Enews - 30.04.2014

致食物安全電子資訊訂閱者:
Dear E-news recipients,

以下資訊已上載到食物安全中心(中心)網站:
News on the Centre for Food Safety (CFS) online:

活用營養標籤教材套 (2014) 及工作坊
Training Package on Nutrition Labelling (2014) and Workshops

中心於2014年推出全新的「活用營養標籤教材套」，目的是加强教育伙伴對營養標籤的認識，並協助他們向公眾人士推廣正確使用營養標籤的方法。教材套的內容包括：教學短片、 教學道具、 建議教案及工作紙。中心亦會於4月及5月舉辦「活用營養標籤教材套」工作坊，以協助社區機構的工作人員更有效掌握教材套的使用方法，並歡迎有興趣認識如何運用營養標籤的公眾人士參與。工作坊以粵語講授，費用全免。
The CFS has developed a new training kit, Training Package on Nutrition Labelling, in 2014. The package includes training videos, training props, proposed training plans and worksheets. It aims to strengthen understanding of nutrition labelling among education stakeholders and to assist them to promote the practical ways of using nutrition labelling. In order to facilitate staff of community organisations to grasp the skills of applying the training package in their workplaces, the CFS has also organised Workshops on Training Package on Nutrition Labelling. Anyone who is interested in learning more about nutrition labelling is also welcome. The workwhops will be conducted in Cantonese. Admission is free of charge.

有關工作坊的詳情及報名表格，請瀏覽以下網頁：
For the details of the training kit and workshop, please click the link below:

中文 :
http://www.cfs.gov.hk/tc_chi/programme/programme_nifl/programme_nifl_TPonNL2014_1.html
English:
http://www.cfs.gov.hk/english/programme/programme_nifl/programme_nifl_TPonNL2014_1.html

2014年3月份預先包裝食物之營養素含量及致敏物檢測結果
Results of Compliance Test for Nutrition Labelling and Declaration of Allergens for March 2014

《食物及藥物(成分組合及標籤)規例》之營養素含量及致敏物檢測結果2014年3月份報告已上載到中心網頁。
Monthly Report on Results of Compliance Test for Nutrition Labelling and Declaration of Allergens under the Food and Drugs (Composition and Labelling) Regulations for March 2014 has been uploaded onto the CFS website.

歡迎到以下網頁閱覽上述報告:
You are most welcome to browse through the report at:

中文 :
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/NL_Compliance_Test_Results_MAR_2014.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/NL_Compliance_Test_Results_MAR_2014.html

已獲小量豁免產品名單
List of Small Volume Exemption Products

根據小量豁免制度，在香港每年銷售量不超過30,000件的相同版本預先包裝食物，可獲授予營養標籤豁免。有關豁免產品名單現已上載中心網頁。
Under the Small Volume Exemption (SVE) Scheme, prepackaged foods of the same version with annual sales volume in Hong Kong not exceeding 30,000 units may be granted with exemption from providing nutrition labelling. List of SVE products has been uploaded onto the CFS website.

詳情請參閱以下網頁:
Please click on this webpage for details.

中文 :
http://www.cfs.gov.hk/tc_chi/programme/programme_nifl/files/SVE_exempted_product_c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_nifl/files/SVE_exempted_product_e.pdf

食物安全巡迴展覽
Roving Exhibitions on Food Safety

5 月的巡迴展覽內容包括營養標籤、反式脂肪、基因改造食物、食物安全五要點、雪卡毒素及預防食物交叉污染。展覽將設於深水埗又一村花園(住宅)、東涌富東邨富東廣場、九龍城何文田廣場及旺角政府工業貿易署。
The coming exhibitions will be held in May 2014. The venues include Village Gardens (Residential) in Sham Shui Po, Fu Tung Plaza, Fu Tung Estate in Tung Chung, Ho Man Tin Plaza in Kowloon City, and Trade and Industry Department Tower in Mong Kok.  Panels cover topics on nutrition labelling, trans fats, genetically modified food, 5 keys to food safety, ciguatoxins and prevention of cross contamination.

請點擊查看具體時間 :
Please click to see the schedule:

中文 :
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html

食物安全中心
Centre for Food Safety

 

Food Allergen Alert: Stop consuming a kind of cracker imported from Korea 食物致敏物警報: 停止食用一款韓國進口餅乾

Dear Sir/Madam,
 
We have issued a food allergen alert regarding " Stop consuming a kind of cracker imported from Korea ".

