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The Centre for Health Protection (CHP) of the Department of Health is investigating six reports of suspected food poisoning involving 18 people.
The affected people in six groups, comprising nine men and nine women aged between seven and 75, developed diarrhoea, vomiting, abdominal pain, nausea and fever about three to 29 hours after having meals in two chain restaurants in Hung Hom and Causeway Bay on July 1, 2 and 3 respectively.
Eight of them sought medical treatment from the Accident and Emergency Departments of public hospitals and six consulted general practitioners or the government out-patients clinics. Their symptoms were generally mild. None required hospitalisation.
CHP's initial investigations showed that bacterial contamination could be the likely cause for the outbreak. Further investigation is in progress.
CHP reminded people, especially food handlers, to observe good personal and environmental hygiene to prevent food-borne diseases. They are advised to take the following 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.
Ends/Tuesday, July 4, 2006
Issued at HKT 19:25
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