| 最新一期食物安全電子信息 (19/8/2021)
（1）梁祖堯與Hailey挑戰光速餐 提醒市民留意食安五要點
2021年「食物安全日」的主題為「『生冷』食物查清楚，高危人士咪漏咗」。食安中心邀請了煮食達人梁祖堯與陳俞希Hailey一同走進廚房，挑戰茶記名物「光速餐」，並提醒市民處理與烹調食物都要遵守「食物安全五要點」，以減低食物中毒的風險。
要回顧《空肚煮熟嘢：「光速餐．光速煮」》的精彩內容，可以按以下連接重溫：
https://www.youtube.com/watch?v=B7DIl5D50rM
有關更多「食物安全日2021」的資訊，請參閱：
https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/Food_Safety_Day_2021.html
（2）� ��讀食物中的二氧化硫
二氧化硫可用作防腐劑，廣泛應用於各種食物及飲品中，例如乾果、蔬菜乾、醃菜、果汁及葡萄酒。在食物中使用二氧化硫時，只要奉行優良製造規範，確保僅添加最低分量來達到預期技術效用，在正常食用情況下是安全的。但對敏感人士而言，二氧化硫可能是致敏物。
根據《食物及藥物(成分組合及標籤)規例》(第132W章)的規定，所有預先包裝食品如含有濃度達到或超過百萬分之十的亞硫酸鹽，均應在配料表中列明其作用類別及名稱。
更多有關資料，請參閱以下網頁：
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_175_01.html?fbclid=IwAR0QovYQc07_wttU1J6U4vZGBTRFY71Pbrzbiif2ESDxUfan1Wik6ztb-OY
（3）蛋及蛋製品的食用安全
生吃或進食未經煮熟的蛋，有可能導致沙門氏菌感染，可構成嚴重的健康風險，甚至危及生命，對高危人士的風險尤其大。在二零一七年八月至二零二零年八月期間，食物安全中心收到約三百幾宗與食肆有關的沙門氏菌食物中毒個案轉介，涉及近千名患者。爲了協助食物業預防蛋及蛋製品中的沙門氏菌引致食物中毒，食物安全中心就烹製蛋類食品提供實用的食物安全建議：
⦁ 選擇安全的原材料
⦁ 貯存及處理生蛋
⦁ 蛋要徹底煮熟並存放於安全溫度
更多有關資料，請參閱以下網頁：
https://www.cfs.gov.hk/eggs
（4）進口魚類及其包裝表面樣本驗出2019冠狀病毒病病毒 食安中心於八月十日從一批印尼空運進口冰鮮䱽魚，抽取共十個䱽魚表面樣本及包裝樣本進行檢測。化驗結果顯示兩個䱽魚表面樣本及一個包裝樣本對有關病毒檢測結果呈陽性，病毒量為低。2019冠狀病毒病主要透過飛沫傳播，病毒不能在食物或食物包裝中繁殖。根據現有的科學資料，世界衞生組織和各地的食物安全風險評估機構認為，人類不太可能透過進食食物而感染新型冠狀病毒。儘管如此，市民應時刻保持個人、食物及環境衞生。食安中心提醒市民留意以下各點：
⦁ 經常保持雙手清潔，特別是在觸摸口、鼻或眼之前；
⦁ 處理冷凍食物及其包裝（如適用）前後、如廁後及進食前要洗手。洗手時，要用梘液搓手最少20秒；
⦁ 分開處理生熟食物，特別是處理生肉及內臟，以免食物交叉污染� �以及
⦁ 徹底煮熟食物，避免食用生或未煮熟的動物產品。
有關新聞稿，請參閱：
https://www.cfs.gov.hk/tc_chi/press/20210813_8838.html?fbclid=IwAR2l9_3WcWDl4Y920atjNaO2HhZ0yfFh_yIr9gLpupJwyAgMPaVEeTVpINs
（5）二零二一年度食物業界講座及「食物安全重點控制」工作坊 中心於本年四月至十一月期間舉辦二零二一年度食物業界講座及「食物安全重點
控制」工作坊。這個活動主要是向食物業從業員宣傳正確處理食物的方法。透過
政府及業界的通力合作和積極參與，向他們推廣採用「食物安全重點控制」系統
及在食物製造過程中實施「食物安全計劃」，使食物安全水平得以提升。
請點擊查看具體時間：
https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_2021_Trade_Talk_and_workshop_on_HACCP.html
食物安全中心 19.8.2021 --------------------------------------------------------------------
Latest issue of E-News (19/8/2021)
(1) Joey Leung and Hailey Chan challenge speed cooking Reminding the public of “Five Keys”
The Centre for Food Safety reminds the public of the food safety risk of raw or undercooked food on Food Safety Day 2021. In addition, celebrities Joey Leung and Hailey Chan have also joined the CFS to reiterate the importance of following the “Five Keys to Food Safety” when handling and preparing food to reduce the risk of food poisoning on a speed cooking game show.
