Five Keys to Food Safety essential to prevention of cholera
The Centre for Food Safety (CFS) today (July 19) reminded people to be vigilant about food safety in the current hot and humid summer to prevent cholera and other food-borne infection.
"Cholera is an infectious disease caused by Vibrio cholerae and its incubation period is usually two to three days," a CFS spokesman said.
"Consuming food or water soiled by infected patients or carriers of the bacteria can lead to cholera infection.
"The symptoms include sudden onset of severe diarrhoea, vomiting and dehydration. If treatment is delayed, cholera could be fatal."
As Vibrio cholerae can be present in seawater, seafood including fish, shellfish and crustaceans like shrimps and crabs may be contaminated by the bacteria.
"If contaminated food is served without thorough cooking, the Vibrio cholerae present could lead to cholera infection," he said.
People are advised to follow the Five Keys to Food Safety to prevent cholera and other food-borne infection:
Choose
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* Do not patronise unlicensed food premises or illegal hawkers;
* Pay attention to the hygiene condition of shops; and
* Buy shellfish which are fresh, with intact shell and no abnormal smell.
Clean
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* Wash hands thoroughly with soap and water before eating, preparing food, and after going to toilet;
* Keep kitchen clean;
* Wash all utensils with hot water and detergent before and after use, especially after handling seafood; and
* Throw refuse into a covered dust bin and clean up regularly.
Separate
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* Keep raw and cooked food separately and place cooked food in the upper shelf of a refrigerator; and
* Use separate utensils and equipment to handle raw and cooked food, especially ready-to-eat food like sashimi, to prevent cross contamination.
Cook
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* Thaw and cook frozen food thoroughly;
* Clean seafood, especially shellfish, thoroughly with the viscera removed and cook thoroughly before consumption. Cook shellfish until the shell open and then further cook for three to five minutes. Shellfish without shell should be cooked for three minutes after the water boils; and
* Boil water before drinking.
Safe temperature
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* Consume cooked food as soon as possible. Do not keep the food at room temperature for more than two hours; and
* Store leftovers in a refrigerator at a temperature at or below 4 degrees Celsius and reheat it thoroughly before consumption.
"When people dine out, they should patronise licensed food premises with good environmental hygiene," the spokesman added.
For more information about the Five Keys to Food Safety, please visit the CFS website on http://www.cfs.gov.hk.
Ends/Saturday, July 19, 2008
