Press Release

CHP investigates suspected food poisoning cluster in tour group

14 June 2016

The Centre for Health Protection (CHP) of the Department of Health is today (June 14) investigating a cluster of suspected food poisoning among a tour group, and hence urged the public to maintain good personal, food and environmental hygiene to prevent food-borne diseases.

The 12 affected members, six men and six women aged from 25 to 59, developed diarrhoea, abdominal pain, fever and vomiting about four to 22 hours after having dinner buffet in a hotel in Dongguan, Guangdong, on June 11 arranged by a travel agent.

Among them, nine sought medical attention in Hong Kong but none required hospitalisation. All affected persons are now in stable condition.

"The CHP's investigations are ongoing. We will maintain liaison with the travel agent concerned, and have informed the Health and Family Planning Commission of Guangdong Province of this food incident," a spokesman for the CHP said.

To prevent food-borne diseases, members of the public are reminded to maintain good personal, food and environmental hygiene at all times. When dining out:

• Avoid eating raw seafood;
• Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
• Ensure food is thoroughly cooked before eating during a hot pot or barbecue meal;
• Handle raw and cooked foods carefully and separate them completely during the cooking process;
• Use two sets of chopsticks and eating utensils to handle raw and cooked food;
• Patronise only reliable and licensed restaurants;
• Do not patronise illegal food hawkers;
• Drink boiled water;
• Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and
• Always wash hands before eating and after going to the toilet.

Food poisoning can be prevented by practising food safety. The "Five Keys to Food Safety" are five simple and effective keys for people to follow when handling food to prevent food-borne diseases. They are:

1. Choose (Choose safe raw materials);
2. Clean (Keep hands and utensils clean);
3. Separate (Separate raw and cooked food);
4. Cook (Cook thoroughly); and
5. Safe temperature (Keep food at safe temperature).

They public may refer to the page of the Centre for Food Safety of the Food and Environmental Hygiene Department ( www.cfs.gov.hk/english/consumer_zone/consumer_zone_5_Keys_to_Food_Safety.html ) for more practical tips.