Hairy Crab samples tested satisfactory
************************************** Test results of 21 hairy crab samples collected recently for chemical and microbiological analyses were found to be satisfactory, a spokesman for the Food and Environmental Hygiene Department said today (October 3).
The microbiological tests cover parasites while the chemical tests include heavy metals, hormones and veterinary drug residues.
"We understand from a recent visit to Suzhou that stringent checking and inspection measures have been put in place for hairy crabs destined for exports. All these crabs should have health certificates issued by the relevant Entry/Exit Inspection and Quarantine Bureau.
"Local traders should therefore import hairy crabs with these health certificates," he said.
The spokesman also reminded people to be careful when purchasing and eating hairy crabs.
"People should buy crabs from reputable shops or restaurants.
"Also, they should maintain a balanced diet and avoid eating too many hairy crabs, particularly the cholesterol-rich roe and sperm. Patients with chronic illnesses should eat hairy crabs in moderation," he said.
Crab-lovers are advised to heed the following safety advice:
Sale and Purchase:
* Hairy crabs for sale must be kept in the refrigerator; and
* Buy hairy crabs with intact, shiny shells without a foul smell.
Preparation:
* Prepare and consume hairy crabs soon after purchase. Dead crabs are highly perishable and, therefore, unfit for human consumption;
* Wrap the crabs properly and store them separately from other foods in the refrigerator to avoid cross-contamination;
* Clean the refrigerator thoroughly after storing hairy crabs;
* Brush and wash the crab shells and claws with water before cooking; and
* Cook thoroughly before eating as hairy crabs may contain parasites.
Consumption:
* Wash hands before meals;
* Avoid eating raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria that may be present; and
* Remove completely the intestines before eating.
************************************** Test results of 21 hairy crab samples collected recently for chemical and microbiological analyses were found to be satisfactory, a spokesman for the Food and Environmental Hygiene Department said today (October 3).
The microbiological tests cover parasites while the chemical tests include heavy metals, hormones and veterinary drug residues.
"We understand from a recent visit to Suzhou that stringent checking and inspection measures have been put in place for hairy crabs destined for exports. All these crabs should have health certificates issued by the relevant Entry/Exit Inspection and Quarantine Bureau.
"Local traders should therefore import hairy crabs with these health certificates," he said.
The spokesman also reminded people to be careful when purchasing and eating hairy crabs.
"People should buy crabs from reputable shops or restaurants.
"Also, they should maintain a balanced diet and avoid eating too many hairy crabs, particularly the cholesterol-rich roe and sperm. Patients with chronic illnesses should eat hairy crabs in moderation," he said.
Crab-lovers are advised to heed the following safety advice:
Sale and Purchase:
* Hairy crabs for sale must be kept in the refrigerator; and
* Buy hairy crabs with intact, shiny shells without a foul smell.
Preparation:
* Prepare and consume hairy crabs soon after purchase. Dead crabs are highly perishable and, therefore, unfit for human consumption;
* Wrap the crabs properly and store them separately from other foods in the refrigerator to avoid cross-contamination;
* Clean the refrigerator thoroughly after storing hairy crabs;
* Brush and wash the crab shells and claws with water before cooking; and
* Cook thoroughly before eating as hairy crabs may contain parasites.
Consumption:
* Wash hands before meals;
* Avoid eating raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria that may be present; and
* Remove completely the intestines before eating.
Ends/Monday, October 3, 2005
Issued at HKT 16:20
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