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The Centre for Food Safety (CFS) recently collected hairy crabs for chemical and microbiological analyses. Test results of all the 74 samples available today (October 5) were satisfactory.
The microbiological tests covered parasites, while the chemical tests included heavy metals, synthetic hormones and veterinary drug residues (including antibiotics, nitrofurans and malachite green).
"Despite the satisfactory results, people should be careful when purchasing and eating hairy crabs, and local traders should import hairy crabs with health certificates. The CFS has also liaised with Customs and Excise Department to strengthen control measures against the importation of hairy crabs from dubious sources," a CFS spokesman said.
Crab-lovers should take the following safety advice:
Sale and purchase -
* Hairy crabs for sale must be kept in the refrigerator;
* Buy crabs from reliable shops or restaurants; 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 and pathogens.
Consumption -
* Avoid eating raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present;
* Wash hands with soap and water before consumption; and
* Remove the intestines completely before eating.
"People 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," the spokesman said.
Ends/Friday, October 5, 2007
Issued at HKT 18:25
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