD Microbiological Guidelines for Ready-to-eat Foods.

As for pathogens, five samples were found to contain unacceptable levels. Among which, Salmonella species were detected in two siu-mei and one lo-mei samples, and Staphylococcus aureus were detected in one siu-mei and one lo-mei samples.

Announcing the results of the microbiological risk assessment, the department's Consultant (Community Medicine) (Risk Assessment and Communication), Dr Ho Yuk-yin, explained that improper handling procedures and sub-optimal storage conditions could be the main factors of the introduction and perpetuation of specific pathogens.

He said: "At present, the sale and manufacture of siu-mei and lo-mei products in Hong Kong are subject to licensing control to ensure that operators to maintain their premises in satisfactory and hygienic condition.

"Our health inspectors will conduct regular checks to monitor the compliance and observance of the licensing requirements and conditions.

"To further improve the situation, we will assist the trade to adopt appropriate food safety practices.

"Training programmes to promote the Hazard Analysis and Critical Control Point-based food safety plan, which is regarded as the key to successful microbiological risk management, will be introduced to siu-mei and lo-mei sellers," he added.

Apart from the above, Dr Ho pointed out that food handlers should observe principles of both personal and food hygiene to ensure the safety of their food products.

For example, they should

* buy raw ingredients and siu-mei/lo-mei from licensed and reputable suppliers;

* raw and cooked meats should be handled with separate utensils and be stored separately;

* observe good personal hygiene and keep equipment clean;

* cook siu-mei and lo-mei thoroughly and store/display them in an insect- and dust-proof showcase;

* deploy different staff to handle cash and food.

"To avoid cross contamination, it is important for food handlers not to store other foods, especially raw food such as seafood, in the showcase for siu-mei and lo-mei," he added.

For consumers, Dr Ho advised them to buy siu-mei and lo-mei from clean and well-maintained food premises where food handlers follow good personal hygiene practices and consume the siu-mei and lo-mei as soon as possible.

He also reminded them to store leftovers in refrigerators and reheat leftovers thoroughly before consumption.

Members of the public can obtain more information from the department's web site at www.fehd.gov.hk.

End/Friday, July 27, 2001

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