Food Poisoning Outbreaks Related to Food Trade

What is the Local Situation?

• The trend for food poisoning outbreak is increasing in recent years.
• In the recent five years, an average of about 800 food poisoning outbreaks affecting more than 3000 people occurred in Hong Kong each year.
• Around 60% of them occurred in food premises and some of the domestic food poisoning outbreaks were due to consumption of ready-to-eat food purchased from food premises.
• Food poisoning outbreaks occur in a seasonal pattern in which summer is the peak season.
• Among all food poisoning outbreaks, bacterial food poisoning is the most common culprit.

Causative Agents Bacteria Vibrio parahaemolyticus Salmonella Staphylococcus aureus Virus Norovirus Natural toxins ciguatoxin shellfish toxins Chemicals pesticides

High-Risk Foods Siu mei & lo mei, sushi & sashimi Oyster Seafood Hotpot Salad Poon choi Other ready-to-eat food Food served in bulk, e.g., buffet and lunch box

Important Contributing Factors

• Cross contamination of ready-to-eat food by raw food
• Cross contamination by food handlers
• Inappropriate storage of ready-to-eat food at temperature of 4-60 °C
• Prolonged storage of ready-to-eat food at room temperature
• Inadequate cooking, especially in case of seafood

Safety Tips

• Industry Resources
• Food Hygiene Code
• Food Safety Plan
• Five Keys To Food Safety
• Proper Hand Washing
• Seasonal Food Safety Tips