6 Feb 2008
The Centre for Health Protection (CHP) of the Department of Health is investigating three cases of food poisoning.
A total of 16 persons, comprising nine men and seven women aged between 23 and 80, was affected. They developed diarrhoea, abdominal pain, nausea and vomiting about 22 to 56 hours after consuming seafood at a seafood restaurant in Lei Yue Mun on February 2 or 3.
They consulted general practitioners or sought treatment at the Accident and Emergency Department of Pamela Youde Nethersole Eastern Hospital or United Christian Hospital. None of them required hospitalization.
Further investigation is in progress.
CHP reminded members of the public to pay attention to personal hygiene and take measures to prevent food-borne infection.
Members of the trade are reminded to:
* Obtain food ingredients from reliable sources;
* Clean and cook food thoroughly before serving, 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.