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Suspected food poisoning cases under investigation

Feature Topic
Suspected food poisoning cases under investigation
Suspected food poisoning cases under investigation
2006-10-11

The Centre for Health Protection (CHP) of the Department of Health is investigating today (October 11) three reports of suspected food poisoning involving 13 people who felt sick after having dinner in a restaurant in Shau Kei Wan.

In the first case, a woman and a man aged 54 and 87 respectively developed diarrhea, abdominal pain, vomiting and fever 16 to 19 hours after taking dinner in the restaurant on October 6. The man attended the Accident and Emergency Department (AED) of Pamela Youde Nethersole Hospital (PYNEH) while the woman consulted private doctor.

The second case involved a man and three woman aged from 22 to 59. They developed similar symptoms 2 to 17 hours after taking dinner in the premises on October 7. Three of them sought medical attention from private doctors. The remaining one attended PYNEH's AED.

On October 8, three men and four women aged from 32 to 62, developed symptoms 12 to 25 hours after having dinner in the restaurant. One of them consulted private doctor while another patient was admitted to PYNEH in stable condition.

CHP reminded members of the public, especially food handlers, to observe good personal and environmental hygiene to prevent food-borne diseases.

Members of the public are advised to take the following measures:

  • Patronise licensed food premises with good reputation;
  • Do not consume food that has been discoloured or tastes abnormal; and
  • Wash hands thoroughly before before eating and after going to the toilet.

Members of the trade are reminded to:

  • Obtain raw materials from reputable and approved sources;
  • Clean and cook food thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
  • Keep raw and cooked foods separately to reduce the risk of cross-contamination;
  • Cold dishes should be kept at 4 oC or below and hot-served foods, at 60 oC or above over warming devices;
  • Food should not be left at room temperature for more than two hours; and
  • Observe good personal and environmental hygiene.

Ends/Wednesday, October 11, 2006