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The Centre for Health Protection (CHP) of the Department of Health is today (August 21) investigating a report of suspected food poisoning involving 13 people who felt sick after having lunch at a restaurant on Cheung Chau.
The affected people - five men and eight women aged from 26 to 80 - had lunch in the restaurant on August 19. They developed abdominal pain, nausea, diarrhoea and vomiting about two to 21.5 hours after the meal. Five of them consulted government clinics or private doctors for treatment. Another one was admitted to United Christian Hospital and is in stable condition.
Members of the public, especially food handlers, are reminded to observe good personal and environmental hygiene to prevent food-borne diseases.
They are advised 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.
Food handlers 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 21, 2007
Issued at HKT 19:09
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