CHP investigates two suspected food poisoning clusters
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The first cluster involved two females, aged 22 and 24, who developed abdominal pain, diarrhoea and nausea about 12 to 14 hours after having dinner at a restaurant in Mong Kok on October 21.
The other cluster involved a 20-year-old male and a 21-year-old female, who developed abdominal pain, diarrhoea, nausea, vomiting and fever about 21 to 23 hours after having dinner at the same restaurant on October 26.
All of the affected persons sought medical advice and none required hospitalisation. All affected persons are in stable condition.
Initial investigations of the CHP revealed that the affected persons had consumed common food and the food concerned was tiramisu. The poisoning might have been caused by Salmonella.
The personnel from the Centre for Food Safety of the Food and Environmental Hygiene Department have conducted an inspection at the restaurant. The CHP's investigation is ongoing.
To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out:
- Patronise only reliable and licensed restaurants;
- Avoid eating raw seafood;
- Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
- Pre-cooked or leftover foods should be stored and reheated properly before consumption;
- Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
- Handle raw and cooked foods carefully and separate them completely during the cooking process;
- Use two sets of chopsticks and utensils to handle raw and cooked foods;
- Do not patronise illegal food hawkers;
- Drink boiled water;
- Do not try to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
- Always wash hands before eating and after going to the toilet.
Ends/Wednesday, November 1, 2023
Issued at HKT 19:15
Issued at HKT 19:15
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