CHP investigates two food poisoning clusters
The Centre for Health Protection (CHP) of the Department of Health is today (May 2) investigating two epidemiologically linkedfood poisoning clusters affecting six persons, and reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases.
The two clusters involved three males and three females aged between 21 and 35, who developed abdominal pain and diarrhoea, about four to 16 hours after having meals at A Cheng Goose at Shop G254, G/F, Amoy Plaza of Amoy Gardens Phase II, 77 Ngau Tau Kok Road, Kowloon Bay on April 22 and 23.
All of the affected persons have not sought medical advice. They are in stable condition.
A preliminary investigation by the CHP revealed that the affected persons had consumed common food, including marinated goose and smoked goose. Staff of the CHP and the Centre for Food Safety (CFS) and Environmental Hygiene Branch of the Food and Environmental Hygiene Departmenthave conducted an investigation at the restaurant, examined the cooking process and food hygiene, and taken food and environmental samples for testing.
The CFS's preliminary investigation revealed that the food concerned was stored under an improper temperature. The CFS immediately instructed the premises concerned to suspend serving incriminated food items with immediate effect and carry out cleaning and disinfection of the premises. The officers have also provided health education related to food safety and environmental hygiene to the staff of the premises.
The investigation of the CHP and CFS is ongoing.
To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
- Avoid eating raw seafood;
- Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
- Choose pasteurised eggs, egg products or dried egg powder for dishes that often use lightly cooked or uncooked eggs;
- Patronise only reliable and licensed restaurants;
- Store and reheat precooked or leftover foods properly before consumption;
- Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
- Handle raw and cooked foods carefully and separate them completely during the cooking process;
- Use two sets of chopsticks and utensils to handle raw and cooked foods;
- Avoid patronising illegal food hawkers;
- Drink boiled water;
- Susceptible populations, including those with weakened immunity, the elderly, pregnant women and young children are at a higher risk of foodborne diseases, so they should not consume raw or undercooked foods;
- Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
- Always wash hands before eating and after going to the toilet.
Source: AI-generated images
