Test results of buffet food and "poon choi"
The Centre for Food Safety (CFS) today (December 17) released the test results of a seasonal food surveillance project for buffet food and "poon choi".
A CFS spokesman said the centre recently collected 304 samples of buffet food, including seafood, salad, cold dishes, sushi and sashimi, and 22 samples of "poon choi" for microbiological tests, including those for pathogens Bacillus cereus, Salmonella and Staphylococcus aureus. All the buffet food samples and 20 "poon choi" samples passed the tests.
Of the two "poon choi" samples that failed the tests, one was found to contain Bacillus cereus at a level of 3.7 million per gramme. The other was detected with Staphylococcus aureus at a level of eight million per gramme.
"The detection of pathogens in food samples could be indications of unsatisfactory hygiene conditions during food processing and production. Consumption of food containing high level of Bacillus cereus or Staphylococcus aureus may cause gastrointestinal discomfort such as vomiting, nausea and diarrhoea," the spokesman said.
"The samples were taken from restaurants. The CFS has taken follow-up actions, including issuing warning letters to the operators concerned, stepping up inspection of the restaurants and taking further samples for testing. The CFS would consider taking out prosecutions if there is sufficient evidence."
The spokesman reminded traders to avoid preparing food in excessive amounts or too far in advance. All food ingredients should be thoroughly cooked and properly stored at above 60 degrees Celsius, or at or below 4 degrees Celsius. Food handlers should maintain good personal hygiene during food processing. If necessary, "poon choi" and buffet food should be reheated thoroughly with the centre temperature reaching 75 degrees Celsius or above before consumption.
He added that raw food should be separated from ready-to-eat food (such as sashimi, cold dishes and siu mei) and handled in separate utensils to prevent cross contamination.
The spokesman also advised people to take the following safety tips on consuming buffet food and "poon choi", which are popular at festive gatherings:
"Poon choi":
* Order "poon choi" from licensed and reliable suppliers;
* Consume as soon as possible. Do not keep the food under room temperature for more than two hours;
* Reheat thoroughly before consumption; and
* Stop consumption immediately if the food tastes or smells abnormal.
Buffet food:
* Patronise licensed and reliable restaurants;
* Pay attention to the freshness of food and do not consume food that looks or tastes abnormal; and
* The elderly, children, pregnant women and people with lower immunity level should avoid eating high-risk food like raw seafood or cold dishes.
"The public should also maintain a balanced diet, and avoid eating too much food with high levels of energy, sugar, fat or cholesterol," the spokesman said.
The public can browse the CFS' website (www.cfs.gov.hk) for safety tips on consuming buffet food and "poon choi".
Ends/Wednesday, December 17, 2008
