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The Centre for Health Protection (CHP) of the Department of Health is investigating a suspected outbreak of food poisoning involving 14 school children today (December 4).
Those affected, including 10 boys and 4 girls aged from 7 to 12, are the students of a primary school in Sheung Shui. They developed vomiting, diarrhea, nausea, and abdominal pain 10 minutes to 1 hour after consuming meals provided by a supplier during lunch time at school.
All of them sought medical treatment from the Accident and Emergency Department of North District Hospital. None of them required hospitalisation.
CHP's initial investigations showed that bacteria could be the likely cause for the outbreak. Further investigation is in progress
To prevent food borne diseases, members of the public, in particular food handlers, should take the following measures:
* Clean and cook food thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Handle raw and cooked food with separate utensils to prevent cross contamination;
* Keep raw and cooked food separately;
* Do not store food under room temperature. Keep cooked food in refrigerator (at 4 degree Celsius or below) or kept warm at 60 degree Celsius or above if they are not consumed at once. Reheat leftover food thoroughly before consumption;
* Wash hands before eating and after going to toilet; and
* Keep the environment clean.
Ends/Monday, December 4, 2006
Issued at HKT 20:36
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