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The Centre for Health Protection (CHP) of the Department of Health is investigating three reports of suspected food poisoning involving 18 people today (January 30).
The three groups of affected persons comprised 10 male and eight female at the age from nine to 50. They developed abdominal pain, nausea, vomiting and diarrhoea about six to 17 hours after consuming "Poon Choi" on January 29 evening at their homes in Heng Fa Chuen, Tsuen Wan and Sha Tin respectively. Initial investigations revealed that the food were brought from the same food premises in Kam Tin, Yuen Long.
Eight of them sought medical treatment from Tuen Mun Hospital, Princess Margaret Hospital and Pamela Youde Nethersole Eastern Hospital respectively and one other sought medical attention from a private doctor. Their symptoms were generally mild and none required hospitalization.
CHP's initial investigations showed that bacterial contamination could be the likely cause for the outbreak. Further investigation is in progress.
CHP reminded members of the public, 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", members of the public 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 minimize 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/Monday, January 30, 2006
Issued at HKT 17:02
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