10 Aug 2009
The Centre for Health Protection (CHP) of the Department of Health today (August 10) is investigating two cases of suspected food poisoning involving 20 people and reminds members of the public to observe good personal, food and environmental hygiene to prevent food-borne diseases.
In the first case, four men and 11 women aged between nine and 46 developed abdominal pain, nausea, vomiting, diarrhea and fever five to 19 hours after having a dinner buffet in a hotel on Hong Kong Island on August 7.
Ten of them sought medical treatment. No hospitalisation was required.
The second case involved two clusters of suspected food poisoning involving five people who had dinner in a cooked food centre in Tai Po.
The first cluster involved two men aged 21 and 26. They developed abdominal pain, nausea, vomiting, and diarrhoea 13 to 19 hours after having dinner at a food stall in the centre on August 3. They sought medical treatment and did not require hospitalisation.
The second group involved one man and two women aged from 23 to 50. They developed abdominal pain, nausea, vomiting, and diarrhea 12 to 14 hours after having dinner at the same food stall and a nearby one on August 6.
They sought medical attention and did not require hospitalisation.
CHP and the Food and Environmental Hygiene Department are conducting investigations.
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 has been 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 degrees Celsius or below and hot-served foods, at 60 degrees Celsius 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.