 | | 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 : |
| 食安中心傳達資源小組將於2月19日(星期五)重新開放
The CFS's Communication Resource Unit will be reopened on 19 February (Friday)
食物環境衞生署（食環署）今日（二月十七日）宣布，因應疫情的最新發展，食環署轄下的衞生教育展覽及資料中心，以及食物安全中心傳達資源小組將於二月十九日（星期五）重新開放。
為減低病毒傳播的風險，食環署會在上述重開的場地採取特別措施，包括進入場地的人士必須接受體溫檢測及佩戴自備的口罩；暫停使用場地內的互動式展品，以及加強清潔消毒措施等。場地入口及場內均張貼有「安心出行」場所二維碼，供市民掃描作記錄。
食環署提醒場地使用人士必須遵守《預 防及控制疾病（禁止羣組聚集）規例》（第599G章）下有關羣組聚集的規定，而有關場地的外展活動仍然暫停。
有關衞生教育展覽及資料中心，以及食物安全中心傳達資源小組的開放時間，可瀏覽以下連結:
www.fehd.gov.hk/tc_chi/research_education/heerc/index.html 及 www.cfs.gov.hk/tc_chi/rc/medialib/index.html。
The Food and Environmental Hygiene Department (FEHD) today (February 17) announced that, in view of the latest developments of the epidemic situation, the Health Education Exhibition and Resource Centre and the Communication Resource Unit, Centre for Food Safety of the FEHD will be reopened on February 19 (Friday).
The FEHD will adopt special measures at the above venues to be reopened to minimise the risk of the spread of the virus, including conducting temperature checks for all visitors before entering the venues, requiring visitors to wear their own masks be fore admission, suspending the use of interactive exhibits in the venues as well as conducting enhanced cleaning and disinfection measures. The "LeaveHomeSafe" venue QR code will be displayed at the entrance of and inside the venues for members of the public to scan and record their visits.
Venue users are reminded to comply with the Prevention and Control of Disease (Prohibition on Group Gathering) Regulation (Cap. 599G) on group gatherings. Outreach programmes of the two venues will remain suspended.
For the opening hours of the Health Education Exhibition and Resource Centre and the Communication Resource Unit, Centre for Food Safety, please refer to their respective links at:
www.fehd.gov.hk/english/research_education/heerc/index.html and www.cfs.gov.hk/english/rc/medialib/index.html.
氣炸是更健康的烹煮方式嗎？
Is Air Frying a Healthier Way to Cook?
空氣炸鍋由於傳熱媒介是熱空氣而非熱油，因此烹製氣炸食物時通常只需加入少量油，便可使炸好的食物口感更佳。此外，任何從肉中流出含有脂肪的肉汁都會分開收集在網籃之下。 雖然可以大幅減少食物的總脂肪含量，但氣炸屬高溫乾熱烹煮，與烘焙一樣，容易在高溫烹煮過程中形成化學污染物，例如丙烯酰胺及多環芳香族碳氫化合物。市民應小心選擇食物，保持均衡飲食，多吃蔬果，並控制膳食中脂肪及鹽的總量。
在高溫烹煮過程中產生污染物之一的丙烯酰胺可能令人患癌。當含豐富碳水化合物的食物在空氣炸鍋中以攝氏120度或以上烹煮時，存在於食物中的游離氨基酸天門冬酰胺與還原糖(例如葡萄糖及果糖)發生反應，便可形成丙烯酰胺。由於是可能令人致癌� �，並且有基因毒性，丙烯酰胺沒有安全食用量，故最好減少至可合理做到的盡可能低水平。
As hot air is the medium of heat transfer instead of hot oil in air fryers, oil is often added only sparingly during preparation of air-fried food to improve the resulting texture. Also, any fat-containing meat juice drained from the meat is collected separately beneath the perforated basket. While being possible to reduce significant amount of total fat content in food, air frying involves high-temperature dry-heat cooking, similar to baking, which facilitates the formation of chemical contaminants formed during high temperature cook such as acrylamide and polycyclic aromatic hydrocarbons. People should also be careful with what they choose to eat, and maintain a balanced diet which includes plenty of fruits and vegetables with the total amount of fat and salt in check.
One of the chemical contaminants formed due to high temperature cooking , acrylamide, can probably cause cancers in humans. It can be formed in an air fryer when carbohydrate-rich food is cooked at 120。C or above in the presence of the free amino acid asparagine and reducing sugars like glucose and fructose. As a probable human carcinogen and is also genotoxic, acrylamide has no safe level for consumption and it is best to reduce the level as low as reasonably possible.
詳情請參閱以下網頁：
Please visit the webpage for details:
中文：
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_173_02.html
English:
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_173_02.html
安全烹製蛋及蛋製品的業界指引
Trade Guidelines on Safe Preparation of Eggs and Eggs Products
安全烹製蛋及蛋� ��品的業界指引是為烹製和售賣蛋及蛋製品的食物業界(包括外賣店或透過流動應用程式接受訂餐的食肆)而編製，目的在於協助食物業處所在配製食物的過程中採取適當的食物安全措施，以烹製和售賣既合乎衞生又可供安全食用的蛋及蛋製品。
Trade Guidelines on Safe Preparation of Eggs and Egg Products is intended for food businesses that prepare and sell eggs and egg products, including those take-away shops or restaurants receiving orders through mobile apps. It aims to help food premises implement appropriate food safety measures in the course of food preparation to produce and sell wholesome and safe eggs and egg products.
詳情請參閱以下網頁：
Please visit the webpage for details:
中文：
https://www.cfs.gov.hk/tc_chi/food_leg/files/safe_preparation_of_eggs_and_eggs_products_c.pdf
English:
https://www.cfs.gov.hk/english/food_leg/files/saf e_preparation_of_eggs_and_eggs_products.pdf | | | | 食物安全中心
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