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Investigations by the Centre for Health Protection (CHP) of the Department of Health into the suspected food poisoning outbreak involving a food premises in Kam Tin, Yuen Long revealed that 61 more people in 12 groups were feeling unwell after consuming 䩕Poon Choi蒅 bought from the restaurant concerned.
The affected persons comprised 27 males and 34 females, aged between five and 72. They developed fever and gastrointestinal symptoms including diarrhoea, abdominal pain and vomiting about six to 30 hours after consuming 䩕Poon Choi蒅 on January 29.
Fifteen of them sought medical treatment from private doctors and 18 others sought medical attention from public hospitals. None of them required hospitalization.
Up till now, a total of 79 persons in 15 groups were affected in the food poisoning outbreaks. It is expected that the number of reports will further increase.
It is suggested that the outbreak was related to bacteria food poisoning. Further investigation is in progress.
CHP reminded members of the public, especially food handlers, to observe good personal and environmental hygiene to prevent food-borne diseases. They are reminded to take the following preventive measures:
* Clean and cook food thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Wash hands before eating and after going to toilet;
* Handle raw and cooked food with separate utensils to prevent cross contamination;
* Keep raw and cooked food separately;
* Store food in refrigerator (at 4 degree Celsius or below) and adequately reheat leftover food before consumption; and
* Keep the environment clean.
When preparing and consuming "Poon Choi", members of the public and food manufactures should:
* Thoroughly cook all the ingredients and the centre temperature of the food should reach 75 degree Celsius;
* Cook the foods on the day they will be served in order to minimise chances of contamination;
* If "Poon Choi" requires transportation before consumption, it should be warm at more than 60 degrees Celsius; and
* "Poon Choi" should be kept at 60 degree Celsius or above after cooking;
* People should order "Poon Choi" from licensed premises and should not pick it up too early in advance for consumption;
* Reheat the "Poon Choi" once it arrives home and consume it in one go as soon as possible.
More safety tips for enjoying "Poon Choi" are available on the website of the Food and Environmental Health Department(http://www.fehd.gov.hk/safefood/food-safety-express/safefood_tips/poonchoi.html).
Ends/Tuesday, January 31, 2006
Issued at HKT 16:29
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