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The Centre for Health Protection (CHP) of the Department of Health is investigating a report of suspected food poisoning involving 11 people today (January 24).
The affected, six women and five men aged between 40 and 59, developed abdominal pain, nausea, vomiting and diarrhoea about 8 to 56 hours after consuming "Poon Choi" at home in Tsing Yi on January 20. Initial investigations revealed that the "Poon Choi" was brought from a restaurant in the same district.
Seven of them sought medical attention from private doctors. Their symptoms were generally mild and none required hospitalisation.
CHP's initial investigations showed that bacterial or viral 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 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 manufactures should:
* Thoroughly cook all the ingredients and the centre temperature of the food should reach 75 degree Celsius;
* 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 degree 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;
* 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/Tuesday, January 24, 2006
Issued at HKT 18:33
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