Suspected food poisoning cases involving raw oysters Update

The Centre for Health Protection (CHP) of the Department of Health today (October 19) reminded members of the public to beware of food borne diseases following the notification of a number of suspected food poisoning cases involving consumption of raw oysters in the past few weeks.

CHP's investigations revealed that 46 people developed food poisoning symptoms including abdominal pain, diarrhea, vomiting and fever after consuming raw oysters in five different food premises between September 22 and October 11 this year. The latest case was notified to CHP on October 16. None of the affected persons required hospitalization.

A CHP spokesman said that raw oysters are considered a high-risk food. If raw oysters are contaminated and not subject to thorough cooking, they can bring food-borne diseases to consumers, such as norovirus, hepatitis A virus, or harmful bacteria like vibrio parahaemolyticus.

"As such, people should pay special attention to such health risks. High risk populations including children, elderly and people with immune deficiency are advised not to eat raw oysters," the spokesman said.

Cooking can kill such viruses and bacteria.

So far this year there were 87 suspected food poisoning cases reported to CHP caused by norovirus cases affecting 349 people involving contaminated raw or undercooked oysters while the figures for 2005 were 70 cases affecting 329 people.

To prevent food borne diseases, people should observe the following advice:
* Patronise licensed and reputable food premises, especially when eating high risk food like raw oysters;
* All foods, in particular shellfish, should be cooked thoroughly before consumption. Mud oysters should be cooked at boiling temperature for not less than five minutes before eating;
* Wash hands thoroughly with soap and water after using the toilet, before handling food or before eating.

As for food business, they should take note to the following:
* All food, especially shellfish, should be purchased from reliable and reputable suppliers;
* Food handlers with symptoms of vomiting or diarrhea should not handle food until they are symptom-free for at least two days;
* In the preparation of oysters (e.g. deep-fried oysters), scald the oysters in boiling water for not less than three minutes after washing thoroughly. Cook batter thoroughly by frying oysters in batter in boiling oil until golden brown in colour.

End/Thursday, October 19, 2006