CHP investigates two food poisoning clusters

     The Centre for Health Protection (CHP) of the Department of Health is today (December 13) investigating two epidemiologically linked food poisoning clusters affecting eight persons, and reminded the public to maintain personal, food and environmental hygiene to prevent foodborne diseases.
           
     The first cluster involved one male and one female aged 47 and 69 respectively, who developed abdominal pain, nausea, vomiting and diarrhoea about 30 to 36 hours after having a buffet lunch at The Promenade at Harbour Grand Kowloon located in Hung Hom on December 7.
 
     The second cluster involved two males and four females aged between 26 and 60, who developed abdominal pain, nausea, vomiting, diarrhoea and fever about 30 to 46 hours after having a buffet lunch at the same restaurant on December 9.
    
     Seven of the affected persons sought medical advice. None required hospitalisation.
      
     Initial investigations by the CHP revealed that the affected persons had consumed common food including raw oysters. The incident might have been caused by norovirus.
 
     Personnel from the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department have conducted an inspection at the restaurant, took food samples for laboratory testing, and instructed the premises concerned to suspend serving incriminated food items with immediate effect and carry out cleaning and disinfection of the premises. The officers have also provided health education related to food safety and environmental hygiene to the staff of the premises.

     The CHP and CFS's investigation is ongoing, and it cannot be ruled out that the number of cases will increase. The CHP appeals to persons who have buffet at the aforementioned restaurant between December 7 and 9 to seek medical advice as soon as possible if they feel unwell.
 
     To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
 

• Avoid eating raw seafood;
• Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
• Choose pasteurised eggs, egg products or dried egg powder for dishes that often use lightly cooked or uncooked eggs;
• Patronise only reliable and licensed restaurants;
• Store and reheat pre-cooked or leftover foods properly before consumption;
• Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
• Handle raw and cooked foods carefully and separate them completely during the cooking process;
• Use two sets of chopsticks and utensils to handle raw and cooked foods;
• Avoid patronising illegal food hawkers;
• Drink boiled water;
• Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
• Always wash hands before eating and after going to the toilet.