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Another 104 people in 11 groups have fallen ill after consuming "Poon Choi" on January 29 which was bought from a food premises in Kam Tin, Yuen Long. It brings the total number of people affected so far to 378.
A spokesman for the Centre for Health Protection (CHP) of the Department of Health said all of the affected- 176 males and 202 females aged from one to 86 - had taken the food on January 29. They developed fever, diarrhoea, abdominal pain and vomiting about one to 40 hours after consumption of the "Poon Choi".
Of them, a patient who was previously admitted to St Teresa's Hospital has been discharged. Seventy-six others consulted private doctors and 72 sought medical treatment from public hospitals.
Earlier, a stool sample of an affected person was tested positive for vibrio parahaemolyticus (a bacteria causing gastrointestinal symptoms).
The spokesman said it was possible that more previously infected cases would appear in the coming days. Further investigations by CHP are in progress.
The Food and Environmental Hygiene Department had ordered the temporary closure of the concerned food premises in Yuen Long 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 manufacturers should:
* Thoroughly cook all the ingredients and the centre temperature of the food should reach 75 degrees 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 degrees 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/Friday, February 3, 2006
Issued at HKT 19:03
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