Regarding two suspected food poisoning clusters announced on 30th August, the Centre for Food Safety has conducted a preliminary investigation and has the following recommendations for food premises' reference:

Food poisoning cases
  • The first cluster involved two males and four females, aged between 36 and 46.
  • The second cluster involved one male and two females, aged between 28 and 30.
Location of alleged food premises

Yau Tsim Mong

Suspected incriminated food item

Clam in preserved fish sauce

Suspected contributing factors
  • Food suspected to be contaminated with Vibrio parahaemolyticus
  • Inadequate cooking
  • Improper hot holding temperature
Advice
  • Purchase seafood from reliable and approved sources with health certificates issued by the relevant authority.

  • Wash hands thoroughly between handling raw and cooked seafood.

  • Store raw food and ready-to-eat food separately to avoid cross-contamination.

  • Use separate food preparation areas for handling of raw, cooked, ready-to-eat and high-risk foods.

  • Handle raw foods and cooked foods or ready-to-eat foods by using designated utensils, including cutting boards, knives and wiping cloths.

  • Carefully plan the preparation schedule to avoid cooking food too far in advance. Cook foods especially high risk foods like seafood thoroughly until their core temperature reaches 75°C or above at least 30 seconds.

  • After cooking, hot dishes should be kept at above 60°C and cold dishes at 4°C or below if served at a later time.

  • Precooked food should be kept in hot- or cold-holding devices within 2 hours if not served immediately.

  • Strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.

Centre for Food Safety
02/09/2024