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While cold spells always attract people to the warm fun of hot pot, one should take all necessary precautions against possible health hazards, a spokesman for the Food and Environmental Hygiene Department (FEHD) said today (November 14).

"Among the goodies available for hot pot, seafood is probably the most favourite. However, since seafood is a high-risk food item, people are advised to clean and cook it thoroughly before eating," the spokesman said.

"Only with proper handling are we able to destroy such pathogens as Hepatitis A virus, Vibrio parahaemolyticus (a food poisoning organism) and parasites possibly contained in seafood."

The FEHD spokesman noted that winter is the high season of Hepatitis A occurrences. "Raw seafood, particularly shellfish, is a known carrier of the Hepatitis A virus. Coupled with the fact that this virus is more active during winter, the danger of contracting the disease is higher if we consume shellfish that is not properly done." He said.

People are strongly advised to take the following precautions while enjoying hot pot:

Cook food thoroughly

* Add food to boiling water only, especially after topping up with unboiled water.

* Cook food thoroughly before consumption. Shellfish should be cooked in boiling water for not less than five minutes while meat should not be pink in colour when eaten.

* Avoid dipping cooked food into raw eggs, as pathogens inside the eggs may contaminate the cooked food.

Avoid cross contamination

* Use two sets of chopsticks and eating utensils to handle raw and cooked food separately.

* Avoid placing too many dishes of food on the table at one time to prevent cross contamination.

Keep food (throughout purchase, washing and preparation stages), utensils, equipment and hands clean

* Wash food such as shellfish, meat and vegetables thoroughly. Remove internal organs from the shellfish.

* Wash hands thoroughly before food preparation.

Store food under appropriate temperatures

* Store hot pot materials in a refrigerator at four degree Celsius or below and take it out for cooking only when necessary.

* Keep cooked food, served in hotpot buffet, at appropriate temperatures before serving:

-hot dishes should be kept in containers being constantly heated (at 63 degree Celsius or above)

-cold dishes should be kept in refrigerator or on ice (at four degree Celsius or below)

* Do not leave cooked food at room temperature for more than 2 hours.

End/Wednesday, November 14, 2001

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