Regarding one suspected food poisoning cluster announced on 10th September, the Centre for Food Safety has conducted a preliminary investigation and has the following recommendations for food premises' reference:

Food poisoning cases

The cluster involved eight males and three females, aged between 55 and 68.

Location of alleged food premises

Kowloon City

Suspected incriminated food item

Various food items including cooked shrimp and cooked rice

Suspected contributing factors
  • Food suspected to be contaminated with Vibrio parahaemolyticus

  • Improper hot holding temperature

  • Food prepared too early and failure to reheat thoroughly

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 crosscontamination.

  • 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.

  • Reheat cooked food thoroughly till the core temperature reaches at least 75°C or bring it to a boil.

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

Centre for Food Safety
11/09/2024