Please check the following link for further details.
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_e.pl?record=63

For further enquiries, you may contact us at <rc@fehd.gov.hk>.
Should you wish to cancel your registration with E-news, please notify us either by email (same address as above) or by fax (no. 2893 3547).
 
Centre for Food Safety
 
***********************************************************
 
各位先生/女士：
 
我們剛發出關於 "停止食用一款韓國進口餅乾" 的食物致敏物警報。

詳情請參閱以下連結:
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_c.pl?record=63
 

如有任何查詢，請與我們聯絡(電郵地址：rc@fehd.gov.hk)。
如想取消[食物安全電子信息]的用戶登記，請透過上述電郵地址或傳真號碼 2893 3547 通知我們。
 
食物安全中心

 

Question from a student 20140423

1)    Am I right with the following answers?

Neurotoxin sensitive to heat: Poliovirus X              botulinim toxin

Protein toxin becoming more toxic after heat-treatment: Staphylococcus aureus Right 

Causing severe food-borne intoxication during famine: Vibrio cholera   Not covered this year

2)    Am I right with the following answers?

Is it just water activity and temperature of survival won’t be affected when the condition is out of the minimum and maximum tolerance, while there will be no growth when it is not within min and max tolerance?

Figure could not be copied

Temperature higher than maximum will kill the cells. Not so with water activity.

3)    Am I right with the following answers?

 Figure could not be copied

4)    I really don’t understand how should I approach the following questions. But it appears in every year’s past paper, so I have to ask how to do it . Am I correct? Thank you very much.

-Ground beef salted: listeria moncytogene (low temp and salted)

-white wine: saccharomyces cerevisiae

-Bagel: clostridium perfringens

-Steak surface:pseudomonas

Apple juice:norovirus (I am not sure of this , I just think because apple juice has high water activity, so maybe virus can grow in it)

I really don’t understand how should I approach the question, what is special if the food has high redos or low redox? Because all facultative bacteria can grow in -400 to 400mv.

What’s so special does high sugar content and high protein content means?

 Figure could not be copied

 You have to consider all parameters. I have not got the time to do all the questions again. When I have time to-night, I will do it.

  

I am very confused on doing this table.

Am I right with the following answers?

-Ground beef: Listeria monocytogenes(low temp and high salt content)

-Fresh apple juice : norovirus

-Red wine: ?

-Bread: saccharomyces cerevisiae (because it is used in bread)

-Beef steak surface: Clostrdium perfringens

  Figure could not be copied

5)      May I ask what’s the difference between (vi) (Vii). And (viii)?

-Clostridium Botulinum is obligate aerobes and thermophiles

What’s so special if high redox with nitrate or just lower redox? What does it implies? How does it affects growth and survival?

C. botulinum is killed at high redox.

-And also may I ask what’s effect on (ix) and (x)

I have searched for very long but still don’t know the properties of Salmonella Typhimurium and E Coli,

how is pH 4.2 affects their growth and survival?

?

  Figure could not be copied

Review Session 20140422 A

28 students attended this session

Q1
Fungal toxin included in final examination? 

A
Topic not covered--no, not included in final examination.

Q2
Soybean paste included?

A
Yes

Q3
Outbreak study--what factors would be considered important?

A
Follow the observation and make a story with more specific problems identified, e.g., poor storage, poor preparation, etc.

Q4
vCJD vs CJD?

A

v CJD		CJD
Anxiety, depression and behavioral problem (like BSE)		Mental deterioration or ataxia
Extensive PrP amyloid deposits (like BSE)		Usually none
PrPSc showed the same protease resistant pattern of the BSE Q5 What to put into answer for bacterial respiration? A Keypoints are important. When answer, follow the order of importance of the information. Respirtion: aerobic and anaerobic....but never include fermentation. Q6 Outbreak investigation question: Just a story based on attack rate and rationalization  enough? A Yes, quite good already. But to get full marks, the story should include analysis, especially elimination of some other possibilities. Q7 F value and D value calculation question. A Pay attention to details. Think about the situation carefully. Question each year may be different from those from previous years. Q8 Cell density results presentation? Can it be zero? A No, if there is a number, you have to report the number. But you do not have to write all the zeros but just something like 1x10-999 Q9 Apple juice--high sugar content--yeast or acetobacter, which grows faster? A Acetobacter uses ethanol to grow and makes acetic acid, vinegar, yeast uses sugar to grow and makes ethanol, so....................... Q10 Food characteristics -->which microorganism? A Make sure you consider all characteristics and it is always relative among microorganisms.		Different pattern

