Hong Kong health officials are urgently investigating a significant food poisoning cluster affecting 13 individuals who consumed takeaway meals from a Tsuen Wan vendor, prompting a city-wide advisory on robust food and environmental hygiene practices. The outbreak, announced by the Centre for Health Protection (CHP) on November 21st, centers on meals prepared by Houwan Ming Kee Siu Mei on Tso Kung Street, emphasizing the need for vigilance against bacterial contamination in common food items.
Investigation Follows Consumption of Takeaway Meals
The affected group comprises two males and 11 females, spanning an age range from nine to 67 years old. Between approximately seven and 52 hours after eating a takeaway lunch on November 16th, all individuals experienced symptoms consistent with foodborne illness, including severe abdominal pain, vomiting, fever, and diarrhea. Preliminary findings suggest consumption of siu mei (roast meat) products was the common link, specifically barbecued pork with rice and combination rice dishes featuring barbecued pork and chicken.
Seven individuals sought medical attention following the onset of symptoms, and two required hospitalization. Authorities confirmed that all individuals affected are currently in stable condition as the investigation proceeds.
The CHP, operating under the Department of Health, immediately coordinated with the Food and Environmental Hygiene Department (FEHD) to address the source. Officers from the Centre for Food Safety (CFS) and the Environmental Hygiene Branch swiftly moved to conduct an on-site inspection of the implicated food premises located on the ground floor of 4A1 (Rear Portion), Tso Kung Street, Tsuen Wan, New Territories.
During the inspection, officers reviewed food handling procedures and general hygiene standards. Crucially, food and environmental samples were collected for laboratory testing to identify the specific pathogen responsible for the outbreak. The CFS issued immediate regulatory measures, ordering the vendor to halt the sale of all potentially contaminated menu items. Furthermore, the establishment must perform comprehensive cleaning and disinfection and ensure all staff undergo thorough food safety and hygiene training before resuming full operations.
Upholding Standards Critical for Public Safety
This cluster serves as a timely reminder of the constant threat posed by improper food handling, particularly with high-risk items like marinated and cooked meats often sold as takeaways. Foodborne illnesses are generally preventable, relying on strict adherence to established hygiene protocols often referred to as the “Five Keys to Safer Food.”
Key Public Health Recommendations:
- Cleanliness: Always wash hands thoroughly before handling food or eating, and ensure all surfaces and utensils are clean.
- Separation: Keep raw foods (especially meat and poultry) separate from cooked and ready-to-eat foods to prevent cross-contamination.
- Cooking: Cook food thoroughly to the proper internal temperature, ensuring potential pathogens are destroyed.
- Temperature Control: Keep food at safe temperatures; refrigerate perishable items promptly.
- Water and Ingredients: Use safe water and quality, fresh raw ingredients.
Both the Centre for Health Protection and the Centre for Food Safety are continuing their joint investigation to pinpoint the exact source of contamination and identify the etiological agent, ensuring appropriate public health interventions are implemented to prevent future recurrences. Consumers experiencing symptoms after eating out are strongly advised to seek medical attention immediately.