E-news - 18.09.2014

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:

食物安全焦點（2014年9月第98期）
Food Safety Focus (98th Issue, September 2014)

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

‧ 埃博拉(伊波拉)病毒病與食物安全
‧ Ebola Virus Disease and Food Safety
‧ 食用色素：是敵是友？(上篇)
‧ Food Colours: Devil or Friend? (Part I)
‧ 意大利進口開心果含黃曲霉毒素
‧ Aflatoxins in Pistachio from Italy
‧ 丹麥腸含李斯特菌
‧ Listeria in Danish Sausage

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

台灣「劣質豬油」事件特定網頁
Official page for the incident of Taiwan's substandard lard

中心正積極跟進台灣「劣質豬油」事件，並就事件設立了特定網頁，為公眾及業界提供最新調查工作的進度、結果、其他相關的行動及消息。
The CFS is proactively following up the Taiwan "substandard lard" incident and has launched a designated page to provide the public and trade with the latest news on the investigation progress, results and other relevant information.

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_Substandard_Oil_Produced_in_Taiwan.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/whatsnew_fst_Substandard_Oil_Produced_in_Taiwan.html

業界講座及「食物安全重點控制」工作坊
Trade Talk and Workshop on HACCP

中心現正舉辦 2014 年度食物業界講座及「食物安全重點控制」工作坊，目的是透過連串活動，向業界推廣採用「食物安全重點控制」系統及在食物製造過程中實施「食物安全計劃」，以提升食物安全水平。
The CFS has been organising the 2014 Trade Talk and Workshop on HACCP to promote the adoption of the "Hazard Analysis and Critical Control Point (HACCP)" System and the development of "Food Safety Plan" in food processing, thereby enhancing food safety.

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_2014_Trade_Talk_and_workshop_on_HACCP.html                                                                            English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_2014_Trade_Talk_and_workshop_on_HACCP.html

專項食品調查 - 即食食品含產氣莢膜梭狀芽孢桿菌情況
Targeted Food Surveillance on Clostridium perfringens in Ready-to-eat Food

由產氣莢膜梭狀芽孢桿菌引致的食物中毒，通常與未徹底煮熟的食物或已煮熟但放在不當溫度下貯存或長時間冷卻的食物有關。大量配製的食物，尤其是已煮熟的肉類和家禽，以及在烹煮後放在室溫下長時間冷卻的食物，均屬高風險食物。中心進行了專項食品調查以了解即食食品含產氣莢膜梭狀芽孢桿菌的情況。
Food poisoning caused by Clostridium perfringens is usually associated with inadequately cooked foods or cooked foods that are cooled for prolonged period or stored under sub-optimal temperature. Foods prepared in bulk, especially cooked meat and poultry dishes, and stored at ambient temperatures with a long cooling period after cooking are at high risk. The CFS conducted a targeted surveillance on Clostridium perfringens in ready-to-eat food in order to better assess the situation.

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

中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/Clostridium_perfringens_in_Ready_to_eat_Food_c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/Clostridium_perfringens_in_Ready_to_eat_Food_e.pdf

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

9月下旬的巡迴展覽內容包括食物安全5要點、預防食物交叉污染、營養標籤、食物溫度控制及進食帶子和扇貝須知。展覽將設於東區北角政府合署及元朗錦田街市。
The coming exhibitions will be held in late September 2014. The venues include North Point Government Offices in Eastern District and Kam Tin Market in Yuen Long. Panels cover topics on 5 keys to food safety, prevention of cross-contamination, nutritional labelling, control of food temperature and take notice of eating scallops.

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