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The Centre for Food Safety (CFS) today (December 8) released the test results of a seasonal food surveillance project to assess the microbiological quality of "poon choi". The results of all 15 samples were satisfactory.
"The CFS recently collected the 'poon choi' samples from Chinese restaurants and food factories for testing of food poisoning organisms, including Bacillus cereus, Clostridium perfringens, Salmonella spp., Staphylococcus aureus and Vibrio parahaemolyticus," a CFS spokesman said.
"Poon choi" is popular during the Winter Solstice Festival and the Chinese Lunar New Year. The spokesman noted that such tests formed the first phase of the project and another lot of samples would be taken for testing before the Chinese Lunar New Year.
Despite the satisfactory results, the spokesman reminded traders to avoid preparing food too far in advance. To prevent food-borne diseases, food handlers should also take note of the temperature in storing, transporting and preparing food.
"All food and food ingredients should be stored at safe temperatures, e.g. perishable items at 4 degrees Celsius or below. If transport of 'poon choi' is required, hot 'poon choi' should be kept above 60 degrees Celsius and chilled 'poon choi' at 4 degrees Celsius or below. Moreover, the cooling time of cooked food should be reduced as far as possible by, for example, dividing it into small portions or placing it in shallow containers," he said.
The spokesman also advised consumers to observe the following safety tips:
* Order "poon choi" from licensed and reliable suppliers;
* Consume it as soon as possible. Avoid prolonged storage of "poon choi" at room temperature to reduce the risk of bacteria growth;
* Keep "poon choi" above 60 degrees Celsius if it is not consumed immediately; and
* Stop consumption immediately if the food tastes or smells abnormal.
"The public should also maintain a balanced diet and avoid eating too much food with high levels of energy, sugar, salt, fat and/or cholesterol," the spokesman added.
Ends/Thursday, December 8, 2011
Issued at HKT 11:06
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