CHP investigates suspected food poisoning outbreak in premises in North Point
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Among 26 enquired by the CHP so far, the outbreak at this stage involved 25 men aged from 21 to 35 who developed diarrhoea, abdominal pain and fever about eight to 28 hours after their lunch on August 5 in the premises. All affected persons sought medical attention and one of them was hospitalised for management. All of them have been in stable condition.
"Upon notification, our Outbreak Team immediately commenced epidemiological investigations. We have alerted the Food and Environmental Hygiene Department to the incident and will work with relevant departments on the investigation," a spokesman for the CHP said.
To prevent food-borne diseases, institutions are advised to:
- Choose and monitor food suppliers carefully; and
- Hot foods should be kept at above 60 degrees Celsius while cold foods should be kept at 4 degrees C or below.
The CHP reminded members of the public to maintain personal, food and environmental hygiene at all times. When dining out:
- Eat thoroughly cooked food;
- Ensure proper handling and storage as well as thorough cooking of all food derived from animal sources, in particular meat, poultry, eggs and their products;
- Food handlers should immediately stop handling food if they develop gastrointestinal symptoms such as diarrhoea or vomiting;
- Do not leave cooked food at room temperature for more than two hours;
- Patronise only reliable and licensed restaurants;
- Do not patronise illegal food hawkers;
- Drink boiled water;
- Always wash hands before eating and after going to the toilet;
- Avoid eating raw seafood;
- Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
- Use two sets of chopsticks and eating utensils to handle raw and cooked food; and
- Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective.
Ends/Monday, August 8, 2016
Issued at HKT 18:35
Issued at HKT 18:35
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