********************************

During cold spell, nothing is cosier than enjoying hotpot with one's friends or family. However, people must remember to take all precautionary measures and should not let unhygienic food spoil the fun of hotpot, reminded a spokesman for the Food and Environmental Hygiene Department (FEHD) today (December 8).

"As there are a variety of food items available for hotpot, we should be aware of the risks of individual food when cooking. We should particularly pay attention to high-risk food, such as seafood. We should clean and cook it thoroughly before eating," the spokesman said.

"Seafood may be contaminated with various kinds of pathogens. As for oysters, Norwalk-like virus, Vibrio parahaemolyticus and hepatitis A virus, etc, can be found. Therefore, if they are not treated properly and pathogens are not thoroughly destroyed, we may suffer from food poisoning," he warned.

"When taking hotpot, people are also advised to avoid dipping cooked food into raw eggs, as Salmonella bacteria may be found inside the eggs. Vulnerable groups like the young and the elderly, are urged not to consume raw eggs.

"We should always remember that the utensils for handling raw and cooked food should be separated. After handling raw food, utensils such as chopsticks, chopping boards, choppers or containers, should not be used on cooked food as they may be contaminated with pathogens. They must be properly cleaned or disinfected to avoid bacterial multiplication on the cooked food which causes food poisoning."

Meanwhile, the FEHD spokesman outlined a number of precautions for reference by the public when taking hotpot: -

Fresh raw food

--------------

* Buy hotpot food from reputable suppliers or food premises; make sure

they are fresh, and in the case of shellfish, check if the shells

are intact; and

* For prepacked food, check its label to ensure that it is still fresh.

Cook food thoroughly

--------------------

* Cook food thoroughly before consumption. Shellfish, such as oyster

should be cooked in boiling water for not less than five minutes;

* Water in the pot must be boiled. Dip food into boiling water only,

especially after topping up with unboiled water; and

* Avoid dipping cooked food into raw eggs.

Separate raw and cooked food

----------------------------

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

food separately; and

* Avoid placing too many dishes of food on the table at one time to

prevent cross contamination.

Keep food, utensils, equipment and hands clean

----------------------------------------------

* Wash all food such as meat, vegetables and shellfish thoroughly.

Remove internal organs from the shellfish;

* Utensils should be washed and sterilized before use; and

* Wash hands thoroughly before food preparation.

Store food under appropriate temperatures

-----------------------------------------

* Store hotpot food in refrigerator at four degrees Celsius or below

and take it out only for cooking;

* Food that can easily deteriorate such as shellfish and meat should

be placed on ice (at four degrees Celsius or below); and

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

The spokesman also reminded the public, especially children, to be particularly careful when enjoying hotpot to avoid possible accidents.

End/Sunday, December 8, 2002

NNNN