Test results of targeted surveillance on Vibrio parahaemolyticus in ready-to-eat food all satisfactory

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department has found that test results for samples collected in a recently completed targeted food surveillance project on Vibrio parahaemolyticus in ready-to-eat food were all satisfactory.

A spokesman for the CFS said today (November 13), "About 900 samples were collected from over 600 different locations, including retail outlets and food factories, for Vibrio parahaemolyticus testing. The samples comprised cooked seafood (for example fish, crustaceans and shellfish); raw oysters, sushi and sashimi; Chinese cold dishes (for example shredded chicken and jellyfish); and other ready-to-eat food (for example siu mei and lo mei)."

He said, "Vibrio parahaemolyticus, often found in the marine environment and seafood, is a common bacterium that can cause food poisoning. Food poisoning caused by this pathogenic bacterium is usually associated with consumption of raw or undercooked seafood (in particular shellfish); or improperly handled food that is cross contaminated with the bacteria."

Common symptoms of food poisoning caused by Vibrio parahaemolyticus, including diarrhoea, vomiting, mild fever and abdominal pain, usually occur within one to two days upon consumption of contaminated food. Recovery is usually within a few days. Nonetheless, children, the elderly, pregnant women and those with a weaker immune system are more likely to develop severe symptoms.

Despite the fact that test results of the samples were all satisfactory, the spokesman appealed to the food trade to handle food properly by observing the following "Five Keys to Food Safety" to reduce the risk of contracting food-borne diseases:

Choose Wisely
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* Obtain food and food ingredients from approved and reliable sources; and
* Use fresh and wholesome food ingredients.

Keep Clean
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* Wash hands with soapy water before handling food, after handling raw meat or poultry, and after engaging in any activities that may contaminate hands (for example going to the toilet; handling rubbish, soiled equipment or utensils, money or carrying out cleaning duties).

Separate raw and cooked food
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* Storing raw food and cooked or ready-to-eat food in separate refrigerators as far as practicable;
* If raw food and cooked or ready-to-eat food have to be stored in one refrigerator, store food in containers with lids to avoid contact between raw food and ready-to-eat or cooked food. Raw meat, poultry and seafood should be stored below ready-to-eat or cooked food in the refrigerator to prevent juices of raw food from dripping onto ready-to-eat or cooked food; and
* Use separate utensils to handle raw food and cooked or ready-to-eat food.

Cook thoroughly
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* If possible, use a food thermometer to check whether the core temperature of food reaches 75 degrees Celsius or above.

Safe temperature
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* Keep cold food at or below four degrees Celsius while hot food above 60 degrees Celsius; and
* Never leave cooked food at room temperature for more than two hours.

The spokesman said, "To prevent food poisoning caused by Vibrio parahaemolyticus, the food trade should be reminded that raw oysters, sashimi and sushi sold on the premises should be separated from other food and kept in a refrigerator at a temperature between zero and four degrees Celsius. To avoid cross contamination, raw food should be prepared only at specified areas in food preparation room. Exclusive cutting boards and knives should be used and the utensils should be cleaned and disinfected thoroughly before handling different types of raw food. Moreover, thorough cooking can significantly reduce the risk of food poisoning. Over-production should also be avoided as the quality of food may be affected when the production capacity is overlooked. "

The spokesman also reminded consumers to patronise hygienic and reliable licensed food premises and consume ready-to-eat food as soon as possible after purchase. The elderly, children, pregnant women and those with a weaker immune system should avoid consuming high-risk food, such as food eaten raw.

"The CFS will continue to enhance publicity and education through publications and leaflets to prevent food poisoning, and will collaborate with the Department of Health in the investigation of food poisoning and take samples of suspect affected food for analysis when necessary," he said.

Ends/Thursday, November 13, 2014