Question from a student 20140420

Q
-----Original Message-----
From: EEEEEEEEEE
Sent: Sun 4/20/2014 11:59 AM
To: Prof. HS Kwan (School of Life Sciences)
Subject: Re: 2013R2-FNSC4180 : Food Microbiology: Mid-term grades have been sent to your email and is also attached here

Dear Professor Kwan,

Thank you for your reply.

I have encountered some problems when revising for the final examination. I will appreciate if you can help me in solving my enquiries during your free time.

(1) What is the purpose of 2% ethanol in controlling microbial growth? Is it that it may interfere the growth of bacteria but not yeast and mold? Then how about lactic acid bacteria?

(2) Under a growing environment suitable for growth of both Pseudomonas spp. and E.coli, Will Pseudomonas outgrows E.coli or in the other way round?

(3) Can S.cerevisiae grows under environment in which all criteria suitable for its growth but having low sugar?

(4) When choosing microorganisms preferentially grow on food, parasitic worm or protozoa should be eliminated because they need to grow with host but not in food. Is this statement correct?

(5) Pseudomonas spp. can grow under environment of low sugar, but can it grows on environment having low protein but moderate sugar? How about environment of low protein and low sugar? (Provided that all other conditions are suitable for its growth)

(6) In apple juice which is stored at 25 degree Celsius, which microorganism will more preferentially grows? Listeria monocytogenes or E.coli?

(7) Is L.monocytogenes a microaerophils or facultative anaerobes? We are given two different answers in mind-map and the table of lecture pdf.

Sorry for asking so many questions. Thank you for your time and looking forward to your reply.

A
Dear EEEEEEE,

Your questions seems to refer to questions from previous examinations. I cannot answer most of them because the questions have only partial information. Factors other than that you gave would contribute to the outcome and we need to look at them all.

Perhaps the only question that I can answer #4: parasitic worms or protozoa should not be able to grow in foods.

Also Listeria should be a facultative anaerobe.

Best,

HS Kwan

Question from a student 20140418-2

Q
From Student xxxxx

I'm a FNSC 4180 (Food Microbiology) student. I'm a bit confused about the
coverage of the final exam. According to the course outline, the exam coverage
is from lecture 12-37. That's from Prions to Probiotics. However, lectures 9-11
were also taught after the mid-term exam. I want to  know if these 3 lectures
will be covered in the exam. Thank You.

A
All materials covered after the mid term exam will be included in the final exam. That is, according to the actual coverage, not the topic listed in the outline.

Question from a student 20140418

Q

From: Student SSSSS

May i ask if the topics

1) MICROBIAL FOOD SPOILAGE PATTERNS

2) CONTROVESIAL PERSERVATIVE METHODS(nitrite, antibiotics, and food irradiation)

Are included in our exam ? 

As you have mentioned anything haven't taught during your lessons aren't examed. I do think these two topics haven't been mentioned, however in the first topic, it includes the good spoilage evaluation of different bacteria and the second topic concerning  something like antibiotics which i don't quite understand . I am quite confused about the syllabus, may i ask are these two parts be regarded as exam area or not, please ? 

Thank you very much. 

I will work hard on the exam.

A

Food spoilage has been covered in lectures so it will be included in the final examination

Controversial food preservations have not be covered so it will NOT be included.

Coverage in lectures should refer to the topic, not literally mean the exact materials covered or not.

Food Alert: Not to consume a kind of Italian almond pastry which might contain glass fragments 食物警報: 停止食用一款可能含有玻璃碎片的意大利杏仁曲奇

Dear Sir/Madam,
 
We have issued a food alert regarding "Not to consume a kind of Italian almond pastry which might contain glass fragments".
Please check the following link for further details:
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_e.pl?record=62
For further enquiries, you may contact us at <rc@fehd.gov.hk>.
Should you wish to cancel your registration with E-news, please notify us either by email (same address as above) or by fax (no. 2893 3547).
 
