Press Release

CHP responds to CFS food investigation

19 November 2015

In response to the This link will open in a new windowfood investigation of the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department, a spokesman for the Centre for Health Protection (CHP) of the Department of Health today (November 19) reported its relevant epidemiological investigations.

The case of listeriosis involves a female patient aged 47 with underlying illnesses. She was admitted to Queen Mary Hospital (QMH) on May 6 for management of her underlying illness and has remained hospitalised since. She developed fever on November 8. The clinical diagnosis was sepsis and she is currently in stable condition.

Her blood culture yielded Listeria monocytogenes upon laboratory testing by QMH.

The CHP's epidemiological investigations revealed that, during the incubation period, in late October, the patient had consumed?sushi rice with raw salmon, shell fish and other side ingredients, purchased by her family from a sushi take-away shop located at shop A, ground floor, Luen Tai Building, 93–99 Wan Chai Road in Wan Chai. The case was then referred to the CFS for food investigation.

"No other epidemiologically linked cases are identified so far. Investigations are ongoing," the spokesman said.

"Listeria monocytogenes may be found in some contaminated raw foods, such as unpasteurised milk, vegetables and uncooked meats, as well as processed foods which become contaminated during or after processing, such as soft cheese and cold cuts. The bacteria are able to survive under low temperature and can multiply in refrigerated food which has been contaminated, but can be killed by cooking. Pregnant women, newborns, infants, the elderly and persons with chronic diseases or weakened immunity are at higher risk of being infected," the spokesman explained.

To prevent listeriosis, the public should maintain good personal, food and environmental hygiene:

1. Personal hygiene

• Wash hands properly with liquid soap and water before and after food preparation, before eating, and after going to the toilet or changing diapers;

2. Food hygiene: choose safe food and store, handle and cook it properly

• High-risk individuals should avoid high-risk foods, including chilled ready-to-eat foods and refrigerated foods, such as soft cheese, ready-cooked and cold chickens, cold meats, pates, prepared and stored salads, raw seafood and smoked seafood;
• Check whether the food package is intact and the expiry date is not due before purchase and consumption;
• Keep perishable foods, such as meat, milk and egg products, in a refrigerator at 4 degrees Celsius or below;
• Put ready-to-eat foods at upper compartments and raw foods at lower compartments of a refrigerator to avoid cross-contamination; and
• Cook food thoroughly and consume as soon as it is done;

3. Environmental hygiene

• Keep the kitchen and cooking utensils clean; and
• Dispose of rubbish properly.

Members of the public may visit the CHP's listeriosis page (This link will open in a new windowwww.chp.gov.hk/en/content/9/24/14450.html) for more information.