The Centre for Health Protection (CHP) of the Department of Health is today (October 4) investigating two suspected food poisoning clusters affecting six persons, and reminded the public to maintain personal, food and environmental hygiene to prevent food-borne diseases.
The first cluster involved four males, aged 28 to 31, who developed abdominal pain, diarrhoea, nausea and vomiting about nine hours after having dinner at a restaurant in Tsim Sha Tsui on September 25.
The other cluster involved a male and a female aged 35 and 31, who developed similar symptoms about 31.5 hours after having dinner at the same restaurant on September 26.
Five of the affected persons sought medical advice and one required hospitalisation. They are in stable condition.
"We have alerted the Food and Environmental Hygiene Department to the incident and investigations are ongoing," a spokesman for the CHP said.
To prevent food-borne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out:
- Patronise only reliable and licensed restaurants;
- Avoid eating raw seafood;
- Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters, at a buffet;
- Ensure food is thoroughly cooked before eating during a hot pot 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 food;
- Do not patronise illegal food hawkers;
- Drink boiled water;
- Do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and
- Always wash hands before eating and after going to the toilet.
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