CHP investigates two food poisoning clusters
The Centre for Health Protection (CHP) of the Department of Health is today (July 22) investigating two epidemiologically linkedfood poisoning clusters affecting eight persons, and reminded the public and restaurant staff to maintain personal, food and environmental hygiene to prevent foodborne diseases.
The two clusters involved seven males and one female aged between 23 and 25, who developed abdominal pain, diarrhoea and vomiting, about four to 36 hours after having meals at Deluxe King Japanese Restaurant at 9/F, CTMA Centre, 1 Sai Yeung Choi Street, Mong Kok, on July 10 and 19 respectively.
Of those affected, two persons sought medical advice. None of them required hospitalisation.
A preliminary investigation by the CHP revealed that the affected persons had consumed common food, including sashimi and raw oysters. Upon notification, staff of the Centre for Food Safety (CFS) had conducted joint investigation with staff of the Environmental Hygiene Branch of the Food and Environmental Hygiene Department and the CHP on the same day (July 21) at the restaurant, examined the handling process and food hygiene, and collected food and environmental samples for testing.
The CFS immediately instructed the premises concerned to suspend serving the 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.
