食物安全電子信息 E-News (15 July 2021)

致食物安全電子信息訂閱者： 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) website : 處理與售賣燒味的食物安全建議 Food Safety Advice for Handling and Selling Siu-mei   燒味是經逾攝氏200度或以上高溫燒烤而成，在本港售賣的燒味往往會貯存在室溫，並在一些商戶的櫥窗陳列以供市民選擇。 雖然高溫會把細菌消滅但燒烤後，燒味在處理、切割和包裝等過程中可能會再次受食品處理人員和環境的細菌所污染。燒味在製作完成後，需要有適當貯存時間及溫度控制，以盡量減少致病微生物生長的風險。   中心最近發表有關燒味包括(燒肉、叉燒、燒鴨及燒鵝)在室溫下長時間展示的微生物質量變化研究報告。按照評估結果，中心製造了海報供食物業處所張貼之用，提醒處理燒味的食物從業員要留意相關個人與食物衞生，以減低燒味在製造與售賣過程中受到污染的機會，保障食物安全。   Siu-mei is prepared through grilling meat and poultry at a temperature of 200 degrees Celsius or above. In Hong Kong, siu-mei is often stored at room temperature and displayed in the windows of some shops for the customers to choose from. Although high temperature can eliminate bacteria, after grilling, siu-mei is susceptible to contamination by bacteria from food handlers and the environment during processing, cutting, and packaging. After the siu-mei is made, proper storage time and temperature control are required to minimise the risk of the growth of disease causing microorganisms.   CFS has recently released a study report regarding changes in the microbiological quality of siu-mei, including roasted pork, barbecued pork, roasted duck and roasted goose, exhibited at room temperature for a prolonged period. Based on the assessment results, the CFS created posters for display at food premises, reminding food workers dealing with siu-mei to maintain high standards of personal and food hygiene, so as to reduce the chance of siu-mei being contaminated during manufacture and sale, and to ensure food safety.   詳情請參閱以下網頁： Please click into the webpage for details:   中文： https://www.cfs.gov.hk/tc_chi/programme/programme_rafs/programme_rafs_fm_01_27.html English: https://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fm_01_27.html     水果和水果產品的食物安全貼士 Food Safety Tips on Fruits and Fruit Products   水果有營養亦是健康飲食的重要組成部分。但是，當新鮮水果接觸到存在於泥土、水或動物糞便中的有害微生物 ( 如細菌和病毒 ) ，可令水果受到污染。水果和水果產品亦可能在配製或貯存過程中受到污染。進食受污染的水果和水果產品，可導致疾病。為了確保食物安全，在任何時候，包括身處外地時，遵從相關食物安全貼士至為重要。 Fruits are nutritious and an important part of a healthy diet. However, fresh fruits may be contaminated with harmful microorganisms (such as bacteria and viruses) that are present in the soil, water or animal faeces and come into contact with the fruits. Fruits and fruit products may also become contaminated during preparation or storage.  Eating contaminated fruits and fruit products can lead to illnesses. To ensure food safety, it is important to follow food safety tips all the time, including when you are travelling abroad.   詳情請參閱以下網頁： Please click into the webpage for details:   中文： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fsf/Food_Safety_Tips_on_Fruits_and_Fruit_Products.html English: https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fsf/Food_Safety_Tips_on_Fruits_and_Fruit_Products.html     食安中心公布第二次全港性食物消費量調查結果 CFS announces results of seasonal food surveillance on rice dumplings (Second phase)   中心在六月二十九日公布第二次全港性食物消費量調查結果。是次調查對象為本港成年人口，以了解本港市民的食物消費模式和收集最新的食物消費量數據。調查所得數據將有助加強食安中心的風險評估工作能力，提供科學依據制訂有效的風險管理措施及風險傳達信息，保障市民健康 CFS announced the findings of the Second Hong Kong Population-based Food Consumption Survey on 29 June 2021. The survey covered Hong Kong's adult population, with an objective to gauge the latest food consumption patterns and obtain up-to-date food consumption data. The data obtained will help enhance the risk assessment capacity of the CFS, providing a scientific basis to formulate effective risk management measures and risk communication messages, with a view to safeguarding public health.   第二次全港性食物消費量調查報告已上載於中心的網站： The report of the Second Hong Kong Population-based Food Consumption Survey has been uploaded to the CFS website:   中文： https://www.cfs.gov.hk/tc_chi/programme/programme_firm/programme_fcs_2nd_Survey.html English: https://www.cfs.gov.hk/english/programme/programme_firm/programme_fcs_2nd_Survey.html     2021年5月份食物安全報告 Food Safety Report for May 2021   中心每月公布「食物安全報告」，分享食物監測結果，令市民可適時獲得最新的食物安全資訊。 To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results.   有關之新聞公報請瀏覽以下網頁： Please visit the webpage for related press release:   中文： https://www.cfs.gov.hk/tc_chi/press/20210630_8768.html English: https://www.cfs.gov.hk/english/press/20210630_8768.html     食物安全巡迴展覽 Roving Exhibitions on Food Safety   2021年7月的巡迴展覽內容包括營養標籤、預防食物交叉污染、雪卡毒素、食物安全5要點、有機食物、殘餘除害劑、反式脂肪、控制食物温度、天然毒素及追蹤供應來源，保障食物安全。展覽將設於紅磡街市、和輋廣場、荃灣政府合署、利東邨(公屋)及銅鑼灣街市。 The roving exhibitions will be held in July 2021 at Hung Hom Market, Wo Che Plaza, Tsuen Wan Government Offices, Lei Tung Estate(Public Housing) and New Wan Chai Market. Panels cover topics on Nutrition Labelling, Prevention of Cross-contamination, Ciguatoxins, 5 Keys for Food Safety, Organic Food, Pesticide Residues, Trans Fats, Control of Food Temperature, Natural Toxins, and Enhance Food Traceability, Strengthen Food Safety.   請點擊查看具體時間： Please click to see the schedule:   中文： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2021.html English: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2021.html   食物安全中心 Centre for Food Safety 15.7.2021   如要檢視網站版本，請按此。 Please click here to view the web page version. 本食物安全電子信息的內容，包括但不限於所有文本、平面圖像、圖畫、圖片、照片以及數據或其他資料的匯編，均受版權保障。香港特別行政區政府是本信息內所有版權作品的擁有人。除非預先得到食物環境衞生署的書面授權，否則嚴禁複製、改編、分發、發布或向公眾提供該等版權作品。 The content available in this E-News, including but not limited to all text, graphics, drawings, diagrams, photographs and compilation of data or other materials are protected by copyright. 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