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The Centre for Health Protection (CHP) of the Department of Health is investigating a report of suspected food poisoning involving 14 people.
Those affected were eight males and six females aged from 24 to 50. They developed abdominal pain, diarrhea, nausea, vomiting and fever within 6 to 64 hours after having dinner at a restaurant in Central on January 21.
Nine of them sought medical treatments from the out-patient clinic of Hong Kong Sanatorium and Hospital and Hong Kong Adventist Hospital, and also the Accident and Emergency Department of Pok Oi Hospital. One consulted a private doctor. Another one admitted to Hong Kong Sanatorium and Hospital is in stable condition.
Investigations are still in progress. Initial investigations suggested that this might be an outbreak of bacteria food poisoning. One stool culture was tested positive for Salmonella.
To prevent food borne diseases, people, in particular food handlers, should take the following measures:
* Clean and cook food thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Handle raw and cooked food with separate utensils to prevent cross contamination;
* Keep raw and cooked food separately;
* Do not store food under room temperature. Keep cooked food in refrigerator (at 4 degree Celsius or below) or kept warm at 60 degree Celsius or above if they are not consumed at once.
* Discard leftovers or otherwise store them properly in refrigerator (at 4 degree Celsius or below). Reheat leftover food thoroughly before consumption;
* Wash hands before eating and after going to toilet; and
* Keep the environment clean.
Ends/Friday, January 27, 2006
Issued at HKT 18:01
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