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:
"基因改造食物多面睇"簡訊 (2015年6月第23期)
GM Food Newsletter (23rd Issue, June 2015)
最新一期「基因改造食物多面睇」簡訊已出版，內容包括「製造基因改造食物的目的」，「本地的基因改造食物」，以及「從食物籃中剔除基因改造食物？」。
The latest issue of the GM Food Newsletter has been published. This issue includes "Intention of producing GM food", "GM foods locally available" and "Picking GM food out from food baskets".
歡迎到以下網頁閱覽上述刊物:
You are most welcome to browse through the publications at:
中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_gmf/files/gmnews23c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_gmf/files/gmnews23e.pdf
專項食品調查–即食食品含蠟樣芽孢桿菌和產氣莢膜梭狀芽孢桿菌
Targeted surveillance on Bacillus cereus and Clostridium perfringens in ready-to-eat food
中心最近完成一項有關即食食品含蠟樣芽孢桿菌和產氣莢膜梭狀芽孢桿菌情況的專項食品調查。結果顯示，除較早前公布的一個不合格腐乳樣本外，其餘全部通過檢測。
蠟樣芽孢桿菌普遍存在於環境中，並可產生孢子，這些孢子能抵受熱力，承受烹煮溫度。蠟樣芽孢桿菌可產生不同毒素，引致食物中毒。至於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煮熟後長時間冷卻或放在不當溫度下貯存的食物有關。由該種致病菌引致的食物中毒，常見症狀包括嘔吐、腹瀉及腹痛，或有發燒。年幼、長者和免疫力較低的人，會較易出現嚴重及持續症狀。
中心呼籲業界在各個食物製造環節遵從優良衞生規範，以確保食物得到安全和適當處理，並符合《食品微生物含量指引》中的含量限值。而市民應經常保持良好的個人衞生和注意食物衞生。
CFS has recently completed a targeted food surveillance project on Bacillus cereus and Clostridium perfringens in ready-to-eat food. Other than an unsatisfactory preserved bean curd sample announced earlier, test results of the remaining samples were all satisfactory.
Bacillus cereus is commonly found in the environment. It can form spores which are able to resist heat and survive cooking temperature. Bacillus cereus can produce different toxins causing food poisoning. Meanwhile, 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. In food poisoning caused by the pathogen, common symptoms include vomiting, diarrhoea and abdominal pain, and maybe fever. Prolonged and severe symptoms are more likely to appear in the young, the elderly and those with a weaker immune system.
The CFS calls upon the trade to observe the Good Hygienic Practices in each stage of production to ensure safe and proper processing of the food and to comply with the limits stipulated in the Microbiological Guidelines for Food. The public is also advised to maintain good personal and food hygiene.
有關之新聞公報可瀏覽以下網頁:
Please click on this webpage for the related press release:
中文:
http://www.cfs.gov.hk/tc_chi/press/20150629_0301.html
English:
http://www.cfs.gov.hk/english/press/20150629_0301.html
2015年5月份食物安全報告
Food Safety Report for May 2015
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.
有關之新聞公報可瀏覽以下網頁:
Please click on this webpage for the related press release:
中文:
http://www.cfs.gov.hk/tc_chi/press/20150630_0302.html
English:
http://www.cfs.gov.hk/english/press/20150630_0302.html
食物安全巡迴展覽
Roving Exhibition on Food Safety
7月下旬的巡迴展覽內容包括食物安全五要點、預防食物交叉污染、雪卡毒素、營養標籤、控制食物温度、反式脂肪及食物安全條例。展覽將設於元朗同益街市、旺角政府工業貿易署及黃大仙鳳德邨。
The coming exhibitions will be held in late July at Tung Yick Market in Yuen Long, Trade and Industry Department Tower in Mongkok and Fung Tak Estate in Wong Tai Sin. Panels cover topics on 5 keys to food safety, prevention of cross-contamination, ciguatoxins, nutrition labelling, control of food temperature, trans fats and food safety ordinance.
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_2015.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2015.html
食物安全中心
Centre for Food Safety
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