CHP continues to follow up on food poisoning clusters involving Eaton Hong Kong in Yau Ma Tei
Following the announcement of two food poisoning clusters involving The Astor at Eaton Hong Kong in Yau Ma Tei on September 3, the Centre for Health Protection (CHP) of the Department of Health has recorded three additional food poisoning clusters involving the same food premises from yesterday (September 4) until noon today (September 5). The CHP's preliminary investigations revealed that all five clusters are epidemiologically linked. A total of 14 persons have been affected. Officers from the CHP and Food and Environmental Hygiene Department (FEHD) had jointly conducted an on-site investigation earlier and required the management to implement control measures. All affected persons had patronised the buffet there before the operation.
The latest three clusters involve six persons, one male and five females, who consumed buffet meals at the food premises between August 29 and 31. Between 16 and 40 hours later, they developed symptoms including vomiting, diarrhoea, nausea, abdominal pain and fever. As for the two clusters announced on September 3, the number of affected individuals has increased from seven to eight. None of the affected required hospitalisation and they are currently in stable condition.
The CHP urged anyone who dined at the food premises concerned between August 29 and September 2, and subsequently developed gastrointestinal discomfort or a fever to seek medical attention immediately. Staff of the FEHD, including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch, and the CHP conducted a joint investigation, and examined the food handling processes and hygiene at the concerned premises. Food samples were also collected for testing. The CFS immediately instructed the food premises to suspend serving the incriminated food items, and to 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. In accordance with the FEHD's instructions, the food premises has also ceased selling the relevant food items and temporarily suspended operations to conduct a thorough cleaning and disinfection.
Investigations by the CHP and the CFS are 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
