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Autumn, a synonym for clear skies and bracing weather, is also the season for fresh water hairy crabs.

The Food and Environmental Hygiene Department has appealed to consumers to pay particular attention to food safety when eating hairy crabs.

"People should buy hairy crabs only from reputable shops or restaurants," the department said.

"They should also avoid eating too many hairy crabs, particularly the cholesterol-rich roe and sperm. In particular, patients with chronic illnesses should eat hairy crabs in moderation."

Here are some safety tips for consumers:

Buying hairy crabs

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* Buy live hairy crabs with intact, shiny shells without foul smell.

* Hairy crabs for sale should be kept in the refrigerator.

Storing

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* Wrap the crabs properly and store separately from other foods in the refrigerator to avoid cross-contamination.

* Clean the refrigerator thoroughly after storing hairy crabs.

* Consume as soon as possible after purchase.

Washing and cooking

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* Brush and wash the shells and claws with water before cooking.

* Cook thoroughly before eating as the crabs may contain parasites.

Eating

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* Dead crabs are highly perishable and should not be consumed.

* Avoid eating raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria that may be present.

* Wash hands with soap and water before meals.

* Completely remove the intestines before eating.

End/Saturday, September 27, 2003

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