Source: Hong Kong Government special administrative region
CHP investigates food poisoning clusters involving restaurants in Kowloon Bay and Tsuen Wan——————————————————————–
A preliminary investigation revealed that the affected individuals had consumed common dishes with siu mei prepared by the restaurant, including barbecued pork egg rice with XO sauce and Hainanese Chicken Rice. Officers of the CHP and the Food and Environmental Hygiene Department (FEHD), conducted a joint investigation at the restaurant. They reviewed the handling process and food hygiene, and collected food and environmental samples for testing.—————————————————————–
Among those affected, 20 sought medical advice, with three requiring hospitalisation. All of the affected individuals are currently in stable condition. A stool specimen of an affected person tested positive for Vibrio parahaemolyticus upon laboratory testing.
A preliminary investigation revealed that the common food item consumed by those affected was chicken (including scallion oil chicken, spicy chicken or chicken in wine sauce). On September 12, officers of the CHP and the FEHD conducted a joint investigation at the restaurant. They examined the handling process and food hygiene, and collected food and environmental samples for testing. The food concerned was prepared too far in advance and stored at an improper temperature for a prolonged period and there was cross-contamination during the preparation process. The FEHD has provided health education on food safety and hygiene to the person-in-charge and staff of the restaurant. The restaurant has also stopped selling the affected product, and has temporarily suspended the business for carrying out thorough cleaning and disinfection according to the FEHD’s advice.
The investigation of the CHP and FEHD is ongoing.
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:
Issued at HKT 22:20
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