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10月第99期）
Food Safety Focus (99th Issue, October 2014)
今期熱門焦點包括 :
The topics of the current issue are:
‧ Substandard Lard and Its Products from Taiwan
‧ 台灣進口的劣質豬油及其製品
‧ Food Colours: Devil or Friend? (Part II)
‧ 食用色素：是敵是友？(中篇)
‧ Excessive Mercury in Swordfish Products
‧ 劍魚產品含過量汞
‧ Hydrocyanic Acid in Australian Raw Apricot Kernels
‧ 澳洲杏仁含氫氰酸
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
時令食品調查 - 大閘蟹
Seasonal Food Surveillance - Hairy Crabs
秋天是大閘蟹當造的季節，也是市民食蟹的高峰期。中心最近進行了一項有關大閘蟹的時令食品調查，為消費者及業界提供有關食品的食用安全資訊。
Autumn is the season for hairy crabs and there will be an upsurge in consumption during the period. The CFS has recently completed a seasonal food surveillance project on hairy crabs to provide relevant food safety information to consumers and the trade.
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/programme/programme_fs/files/2014_Hairy_Crabs_C.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/2014_Hairy_Crabs_e.pdf
專項食品調查 - 即食食品含金黃葡萄球菌情況
Targeted Food Surveillance on Staphylococcus aureus in Ready-to-eat Food
金黃葡萄球菌是一種常見並可引起食物中毒的細菌。它廣泛存在於大自然，常見於身體健康的人的鼻腔、咽喉、頭髮及皮膚，並大量存在於傷口和受感染的部位。這種致病菌引起的食物中毒，通常與配製工序較多，食用前又無需再烹煮；以及在室溫下存放過久的食物有關，例如手撕雞、燒味和鹵味等。有見及此，中心就即食食品含金黃葡萄球菌情況進行專項食品調查，有關的檢測結果已上載於中心網頁。
Staphylococcus aureus is a common bacterium that can cause food poisoning. It exists widely in our environment and is commonly found in the nasal cavity, throat, hair and skin of healthy individuals. It presents in large numbers in wounds and infections. Food poisoning caused by this pathogen is usually associated with consumption of foods that require considerable handling during preparation but without subsequent cooking; and food stored at ambient temperature for a prolonged period. Examples are shredded chicken, siu-mei & lo-mei, etc. In view of this, the CFS has conducted a targeted food surveillance project on Staphylococcus aureus in ready-to-eat food. The findings 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:
中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/2014_Staphylococcus_aureus_in_Ready-to-eat_Food_C.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/2014_Staphylococcus_aureus_in_Ready-to-eat_Food_e.pdf
2014年8月份食物安全報告
Food Safety Report for August 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8月的「食物安全報告」:
You are most welcome to browse through the report for August 2014:
中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/2014_food_safety_report_08_c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/2014_food_safety_report_08_e.pdf
食物安全巡迴展覽
Roving Exhibition on Food Safety
食物安全巡迴展覽將於10月20日在深水埗保安道街市舉行，讓市民認識有機食物、雪卡毒素及進食帶子和扇貝須知。
A roving exhibition on Food Safety will be held on 20 October in Po On Road Market in Sham Shui Po for participants to learn more about organic food, ciguatoxins 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
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