Suspected food poisoning outbreak at secondary school in Tsim Sha Tsui
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Upon further investigations, the CHP identified 13 additional affected female students, bringing the cumulative total to 47 affected female students aged 15 to 18. They developed diarrhoea and vomiting four to 24 hours after consuming lunch bought from the tuck shop of the school on May 24.
Among them, three have sought medical attention and none required hospitalisation. All affected persons have been in stable condition.
Officers of the CHP again reminded the school management to adopt appropriate preventive measures. Medical surveillance of the school is continuing.
"We have alerted the Food and Environmental Hygiene Department to the incident and investigations are ongoing," a spokesman for the CHP said.
To prevent food-borne diseases, schools and institutions are advised to:
* Choose and monitor food suppliers carefully; and
* Hot foods should be kept at above 60 degrees Celsius while cold foods should be kept at 4 degrees C or below;
The CHP would also like to remind members of the public to maintain personal, food and environmental hygiene at all times. When dining out:
* Eat thoroughly cooked food;
* Do not leave cooked food at room temperature for more than two hours;
* Patronise only reliable and licensed restaurants;
* Do not patronise illegal food hawkers;
* Drink boiled water;
* Always wash hands before eating and after going to the toilet;
* Avoid eating raw seafood;
* Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
* Use two sets of chopsticks and eating utensils to handle raw and cooked food; and
* Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective.
Ends/Friday, May 26, 2017
Issued at HKT 19:33
Issued at HKT 19:33
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