Test results of seasonal food surveillance project on hairy crabs (first phase) all satisfactory
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The tests included veterinary drug residues (such as nitrofurans), metallic contaminants (such as cadmium and mercury), synthetic hormones and pesticide residues.
A CFS spokesman today (October 7) said, "Despite the satisfactory results, the CFS advises people to observe the 'Five Keys to Food Safety' in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses."
The "Five Keys to Food Safety" for consumers are:
Choose wisely
* Buy crabs from reliable and hygienic shops, restaurants or retailers; and
* Buy crabs with intact, shiny shells and without a foul smell.
Keep clean
* Brush and wash the crab shells and claws before cooking; and
* Wash hands thoroughly with running water and soap before consumption.
Separate raw and cooked food
* Put the raw crabs in a container with a cover and store them separately from other foods in the refrigerator to avoid cross-contamination.
Cook thoroughly
* Avoid eating raw crabs. Cook thoroughly and remove internal organs completely before consumption. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present.
Safe temperature
* Cooked crabs should be consumed as soon as possible and never keep them at room temperature for more than two hours.
Traders should source hairy crabs from reliable suppliers, and be aware that hairy crabs imported from the Mainland should bear health certificates issued by relevant health authorities. Moreover, hairy crabs for sale must be kept in a refrigerator.
The spokesman said the CFS will continue to conduct surveillance on hairy crabs and results of the second-phase surveillance project will be released in a timely manner to ensure food safety.
Ends/Friday, October 7, 2016
Issued at HKT 15:42
Issued at HKT 15:42
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