CHP investigates case of severe paediatric enterovirus infection
The Centre for Health Protection (CHP) of the Department of Health is today (July 22) investigating a case of severe paediatric enterovirus (EV) infection, and reminded the public to observe good hand, personal and environmental hygiene.
The case involves a 5-year-old girl with good past health. She developed fever, headache and vomiting on July 18 and sought medical attention from a private doctor on the following day. On July 21, she was taken to the Accident and Emergency Department of United Christian Hospital and was admitted for treatment. She remains hospitalised.
A laboratory test of her cerebrospinal fluid specimen was positive for EV. The clinical diagnosis was meningitis.
Preliminary investigation by the CHP revealed that the patient had travelled to the Mainland with four travel collaterals during the incubation period. One of her travel collaterals developed a cough and runny nose on July 18 and sought medical attention from a private doctor, while the other travel collaterals remained asymptomatic. Her household contacts have remained asymptomatic for the time being. The CHP's investigation is ongoing.
EV infection is transmitted by direct contact with the nasal and throat secretions of an infected person. Children with EV infection should stay at home until they have recovered to avoid infecting other children. The public should be vigilant and observe the following preventive measures:
Wash hands before eating and after going to the toilet and changing diapers;
Cover mouth and nose when coughing or sneezing;
Maintain good indoor ventilation; and
Thoroughly clean toys or appliances contaminated by nasal or oral secretions.
Source: AI-found images
CHP investigates two suspected food poisoning clusters with epidemiological linkage
The Centre for Health Protection (CHP) of the Department of Health (DH) is today (January 9) investigating two epidemiologically linked suspected food poisoning clusters affecting 39 students from two primary schools. The students developed symptoms after consuming lunch provided by the Sailing Boat Luncheon Production Limited. The CHP reminded the public to maintain good personal, food and environmental hygiene to prevent foodborne diseases.
The first cluster involves 12 boys and 16 girls aged between 6 and 11. They attend a primary school in Sham Shui Po. The investigation revealed that the affected students developed abdominal pain and diarrhoea approximately three to 31 hours after eating school lunch containing fish, chicken cutlets, sauce, garnish and rice, which was provided by the abovementioned school lunch supplier on January 6.
While investigating the first cluster, the CHP of the DH traced the supply chain of the school lunch supplier and identified another cluster, involving eight boys and three girls, aged between 10 and 12, who attend a primary school in Diamond Hill. The investigation revealed that the affected students developed abdominal pain and diarrhoea approximately five to 15 hours after eating lunch containing chicken, cervelat sausage, sauce and fusilli at school yesterday (January 8). The food concerned was also provided by the same school lunch supplier.
None of the affected students required hospitalisation and they are all currently in stable condition.
Officers of the CHP and the Food and Environmental Hygiene Department, including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch, have inspected the food factory of the school lunch supplier concerned and the kitchen of the first school. They inspected the food storage, the food preparation process and environmental hygiene. Investigation revealed that some food items, such as meat and sauce, were prepared at the food factory, while the other food items, such as rice and garnish, were prepared at the school kitchen. It is suspected that some food items were prepared too early in advance. The CFS immediately instructed the premises concerned to suspend operations for thorough cleaning and disinfection, improve food preparation process and hygiene standards. The CFS has provided food safety and environmental hygiene education to the staff. Food and environmental samples were collected for testing.
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 undercooked eggs;
Patronise only reliable and licensed restaurants;
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-found images
