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Members of the public should be particularly cautious when eating in summer, as the hot and humid weather is conducive to the spread of food-borne diseases, including cholera.

A spokesman for the Food and Environmental Hygiene Department reminded the public today (July 16) that cholera was an infectious disease caused by the bacteria, Vibrio cholerae, and is transmitted through unclean food or water.

"Consuming food or water soiled by carriers can lead to cholera infection. Its incubation period ranges from a few hours to five days. Symptoms can include diarrhea and vomiting," the spokesman said.

"The rapid onset of severe watery diarrhea will cause dehydration. If treatment is delayed or inadequate, death may follow very shortly.

"As Vibrio cholerae can survive in sea water, cholera can be transmitted through seafood like shrimps, crabs, oysters and cockles. If raw or improperly cooked seafood is consumed, it may result in cholera."

To prevent cholera, the spokesman said people should observe proper hygiene practices to ensure that the food they eat is safe.

The following are guidelines suggested by the department in choosing food, food preparation, and on utensil cleanliness, personal and environmental hygiene, and eating in restaurants:

Choosing Food:

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* Do not patronise unlicensed food premises or illegal cooked food hawkers.

* When purchasing food, pay attention to the hygienic condition of the food premises and the food storage temperature.

* Choose only fresh shellfish with intact shells and no obtrusive smell.

Food Preparation:

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* Raw and cooked food should be stored separately. Cooked food should be placed in the upper shelf of a refrigerator.

* Defrost food only when needed.

* Avoid preparing excessive cooked food.

* Cooked food should be eaten as soon as possible. Discard any food if in doubt.

* Left-over food must be stored in a refrigerator at a temperature below four degrees Celsius. It must be reheated thoroughly before consumption.

* Scrub and rinse seafood in clean water. Remove the viscera or shells. Cook thoroughly before consumption.

* Boil water thoroughly before drinking.

Personal and Environmental Hygiene:

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* Place rubbish in covered rubbish bin.

* Keep kitchen clean to avoid the breeding of pests.

* Pay attention to personal hygiene. Wash hands thoroughly with soap and water after going to toilet, before eating and preparing food.

Utensil Cleanliness

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* Use clean cooking utensils.

* Raw and cooked food must be hold or handled with separate sets of utensils to avoid cross-contamination.

Eating outside:

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* Go to licensed and reputable restaurants.

* Consuming raw seafood can contract gastrointestinal diseases such as cholera. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria.

* Seafood must be thoroughly cooked before eating.

Ends/ Friday, July 16, 2004

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