Test results of seasonal food surveillance project on hairy crabs all satisfactory
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The tests included veterinary drug residues, metallic contaminants, synthetic hormones, colouring matters and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls (PCBs).
A spokesman for the CFS said, "The CFS collected 74 hairy crab samples at the import and retail levels (including online retailers) for chemical tests and the test results were all satisfactory."
Traders should have obtained relevant permits or written permission granted by the FEHD for selling hairy crabs, and the hairy crabs being sold must be accompanied with health certificates issued by the relevant authorities of the exporting economies. They should source hairy crabs from reliable suppliers and comply with the relevant regulatory requirements. Moreover, hairy crabs for sale must be kept in a refrigerator.
The CFS advises members of the public to observe the following Five Keys to Food Safety in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses and enjoy the seasonal food safely.
Choose wisely
• Buy hairy crabs from reliable and hygienic shops with the Shell Fish (Hairy Crab) Permit or relevant written permission granted by the FEHD;
• During purchase, check whether the hairy crabs for sale are kept in a refrigerator, and buy live crabs with intact, shiny shells and without a foul smell; and
• For online purchase, buy from reliable online shops with licenses or restricted food permits, and pay attention to the nature and potential risk associated with food items purchased online.
Keep clean
• Brush and wash the crab shells and claws before cooking; and
• Wash hands with running water and soap, and rub for at least 20 seconds before consumption.
Separate raw and cooked foods
• 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 in the crabs.
Safe temperature
• Cooked crabs should be consumed as soon as possible.
Ends/Monday, November 14, 2022
Issued at HKT 15:00
Issued at HKT 15:00
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