CHP investigates two epidemiologically linked food poisoning clusters
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The two clusters involved four males and four females aged between 3 and 69. They developed diarrhoea, abdominal pain, vomiting and fever about 10 to 29 hours after consuming takeaway scallop fried rice and poon choi purchased from a branch of the Café de Coral located at the Shop N95, 1/F (Ptn B), 1-17 Mount Sterling Mall, Mei Foo Sun Chuen, on December 21.
The seven affected persons sought medical advice and one of them required hospitalisation. That person's stool specimen tested positive for Salmonella bacteria. All of the affected individuals are currently in stable condition.
Officers of the CHP and the Food and Environmental Hygiene Department (including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch) conducted a joint investigation at the restaurant. They examined the handling processes and food hygiene, and collected food and environmental samples for testing. A preliminary investigation revealed that the food concerned has a risk of cross contamination in the handling process. The CFS immediately instructed the premises concerned to stop selling the incriminated food items, and carry out cleaning and disinfection of premises. The officers have also provided health education related to food safety and environmental hygiene to the staff of the premises.
The investigation of the CHP and the CFS is ongoing.
"Members of the public are reminded to maintain food and environmental hygiene, which is the key to preventing food poisoning. During the festive season, some may choose to order takeaway poon choi for gatherings. The public should pay attention to the key points of food safety when consuming poon choi. Chilled poon choi should be kept at four degrees Celsius or below. And don't collect the poon choi too early. It is best to collect it half an hour to one hour before consumption. When collecting and transporting poon choi, make sure it is kept at above 60 degrees C. Before consuming poon choi, it should be reheated thoroughly till the core temperature reaches at least 75 degrees C," said the Controller of the CHP, Dr Edwin Tsui.
More information on the healthy tips for enjoying poon choi and guidelines for safe production of poon choi can be found on the websites of the CHP and the CFS.
To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
- Avoid eating raw seafood;
- Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
- Choose pasteurised eggs, egg products or dried egg powder for dishes that often use undercooked eggs;
- Patronise only reliable and licensed restaurants;
- Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
- Handle raw and cooked foods carefully and separate them completely during the cooking process;
- Use two sets of chopsticks and utensils to handle raw and cooked foods;
- Avoid patronising illegal food hawkers;
- Drink boiled water;
- Susceptible populations, including those with weakened immunity, the elderly, pregnant women and young children are at a higher risk of foodborne diseases, so they should not consume raw or undercooked foods;
- Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
- Always wash hands before eating and after going to the toilet.
Ends/Tuesday, December 30, 2025
Issued at HKT 18:59
Issued at HKT 18:59
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