The Centre for Health Protection (CHP) of the Department of Health is today (August 8) investigating two suspected food poisoning clusters affecting 18 persons, and reminded the public to maintain personal, food and environmental hygiene to prevent food-borne diseases.
The first cluster involved four males and four females, aged seven to 44, who developed abdominal pain, nausea, vomiting, diarrhoea and fever about 4.5 to 28.5 hours after consuming takeaway food purchased from a restaurant in Sai Kung on July 30.
The second cluster involved six males and four females, aged five to 71, who developed similar symptoms about 8.5 to 36.5 hours after consuming takeaway food provided by the same restaurant on the same day.
Seven of the affected persons sought medical advice and one of whom required hospitalisation. All of them are in stable condition.
To prevent food-borne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out:
- Patronise only reliable and licensed restaurants;
- Avoid eating raw seafood;
- Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
- Ensure food is thoroughly cooked before eating during a hot pot 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 food;
- Do not patronise illegal food hawkers;
- Drink boiled water;
- Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and
- Always wash hands before eating and after going to the toilet.
FoodWorld 