To watch the exciting episode of the game show, please click the link below:
https://www.youtube.com/watch?v=B7DIl5D50rM
For more information about Food Safety Day 2021, please browse:
https://www.cfs.gov.hk/english/whatsn ew/whatsnew_act/Food_Safety_Day_2021.html
(2) A Closer Look at Sulphur Dioxide in Foods
Sulphur dioxide can act as a preservative in a variety of foods and beverages such as dried fruits and vegetables, pickled vegetables, fruit juices and grape wines. When sulphur dioxide is used in foods in accordance with the Good Manufacturing Practice (GMP) in which only the minimum amount is added to achieve the desired technological effect, it should be safe upon normal consumption.
However, sulphur dioxide is a potential allergen for susceptible individuals. According to the requirements under the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W), all prepackaged foods containing sulphite in a concentration of 10 parts per million or more, the functional class and name of the sulphite should be specified in the ingredient list as well.
For more details, please visit the following page:
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_175_01.html?fbclid=IwAR0QovYQc07_wttU1J6U4vZGBTRFY71Pbrzbiif2ESDxUfan1Wik6ztb-OY
(3) Food Safety of Eggs and Eggs Products
Consuming raw or undercooked eggs potentially causes Salmonella infection, which can pose severe, sometimes life-threatening, health risks, especially to susceptible populations. During August 2017 to August 2020, the Centre for Food Safety has received referrals of more than 300 food poisoning outbreaks related to food premises, involving nearly 1,000 victims, caused by Salmonella species. To assist the food trade in preventing food poisoning due to Salmonella in eggs and egg products, the Centre for Food Safety gives out practical food safety advice about using eggs in food preparation:
⦁ Choose safe raw materials
⦁ ; Storing and handling of raw eggs
⦁ Pooling eggs is a high-risk practice when preparing egg dishes
For more details, please visit the following page:
https://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/whatsnew_fst_Food_safety_of_eggs_and_eggs_products.html?fbclid=IwAR3WFAcX5qvg3iXpZvD5loqzeR87X0sV0tr6HawxYO_SashFzSuGfpaCQrc
(4) Samples of Imported Fish and its Packaging Surface Tested Positive for COVID-19
The Centre for Food Safety (CFS) collected on August 10 ten pomfret fish surface samples and packaging samples from a batch of chilled pomfret fish imported from Indonesia via flight. Two pomfret fish surface samples and one packaging sample were found to be positive for the COVID-19 virus and the viral load was low. The COVID-19 virus is predominantly transmitted through droplets and cannot multiply in food or food packaging. According to current scientific knowledge, the World Health Organization and food safety assessment authorities in overseas countries considered that it is unlikely that a novel coronavirus can be transmitted to humans via food consumption. Nevertheless, members of the public should always observe personal, food and environmental hygiene. The CFS reminds the public to pay attention to the following:
⦁ Always keep hands clean, particularly before touching the mouth, nose or eyes;
⦁ Rub hands with liquid soap for at least 20 seconds when washing before and after handling chilled and frozen food and its packaging, if any; after going to the toilet; and before eating;
⦁ Handle raw and cooked food separately, and pay special attention when handling raw meat and offal, to avoid cross-contamination of food; and
⦁ Cook food thoroughly and avoid consuming raw or undercooked animal products.
Please browse the link below for the related press release:
https://www.cfs.gov.hk/english/press/20210813_8838.html?fbclid=IwAR2l9_3WcWDl4Y920atjNaO2HhZ0yfFh_yIr9gLpupJwyAgMPaVEeTVpINs
(5) 2021 Trade Talk and Workshop on HACCP
The CFS is organising the Centre for Food Safety Trade Talk and Workshop on HACCP 2021 which starts to take place from April through November 2021. The objective of the program is to publicize proper food handling to employees of food business. Coupled with the active participation and collaboration between the government and stakeholder, the Campaign also promotes the adoption of the “Hazard Analysis and Critical Control Point (HACCP) ” System and the development of “Food Safety Plan” in food processing, thereby enhancing food safety.
Please click into the press release for details:
https://www.cfs.gov.hk/english/whatsn ew/whatsnew_act/whatsnew_act_2021_Trade_Talk_and_workshop_on_HACCP.html
Centre for Food Safety 19.8.2021 |
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