6 Aug 2009
The Centre for Health Protection (CHP) of the Department of Health today (August 6) investigated four linked clusters of suspected food poisoning involving nine people and reminded members of the public to observe good personal, food and environmental hygiene to prevent food-borne diseases.
The first three groups of people, comprising one male and six females, aged between seven and 81 years, developed symptoms including vomiting, diarrhoea, fever and nausea about three to six hours after consuming pre-cooked chicken at their homes on August 3.
The fourth group of people, involving a 50-year-old man and a 52-year-old woman, developed similar symptoms three hours after consuming pre-cooked chicken at their home in Fanling on August 5.
Investigation revealed that the chicken they consumed was bought from a cooking stall within a supermarket at Fanling Town Centre.
All of the affected sought medical treatment. No hospitalisation was required. They are now in stable condition.
Results of the stool specimens taken from the people affected are pending.
The CHP and the Food and Environmental Hygiene Department are conducting investigations.
The CHP reminded people, especially food handlers, to observe good personal and environmental hygiene to prevent food-borne diseases.
People are advised to take the following measures:
* Do not consume food that is discoloured or tastes abnormal; and
* Wash hands thoroughly before eating and after going to the toilet.
Members of the trade are reminded to:
* Obtain raw materials from reliable sources;
* Clean and cook food thoroughly before serving to customers, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Keep raw and cooked foods separately to reduce the risk of cross-contamination;
* Cold dishes should be kept at 4℃ or below and hot-served foods, at 60℃ or above over warming devices;
* Food should not be left at room temperature for more than two hours; and
* Observe good personal and environmental hygiene.