Reminder on preventive measures against cholera
The Centre for Food Safety (CFS) today (August 15) reminded people to pay special attention to food safety in the current hot and humid summer to prevent cholera.
"Cholera is an infectious disease caused by Vibrio cholerae and its incubation period is usually two to three days," a CFS spokesman said.
"Consuming food or water soiled by infected patients or carriers of the pathogen can lead to cholera infection.
"The symptoms include sudden onset of profuse watery diarrhoea, vomiting and dehydration. If treatment is delayed, cholera could be fatal."
As Vibrio cholerae can be present in seawater, seafood including fish, shellfish and crustaceans like shrimps and crabs may be contaminated by the bacterium.
Food consumed raw like sashimi, vegetable salads and fruits, if not properly handled, is also susceptible to contamination.
"If contaminated foods are served without thorough cooking, the Vibrio cholerae present could lead to cholera cases," he said.
People are advised to take the following preventive measures against cholera infection:
Purchasing food
* Do not patronise unlicensed food premises or illegal hawkers;
* Pay attention to the hygiene condition of shops and the storage temperature of food; and
* Buy shellfish which are fresh, with intact shell and no abnormal smell.
Food hygiene at home
* Keep raw and cooked food separately and place cooked food in the upper shelf of a refrigerator;
* Thaw and cook frozen food thoroughly;
* Clean seafood, especially shellfish, thoroughly with the viscera removed and cook thoroughly before consumption;
* Use separate utensils and equipment to handle raw and cooked food, especially ready-to-eat food, to prevent cross contamination;
* Consume cooked food as soon as possible. Do not keep the food at room temperature for more than two hours;
* Store left-over food in a refrigerator at a temperature below 4 degrees Celsius and reheat it thoroughly before consumption;
* Discard any food suspected to be spoilt;
* Boil water completely before drinking; and
* Ice used for drinks should be made from potable water.
Personal hygiene
* Wash hands thoroughly with soap and water before eating, preparing food, and after going to toilet.
Environmental hygiene
* Keep kitchen clean; and
* Throw refuse into a covered dust bin and clean up regularly.
Dining outside
* Patronise licensed food premises with good environmental hygiene;
* Avoid eating raw seafood (condiments such as salt, vinegar, wine and wasabi cannot kill bacteria); and
* Seafood should be thoroughly cooked before eating.
Travel abroad
* Travellers should take precautions against cholera and be mindful of what they eat.
Ends/Wednesday, August 15, 2007
