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The Centre for Health Protection (CHP) of the Department of Health today (September 11) provides an update on its investigation announced yesterday (September 10) into a suspected food poisoning outbreak affecting a primary school in Tai Kok Tsui and reminded the public to maintain personal, food and environmental hygiene to prevent food-borne diseases.
Based on information from the school, more than 200 students and staff have reported symptoms of acute gastroenteritis since September 9. Subsequent to its follow-up investigations, the CHP has so far reached about 250 persons and 99 more affected persons, comprising 97 students and two staff, were identified. They have developed gastroenteritis symptoms including diarrhoea, abdominal pain, nausea and vomiting about one to 42 hours after having lunch at the school on September 9.
This brings to 114 the total number of persons affected so far. The patients included 63 males and 51 females aged from five to 44. Among them, 21 patients sought medical attention but did not require hospitalisation. All affected patients are in stable condition.
The CHP has conducted a joint visit to the school with the Food and Environmental Hygiene Department today for investigation. CHP's and FEHD's investigations are ongoing.
To prevent food-borne diseases, schools and 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 Celsius or below.
The CHP would also like to remind members of the public to maintain personal, food and environmental hygiene at all times. When dining out:
* Eat thoroughly cooked food;
* 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/Friday, September 11, 2015
Issued at HKT 20:13
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