Centre for Food Safety
 
***********************************************************
 
各位先生/女士：
 
我們剛發出關於 "停止食用一款可能含有玻璃碎片的意大利杏仁曲奇" 的食物警報。
詳情請參閱以下連結:
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_c.pl?record=62
 
如有任何查詢，請與我們聯絡(電郵地址：rc@fehd.gov.hk)。
如想取消[食物安全電子信息]的用戶登記，請透過上述電郵地址或傳真號碼 2893 3547 通知我們。
 
食物安全中心
 

E-news - 17.04.2014

致食物安全電子資訊訂閱者:
Dear E-news recipients,

以下資訊已上載到食物安全中心(中心)網站:
News on the Centre for Food Safety (CFS) online:

「食物安全」流動應用程式
Food Safety mobile application

中心剛於4月15日推出了「食物安全」流動應用程式，讓市民隨時隨地接收有關食物安全的最新消息和資訊。大家只要透過智能電話使用此應用程式，便可第一時間接收各類食物安全警報和了解中心就有關食物安全事件採取的行動。此外，該應用程式亦帶給大家許多有關食物安全的知識和貼士，並就各類食物危害及其對公眾健康的影響提供深入淺出的資訊。「食物安全」流動應用程式可於「App Store」和「Google Play 」免費下載。
A mobile application called Food Safety was launched by CFS on 15 April, 2014.  It helps people keep abreast of the latest news and information on food safety at any time and anywhere. By using this mobile app on smart phones, you are provided with an easy access to various food alerts and the actions undertaken by the CFS in relation to food safety issues. Furthermore, the app provides users with food safety knowledge and tips as well as professional yet easy-to-understand information on food hazards and their public health risks. The Food Safety App is available for download free of charge from the App Store and Google Play.
 
如欲下載以上流動應用程式，請瀏覽：
If you are interested in downloading the above mobile apps, please visit:

中文:
http://www.cfs.gov.hk/tc_chi/food_safety_app/Food_Safety_App.html
English:
http://www.cfs.gov.hk/english/food_safety_app/Food_Safety_App.html

食物安全焦點（2014年4月第93期）
Food Safety Focus (93rd Issue, April 2014)

今期熱門焦點包括 :
The topics of the current issue are:

‧ 二零一三年有關食肆及食物業的食物中毒個案回顧
‧ Review of Food Poisoning Outbreaks Related to Food Premises and Food Business in 2013
‧ 烹調的長短「波」
‧ Different "Waves" of Cooking
‧ 植物不能隨便吃
‧ Only Consume Plants Known to be Safe

歡迎到以下網頁閱覽上述月刊 :
You are most welcome to browse through the publication at:

中文:
http://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf.html
English:
http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html

高危一族的食物安全貼士
Food Safety Tips for Vulnerable Population Groups

有些人較易因進食受微生物污染的食物而患病，例如免疫系統功能較低的人士、長者、孕婦、幼童及嬰兒等。他們一旦感染常見的食源性致病菌，可能會出現較嚴重的病徵，而不只是腹瀉和嘔吐等輕微症狀。高危人士要預防病從口入，必須嚴格遵從食物安全及衞生守則。
Some population groups, including persons with weakened immunity, elderly, pregnant women, young children and infants, are more susceptible to foodborne illness. These people, if infected by common foodborne pathogens, may develop more severe symptoms than just mild ones such as diarrhoea and vomiting. Strict observance of food safety and hygiene is important to prevent exposure to pathogens that can cause disease in people at risk.

詳情請參閱以下網頁:
Please click on this webpage for details:

中文:
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fst/whatsnew_fst_Vulnerable_Population_Groups.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/whatsnew_fst_Vulnerable_Population_Groups.html

食物安全巡迴展覽
Roving Exhibitions on Food Safety

4 月下旬的巡迴展覽內容包括營養標籤、食物安全五要點、除害劑殘餘、獸藥殘餘及天然毒素。展覽將設於北區政府合署及天水圍天慈商場。
The coming exhibitions will be held in late April 2014. The venues include Northern District Government Offices and Tin Tsz Shopping Centre in Tin Shui Wai. Panels cover topics on nutrition labelling, 5 keys to food safety, pesticide residues, veterinary drug residues and natural toxins. 

請點擊查看具體時間 :
Please click to see the schedule:

中文 :
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html

食物安全中心
Centre for Food Safety

 

Question from student 20140414

Q

From: Student LLLL

Dear Prof Kwan,

Hi. I would like to know if some parts of the lecture that are stated on the course outline but not covered during lesson, like protozoa and parasitic worms found in food, fungal toxins in foods and other parts also regarding controversial food preservation and food safety regulations other than HACCP will be covered in the final exam. Thanks a lot.

