食物安全電子信息 E-News (7 October 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 : 最新一期食物安全電子信息(7/10/2021)   (1) 不要生吃淡水魚肉 慎防致病菌與寄生蟲 進食淡水魚生(中式魚生)或未徹底煮熟的淡水魚會感染寄生蟲(例如：中華肝吸蟲)，亦有機會感染食源性病菌。過往，新加坡曾經發生多宗與生吃淡水魚有關的乙型鏈球菌感染個案。乙型鏈球菌可感染身體各部分，包括血液、肺部、骨頭和關節。 為保障公眾健康，根據《食物業規例》(第132X章)，本港禁售中式魚生。消費者無論是在港或外遊，切勿進食生或未徹底煮熟的淡水魚。 預防食源性疾病，市民亦應注意個人、食物與環境衞生： 經常保持雙手清潔 適當處理好手部傷口才準備食材 生熟食物要分開擺放，並且用不同的刀具及砧板分開處理，避免交叉污染 徹底煮熟食物才進食 有關詳細資料，請瀏覽以下� �頁： https://www.cfs.gov.hk/tc_chi/food_leg/files/Bacteria_and_Parasites_c.pdf (2) 食物送遞商提供非食物送遞服務的食物安全問題 一些食物送遞商的上門送餐服務兼備非食品的外送服務，與非食品一起包裝的食物，在運送過程中可能會被微生物、滲漏或濺溢出來的非食用化學品或雜質所污染。此外，送遞時貯存溫度不當可能會導致食物滋生細菌和變壞。 有關詳細資料，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_180_03.html (3) 加工肉類、紅肉與癌症 世界衞生組織（世衞）屬下的國際癌症研究機構（IARC）早前把加工肉類歸類為"令人類致癌"（第1組），每天食用50克加工肉類，患 大腸癌的風險將增加18%；吃得愈多，風險愈大。 有證據顯示，食物中的維他命C、鈣、葉綠素和多酚等成分能抑制N-亞硝基化合物或其他致癌物質的形成。世衞建議，多吃蔬果、少吃加工肉類和紅肉是預防多種癌症的重要一環。 有關詳細資料，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_113_01.html (4) 食物安全焦點 (2021年9月第182期) 今期熱門焦點包括: 魚類樣本驗出2019冠狀病毒病病毒 – 該擔心嗎？ 禁止在食物中使用「部分氫化油」– 保護香港市民心臟健康的重要里程碑 預先包裝切開的水果含有沙門氏菌 加強葵涌海關大樓的海路進口食物管制措施 歡迎到以下網頁閱覽上述月刊： https://www.cfs .gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf.html (5) 2021年8月份食物安全報告 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。 有關之新聞公報請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20210930_8903.html (6) 食物安全巡迴展覽 2021年10月的巡迴展覽內容包括營養標籤、食物含丙烯酰胺、反式脂肪、追蹤供應來源、保障食物安全、控制食物温度、基因改造食物、食物安全5要點、天然毒素、預防食物交叉污染、有機食物及孕婦食物安全建議。展覽將設於九龍城街市、愛民廣場、保安道街市、沙田政府合署及土瓜灣街市。 請點擊查看具體時間： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2021.html 食物安全中心 7.10.2021 Latest issue of E-News (7.10.2021)   (1) Do Not Eat Raw Freshwater Fish To Avoid Harmful Bacteria and Parasites Consuming raw freshwater fish (Chinese Yu Sang) or eating raw or undercooked freshwater fish can be hazardous to be infected by parasites such as Chinese liver fluke, it can also infected by foodborne bacteria. In the past, there were outbreaks of Group B streptococcus (GBS) infections in Singapore which were associated with raw freshwater fish consumption. GBS can cause infections in different parts of the body including the bloodstream, lungs, bones and joints. In order to protect public health, Chinese Yu Sang is a prohibited food under the Food Business Regulation (Cap 132X) in Hong Kong. Consumers are advised not to eat raw or undercooked freshwater fish while dining locally or travelling and eat freshwater fish only. To prevent foodborne diseases, the public should also pay attention to personal, food an d environmental hygiene: Always keep your hands clean Prepare food only after proper handling of hand wounds Store raw and cooked foods separately, and use different knives and cutting boards to handle them separately to avoid cross-contamination Cook food thoroughly before eating For more information, please browse the following website: https://www.cfs.gov.hk/english/food_leg/files/Bacteria_and_Parasites_e.pdf (2) Food Safety Issues of Food Delivery Agencies Providing Non-food Delivery Services Some food delivery agencies provide door-to-door delivery of meal and non-food items. Packed together with non-food items, foods might risk contamination by microorganisms, the leakage or spillage of non-edible chemicals or foreign substances during transportation. Besides, delivering foods without time or temperature control can increase food safety risk. While minima lly affecting non-food items, delivery without proper holding temperatures could lead to bacterial growth and deterioration in food. For more information, please browse the following website: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_180_03.html (3) Processed Meat, Red Meat and Cancer The International Agency for Research on Cancer (IARC), the cancer research arm of the World Health Organization (WHO) has classified processed meat as "carcinogenic to humans" (Group 1). Each 50g portion of processed meat consumed daily can increase the risk of colorectal cancer by 18%. The risk increases with the amount of meat consumed, but no "safe" level can be devised. There is evidence that certain components from food, e.g. vitamin C, calcium, chlorophylls, polyphenols, etc., can inhibit the formation of N-nitroso compounds or other cancer c ausing agents. As a major prevention strategy against many cancers, the WHO recommends eating more vegetables and fruits but less processed meat and red meat. For more information, please browse the following website: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_113_01.html (4) Food Safety Focus (182nd Issue, September 2021) The topics of the current issue are: · COVID-19 Virus Found on Fish Food Sample – Should I be Concerned?. Banning Partially Hydrogenated Oils (PHOs) in Foods – A Key Milestone in Protecting Hong Kong People’s Heart Health Salmonella in Prepackaged Cut Fruit Enhancement of Control Measures for Food Imported by Sea at Kwai Chung Customhouse You are most welcome to read the publication at: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf. htm (5) Food Safety Report for August 2021 To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results. Please visit the webpage for related press release: https://www.cfs.gov.hk/english/press/20210930_8903.html (6) Roving Exhibitions on Food Safety The roving exhibitions will be held in October 2021 at Kowloon City Market, Oi Man Plaza, Po On Street Market, Sha Tin Government Offices and To Kwa Wan Market. Panels cover topics on Nutrition Labelling, Acrylamide, Trans Fats, Enhance Food Traceability, Strengthen Food Safety, Control of Food Temperature, Genetically Modified Food, 5 Keys for Food Safety, Natural Toxins, Prevention of Cross-contamination , Organic Food and Foo d Safety Advice for Pregnant Women. English: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2021.html   Centre for Food Safety 7.10.2021     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. The Government of the Hong Kong Special Administrative Region is the owner of all copyright works contained in this E-News . Any reproduction, adaptation, distribution, dissemination or making available of such copyright works to the public is strictly prohibited unless prior written authorization is obtained from the Food and Environmental Hygiene Department. 如要取消訂閱，請按此。 If you want to unsubscribe, please click here.