Food Alert - A batch of vegetable soup suspected to be tainted with chemical contamination 食物警報 - 一批預先包裝菜湯疑受化學物污染

Dear Sir/Madam,

We have issued a food alert regarding "A batch of vegetable soup suspected to be tainted with chemical contamination".

Please check the following link for further details.
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_e.pl?record=174

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"一批預先包裝菜湯疑受化學物污染"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=174

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 on 16.3.2017

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:

消費者委員會聯合研究：本地碟頭粉麵飯的鈉含量
Joint Consumer Council Study: Sodium Content in Local Meal-on-One-Plate

中心與消費者委員會合作，測試了部分本地食肆中較常見的碟頭粉麵飯的鈉含量，並檢視了數個預先包裝碟頭粉麵飯的營養標籤資料，以檢測及比較本地一些碟頭粉麵飯在不同食肆或商店的鈉含量，從而幫助公眾在外出用膳時能作出知情和適合個人情況的選擇，以及推動食物業界透過改良食品配方提供減鈉的碟頭粉麵飯。

The CFS and the Consumer Council have conducted a joint study, and tested the sodium content in some meal-on-one-plate (MOOP) that are commonly available in local restaurants, as well as checked the nutrition labelling information of some of these prepackaged MOOP. This study aims to measure and compare among food outlets the levels of sodium in some local MOOP dishes; inform and assist the public to make informed choices when eating out; and encourage the trade to provide MOOP items with less sodium through recipe reformulation.

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_rafs/programme_rafs_n_01_22_abstract.html
English:
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_n_01_22_abstract.html

2017年1月份食物安全報告
Food Safety Report for January 2017

中心會每月公布「食物安全報告」，分享食物監察結果，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 announces the "Food Safety Report" every month, sharing the food surveillance results.

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/20170228_0789.html
English:
http://www.cfs.gov.hk/english/press/20170228_0789.html 

2017年1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 January 2017

為確保預先包裝食品符合《食物及藥物(成分組合及標籤)規例》，中心自2012年起，一直有抽取預先包裝食物的樣本作檢測，其中包括檢測營養素含量及致敏物。2017年1月份有關營養素含量及致敏物檢測結果的報告，已上載到中心網頁。
The CFS has been testing, among other things, nutrients and allergens in prepackaged food samples for compliance under the Food and Drugs (Composition and Labelling) Regulations since 2012.  Monthly Report on Results of Compliance Test for Nutrition Labelling and Declaration of Allergens under the Regulations for January 2017 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/whatsnew/whatsnew_act/NL_Compliance_Test_Results_JAN_2017.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/NL_Compliance_Test_Results_JAN_2017.html

食物安全中心
Centre for Food Safety

 

 

Investigation of foodborne outbreaks Case exercise 2

Case exercise 2 discussed in class: Whiteboard capture

Investigation of foodborne outbreaks Case exercise 1

Case exercise 1 discussed in class: Whiteboard capture

Guidelines for poster preparation and submission

Dear Students,

Please note that I have posted the guidelines for poster preparation and submission on the Blackboard.

Food Alert - A batch of prepackaged salad products which might be contaminated with Listeria monocytogenes 食物警報 - 一批可能受李斯特菌污染的預先包裝沙律

Dear Sir/Madam,

We have issued a food alert regarding "A batch of prepackaged salad products which might be contaminated with Listeria monocytogenes".

Please check the following link for further details.
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_e.pl?record=173

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"一批可能受李斯特菌污染的預先包裝沙律"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=173

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


 

Food Alert - Undeclared allergen (egg) found in prepackaged spaghetti bolognese 食物警報 - 預先包裝蕃茄牛肉意大利麵含未有標示致敏物（蛋類）

Dear Sir/Madam,

We have issued a food alert regarding "Undeclared allergen (egg) found in prepackaged spaghetti bolognese".

Please check the following link for further details.
http://www.cfs.gov.hk/cgi-bin/cfsnew/fa/foodalert_e.pl?record=172

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"預先包裝蕃茄牛肉意大利麵含未有標示致敏物（蛋類）"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=172

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


 

Final Examination is now Centralized and still Open Book

Dear Students,

The final examination of FNSC3180 Food Microbiology is now organized by the Examination Sectio of the University and centralized. It will remain as Open Book examination. Please check the final examination time table to make sure you know the date and time. Let me know if you have any trouble or clash with other examinations.

