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Government departments are taking proactive measures in the prevention of cholera in Hong Kong and call on all sectors in the community to join hands in maintaining good personal, food and environmental hygiene.

This is said by the Chairman of the Inter-departmental Co-ordinating Committee (ICC) on the Control of Cholera, Dr Thomas Tsang of the Department of Health (DH), after the ICC meeting today (July 18).

The meeting was attended by representatives from DH; Health, Welfare and Food Bureau; Food and Environmental Hygiene Department; Housing Department; Marine Department; Environmental Protection Department and Information Services Department.

"Professionals from the departments assessed the latest cholera situation and agreed on the need to step up preventive action in the coming months," Dr Tsang said.

"While there have been three local cholera cases thus far this year, more cases are expected during the hot season if people are careless about personal and food hygiene.

"Raw or undercooked seafood is a most important factor, looking at our previous cases," Dr Tsang remarked.

The ICC is conducting new series of public educational campaigns to heighten public awareness on cholera and its prevention. Inspection of food premises is being be stepped up during the summer months. To prevent imported cholera, tour agencies will be approached to advocate health measures for a safe trip.

To prevent cholera, members of the public are reminded to maintain good hygiene at all times. They should:

* Clean and cook seafood thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;

* Wash hands before eating and after going to toilet;

* Handle raw and cooked food with separate utensils to prevent cross contamination;

* Keep raw and cooked food separately;

* Store food in refrigerator (at 4 degrees celcius or below) and adequately reheat leftover food before consumption; and

* Keep the environment clean.

End/Friday, July 18, 2003

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