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Forty-four more people in six groups have fallen ill after consuming 䩕Poon Choi蒅 bought from a food premises in Kam Tin, Yuen Long, bringing the total number of people affected so far to 123.
The latest affected batches comprised 20 males and 24 females, aged between three and 83. They developed fever and gastrointestinal symptoms including diarrhoea, abdominal pain and vomiting about three to 36 hours after consuming 䩕Poon Choi蒅 bought from the same food premises on January 29.
Four of them sought medical treatment from private doctors and nine others sought medical attention from public hospitals. None of them required hospitalisation.
A spokesman for the Centre for Health Protection (CHP) of the Department of Health said investigations showed that the outbreak which had earlier made 79 people unwell was related to bacteria food poisoning. He said further investigation was in progress. More cases may be reported to the CHP later.
CHP reminded people, 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", people and food manufactures should:
* Thoroughly cook all the ingredients and the centre temperature of the food should reach 75 degree Celsius;
*䩕Poon Choi蒅 should be delivered to the destination as soon as possible and avoid keeping at room temperature for prolonged duration;
* 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;
* Thoroughly 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/Wednesday, February 1, 2006
Issued at HKT 18:04
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