Best,

HS Kwan

E-news - 02.03.2017

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 (2017年2月第127期)
Food Safety Focus (127th Issue, February 2017)

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

• 懷疑"假米"的真偽
• The Authenticity of Alleged "Fake" Rice
• 蔬果的除害劑殘餘(第I部分):過去三十年有關除害劑殘餘的食物中毒風險趨勢
• Pesticide Residues in Vegetables and Fruits Part I:Trends in Pesticide Residues Food Poisoning Risk in the Past Three Decades
• 一些產自法國、愛爾蘭及蘇格蘭的生蠔受諾如病毒污染
• Certain Raw Oysters from France, Ireland and Scotland Contaminated with Norovirus
• 一批本地活豬被檢出含有氯霉素
• Chloramphenicol Found in a Batch of Local Live Pigs

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

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。有關豁免產品名單已上載至中心網頁。
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 Exhibition on Food Safety

3月的巡迴展覽內容包括食物含丙烯酰胺、孕婦食物安全建議、食物安全條例、食物安全5要點、殘餘獸藥、反式脂肪、預防食物交叉污染、有機食物、控制食物溫度、天然毒素及營養標籤。展覽將設於保安道街市、聯和墟街市、西營盤街市、黃泥涌街市、利東邨及電氣道街市。
The coming exhibitions will be held in March at Po On Street Market, Luen Wo Hui Market, Sai Ying Pun Market, Wong Nai Chung Market, Lei Tung Estate and Electric Road Market. 　Panels cover topics on acrylamide, food safety advice for pregnant women, Food Safety Ordinance, 5 keys to food safety, veterinary drug residues, trans fats, prevention of cross-contamination, organic food, control of food temperature, natural toxins and nutrition labelling.

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_2017.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2017.html

食物安全中心
Centre for Food Safety

 

 

WHO Fact Sheet--Emerging foodborne Diseases

WHO Fact Sheet--Emerging foodborne Diseases

WHY DO FOODBORNE DISEASES EMERGE?

New foodborne disease threats occur for a number of reasons. These include increase in international travel and trade, microbial adaptation and changes in the food production system, as well as human demographics and behaviour:

The globalization of the food supply: A large

outbreak of cyclosporiasis occurred in North

America in 1996-7 linked to contaminated

raspberries imported from South America.

The inadvertant introduction of pathogens into

new geographic areas: Vibrio cholerae was

introduced into waters off the coast of southern

introduced into waters off the coast of southern

United States when a cargo ship discharged

contaminated ballast water in 1991. It is likely that

a similar mechanism led to the introduction of

cholera for the first time this century into South

America in 1991.

Travellers, refugees, and immigrants exposed

to unfamiliar foodborne hazards while abroad:

International travellers may become infected by

foodborne pathogens that are uncommon in their

countries. It is estimated that about 90% of all

cases of salmonellosis in Sweden are imported.

Changes in microorganisms: Changes in

microbial populations can lead to the evolution of

new pathogens, development of new virulent

strains in old pathogens, development of antibiotic

resistance that might make a disease more difficult

to treat, or to changes in the ability to survive in

adverse environmental conditions.

Change in the human population: The

population of highly susceptible persons is

expanding world-wide because of ageing,

malnutrition, HIV infections and other underlying

medical conditions. Age is an important factor in

susceptibility to foodborne infections because

those at the extremes of age have either not

developed or have partially lost protection from

infection. Particularly for the elderly, foodborne

infections are likely to invade their blood stream

and lead to severe illness with high mortality rates.

People with a weakened immune system also

become infected with foodborne pathogens at

lower doses which may not produce an adverse

reaction in healthier persons. Seriously ill persons,

suffering, for example, from cancer or AIDS, are

more likely to succumb to infections with

Salmonella, Campylobacter, Listeria, Toxoplasma,

Cryptosporidium, and other foodborne pathogens.

In developing countries reduced immunity due to

poor nutritional status render people, particularly

poor nutritional status render people, particularly

infants and children, more susceptible to foodborne

infections.

Changes in lifestyle: Greater numbers of people

go out and eat meals prepared in restaurants,

canteens, fast food outlets, and by street food

vendors. In many countries, the boom in food

service establishments is not matched by effective

food safety education and control. Unhygienic

preparation of food provides ample opportunities

for contamination, growth, or survival of foodborne

pathogens.

Food-borne diseases pose a considerable threat to

human health and the economy of individuals, families

and nations. Their control requires a concerted effort

on the part of the three principal partners, namely

governments, the food industry and consumers. As part

of its food safety education campaign, WHO issued The

5 Keys to Safer Food and a guide on Safe Food for

Travellers.