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The Centre for Health Protection (CHP) of the Department of Health today (August 14) reminded members of the public especially food handlers to observe good personal and environmental hygiene to prevent food-borne diseases.
The appeal was made following the report of a suspected food poisoning involving 11 people who felt sick after having dinner in a restaurant in Tsuen Wan on August 12.
Seven male and four female aged from 5 to 58 are affected in the case. They developed abdominal pain, diarrhoea and vomiting about 2 to 42 hours after the meal.
One of them was admitted to Tsuen Wan Adventist Hospital and is now in stable condition. Eight others consulted private doctors and no hospitalization was required.
CHP is urging members of the public to take the following measures:
* Do not consume food that has been discoloured or tastes abnormal; and
* Wash hands thoroughly before eating and after going to the toilet.
Members of the trade are reminded to:
* Obtain raw materials from reliable sources;
* Clean and cook food thoroughly before serving, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Keep raw and cooked foods separately to reduce the risk of cross-contamination;
* Cold dishes should be kept at 4℃ or below and hot-served foods, at 60℃ or above over warming devices;
* Food should not be left at room temperature for more than two hours; and
* Observe good personal and environmental hygiene.
Ends/Tuesday, August 14, 2007
Issued at HKT 20:26
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