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Another 151 people in 24 groups felt unwell 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 274.
A spokesman for the Centre for Health Protection (CHP) of the Department of Health said today (February 2) that a stool sample of one of the affected people was tested positive for vibrio parahaemolyticus (a bacteria causing gastrointestinal symptoms).
The affected people comprised 135 male and 139 female aged from one to 84. They developed fever and diarrhoea, abdominal pain and vomiting about one to 58 hours after consuming 䩕Poon Choi蒅 bought from the same food premises on January 29.
Of the affected, one was admitted to St Teresa's Hospital in stable condition. Fifty-six others consulted private doctors and 73 sought medical treatment from public hospitals.
The spokesman said further investigations were in progress and more cases may be reported later.
The Food and Environmental Hygiene Department yesterday ordered the temporary closure of the concerned food premises for thorough cleansing and disinfection.
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/Thursday, February 2, 2006
Issued at HKT 17:32
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