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The public is urged to be extra cautious with food this summer, as the exceptionally persistent hot climate is particularly conducive to the spread of food-borne diseases, notably cholera, dysentery, typhoid and food poisoning.

A spokesman for the Food and Environmental Hygiene Department said cholera was an infectious disease caused by the bacteria, Vibrio cholerae. "Its incubation period ranges from a few hours to five days. In clinical cases, symptoms can include acute severe diarrhoea and vomiting. The profuse expulsion of water can cause rapid dehydration in the patient," he said.

"If treatment is delayed or inadequate, cholera can even prove fatal. Cholera is transmitted through food or water soiled by patients or asympromatic carriers," he added.

"As Vibrio cholerae pathogens can survive in polluted water, raw or improperly cooked seafood like shrimps, crabs, oysters and cockles, and also cold dishes such as sashimi, vegetable salads and fruits are considered high-risk foods. If these foods are contaminated and not subject to thorough cooking, consuming them can result in a cholera outbreak."

The Department has the following guidelines for choosing and handling food as well as dinning out:

Choosing food

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* Do not patronise unlicensed food premises or illegal hawkers;

* Choose only fresh foods.

Handling food at home

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* Clean food thoroughly with potable water;

* Cook food thoroughly;

* Handle and store raw and cooked food separately to avoid

cross-contamination;

* Cook only the amount of food needed. If there are leftovers,

they must be kept in the refrigerator below 4 degrees

Celsius. Before eating them, reheat thoroughly. Discard any

food if spoilage is suspected;

* Wash hands thoroughly with soap and water before handling

food and eating;

* Keep kitchen clean.

Dining out

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* Go to reputable restaurants which adopt good hygienic

practice;

* Avoid eating raw seafood;

* When taking a buffet meal, be careful in choosing cold dishes,

including sashimi and raw oysters;

* Be aware that salt, vinegar, wine and wasabi do not kill

bacteria;

* Drink only boiled water.

End/Tuesday, July 15, 2003

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