A

The parts listed only in the course outline and not covered will not be included in the Final Examination. However, I did covered protozoa and parasitic worms found in foods in the lectures. 

E-news - 03.04.2014

致食物安全電子資訊訂閱者:
Dear E-news recipients,

以下資訊已上載到食物安全中心(中心)網站:
News on the Centre for Food Safety (CFS) online:

有關小量豁免制度的收費及小量豁免首次申請的新安排
New arrangement for Small Volume Exemption (SVE) Fees and first SVE application

食物進口管制系統在2014年3月24日提升後，容許營養資料標籤制度之小量豁免首次申請，以香港政府認可的核證機關所發出的數碼證書經該系統提交。在提交首次申請後，每名豁免享有人會獲分配一個賬戶。另外，從2014年3月24日起，經該系統提交的新申請費用由345元下調至265元；續期申請的費用亦由335元調低至250元。
After upgrading the Food Import Control System on 24 March 2014, first Small Volume Exemption application under the Nutrition Labelling Scheme could be submitted through  this system with the submission of digital certificate issued by the Government-recognised Certification Authorities. After the first application, each grantee will be allocated with one account. Moreover, with effect from 24 March 2014, the fees for new and renewal applications submitted through the system are reduced from $345 to $265 and from $335 to $250 respectively.

詳情請參閱以下網頁:
Please click on this webpage for details:

中文: http://www.cfs.gov.hk/tc_chi/programme/programme_nifl/programme_nifl_Application_for_Exemption_from_NL_under_SVE_New_Arrangement.html
English: http://www.cfs.gov.hk/english/programme/programme_nifl/programme_nifl_Application_for_Exemption_from_NL_under_SVE_New_Arrangement.html

2014年2月份食物安全報告
Food Safety Report for February 2014

中心會每月公布「食物安全報告」，分析當月的食品監察結果，令市民可適時地獲得最新的食物安全資訊。
As a way to deliver the latest food safety information timely to the public, the CFS releases the "Food Safety Report" every month, giving an account of the food surveillance sample result analyses.

歡迎到以下網頁閱覽2014年2月的「食物安全報告」:
You are most welcome to browse through the report for February 2014:

中文: http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/2014_food_safety_report_02_c.pdf
English: http://www.cfs.gov.hk/english/programme/programme_fs/files/2014_food_safety_report_02_e.pdf

2014年2月份預先包裝食物之營養素含量及致敏物檢測結果
Results of Compliance Test for Nutrition  Labelling and Declaration of Allergens for February 2014

《食物及藥物(成分組合及標籤)規例》之營養素含量及致敏物檢測結果2014年2月份報告已上載到中心網頁。
Monthly Report on Results of Compliance Test for Nutrition Labelling and Declaration of Allergens under the Food and Drugs (Composition and Labelling) Regulations for February 2014 has been uploaded onto the CFS website.

歡迎到以下網頁閱覽上述報告:
You are most welcome to browse through the report at:

中文: http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/NL_Compliance_Test_Results_FEB_2014.html
English: http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/NL_Compliance_Test_Results_FEB_2014.html

食物安全巡迴展覽
Roving Exhibitions on Food Safety

4月的巡迴展覽內容包括營養標籤、食物安全條例、雪卡毒素、食物安全五要點、反式脂肪、有機食物、預防食物交叉污染、除害劑殘餘、獸藥殘餘及天然毒素。展覽將設於西貢清水灣半島(住宅)、筲箕灣愛東商場、新灣仔街市、北區政府合署及天水圍天慈商場。
The coming exhibitions will be held in April 2014. The venues include Oscar By The Sea in Sai Kung (Residential), Oi Tung Shopping Centre in Shau Kei Wan, New Wan Chai Market, Northern District Government Offices and Tin Tsz Shopping Centre in Tin Shui Wai. Panels cover topics on nutrition labelling, Food Safety Ordinance, ciguatoxins, 5 keys to food safety, trans fats, organic food, prevention of cross contamination, pesticide residues, veterinary drug residues and natural toxins. 
 
請點擊查看具體時間:
Please click to see the schedule:

中文: http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html
English: http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html

食物安全中心
Centre for Food Safety