CHP investigates food poisoning cluster
The Centre for Health Protection (CHP) of the Department of Health (DH) is today (November 21) investigating a food poisoning cluster affecting 13 persons. The CHP of the DH reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases.
The Centre for Health Protection, Photo source: reference image
The cluster involved two males and 11 females aged between nine and 67. They developed abdominal pain, vomiting, fever and diarrhea about seven to 52 hours after consuming the takeaway lunch prepared by 好運明記燒臘家 at G/F, No. 4A1 (Rear Portion), Tso Kung Street, Tsuen Wan in the New Territories on November 16.
好運明記燒臘家 at G/F, No. 4A1 (Rear Portion), Tso Kung Street, Tsuen Wan, Photo source: screenshot from Po Lung YT
Seven affected persons sought medical advice and two of them required hospitalisation.All of the affected individuals are currently in stable condition.
A preliminary investigation by the CHP revealed that the affected persons had consumed Siu Mei prepared by the concerned food factory, including BBQ pork rice and BBQ pork chicken rice. Officers of the Food and Environmental Hygiene Department, including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch, conducted an investigation at the food factory. They examined the handling process and food hygiene, and collected food and environmental samples for testing. The CFS immediately instructed the premises concerned to immediately stop serving all incriminated food items, clean and disinfect the premises, and provide food safety and environmental hygiene education to the staff.
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.
