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11月第100期）
Food Safety Focus (100th Issue, November 2014)
今期熱門焦點包括 :
The topics of the current issue are:
‧ 禁止臺灣食用油及其製品輸港和售賣的最新情況
‧ Updates on Prohibition of Imports and Sale of Edible Oils and Their Products from Taiwan
‧ 食用色素：是敵是友？(下篇)
‧ Food Colours: Devil or Friend (Part III)
‧ 蔬菜樣本中的除害劑殘餘
‧ Pesticide Residues in Vegetable Samples
‧ 愛滋病病毒與食物安全
‧ Human Immunodeficiency Virus (HIV) and Food Safety
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
含生或輕度烹製雞蛋的食物沙門氏菌的情況
Salmonella in Food Commonly Containing Raw or Lightly Cooked Eggs
雞蛋營養豐富，是市民日常常吃的食物。用生或輕度烹製雞蛋製作的食物，例如窩蛋牛肉飯、賽螃蟹及意大利芝士蛋糕等都深受港人喜愛，但是雞蛋可能經由母雞的卵巢「直向傳播」或經蛋殼滲透「橫向傳播」而受到沙門氏菌污染。為評估市面上一些可能含生或輕度烹製雞蛋的食物受沙門氏菌污染的情況，中心與消費者委員會合作對有關食品進行沙門氏菌測試，藉以喚起市民和業界關注在製作有關食物時的安全問題。有關的研究結果已上載於中心網頁。
Eggs are rich in nutrients and are commonly consumed in Hong Kong. Food containing raw or lightly cooked eggs like steamed rice with beef and poached egg, crabmeat-style egg, tiramisu, etc. are very popular . However, eggs may be contaminated with Salmonella via "vertical transmission" through the ovary of the hen, or "horizontal transmission" through the shell of the egg. The CFS and the Consumer Council have conducted a joint study to assess the Salmonella contamination in food commonly containing raw or lightly cooked eggs in the local market and arouse public and trade awareness regarding the safety of these products during production. The findings has been uploaded onto the CFS website.
歡迎到以下網頁閱覽有關上述報告:
You are most welcome to browse through the report at:
中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_rafs/programme_rafs_fm_01_22.html
English:
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fm_01_22.html
專項食品調查 - 即食食品含副溶血性弧菌情況
Targeted Food Surveillance on Vibrio parahaemolyticus in Ready-to-eat Food
副溶血性弧菌是一種可引起食物中毒的常見細菌，多見於海洋環境及海產。由這種致病菌引起的食物中毒，通常與進食生或沒有徹底煮熟的海產（尤其是貝殼類海產），或於配製時處理不當而受細菌污染的食物有關。有見及此，中心就即食食品含副溶血性弧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。
Vibrio parahaemolyticus, often found in the marine environment and seafood, is a common bacterium that can cause food poisoning. Food poisoning caused by this pathogen is usually associated with consumption of raw or undercooked seafood (in particular shellfish); or improperly handled food that is cross contaminated with the bacteria. In view of this, the CFS has conducted a targeted food surveillance project on Vibrio parahaemolyticus 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 at :
中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/TFS_Vibrio_parahaemolyticus_in_Ready-to-eat_Food_c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/TFS_Vibrio_parahaemolyticus_in_Ready-to-eat_Food_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11月26日在葵涌安蔭商場舉行，讓市民認識食物安全五要點、反式脂肪及獸藥殘餘。
A roving exhibition on Food Safety will be held on 26 November in On Yam Shopping Centre in Kwai Chung for participants to learn more about 5 keys to food safety, trans fats and veterinary drug residues.
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
