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The Centre for Health Protection (CHP) of the Department of Health today (January 5) called on people to be on guard against food-borne diseases after receiving a report of suspected food poisoning involving 11 people.
The patients, comprising six males and five females aged between 10 and 74, developed abdominal pain, nausea, vomiting, diarrhoea and fever about 30 to 60 hours after taking dinner in a restaurant in Wong Tai Sin on December 30, 2005.
Five of them sought medical treatment from private doctors. Their symptoms were generally mild and did not require hospitalisation.
Initial investigations showed that the outbreak might have been caused by bacterial contamination. 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/Thursday, January 5, 2006
Issued at HKT 16:41
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