食物安全電子信息 E-News (4 November 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 :     (1) 大閘蟹食物安全 秋天是大閘蟹當造季節。在享用這道含高膽固醇的菜肴時，切記要適可而止。由於大閘蟹可能含有寄生蟲及致病菌，所以要徹底煮熟才可進食。 有關在選購、處理及進食大閘蟹時的安全貼士，請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_sfst/whatsnew_sfst_Fresh_Water_Hairy_Crabs_and_Food_Safety.html (2) 燒烤肉類內PAHs的風險 PAHs在環境中無處不在，因此幾乎所有食物都含有PAHs。不過，未經烹煮的食物內含大量PAHs的情況並不常見。使用烘焗和燒烤等烹煮方法會產生更多的PAHs及增加食物中的PAHs含量；而燒焦食物含有較多PAHs。因此愛吃燒烤肉類的人可能會攝入較多的PAHs。 有關給業界及消費者的建議，請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/programme/programme_rafs/programme_rafs_fc_02_09.html (3) 食物安全焦點 (2021年10月第183期及號外) 今期熱門焦點包括:  食物標籤 – 為消費者提供知情選擇  牛隻所患的非典型牛海綿狀腦病(瘋牛症)  本地學童、懷孕及哺乳婦女攝取足夠的碘嗎？  不得售賣未經批准進口的奶類 另外，於10月28日發布的焦點號外如下:   生或未煮熟的食物存有食物安全風險 歡迎到以下網頁閱覽上述月刊及號外： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf.html (4) 2021年9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/20211029_8946.html (5) 食物安全巡迴展覽 2021年11月的巡迴展覽內容包括營養標籤、有機食物、避免食用河豚、控制食物温度、殘餘獸藥、食物安全5要點、基因改造食物、孕婦食物安全建議、食物含丙烯酰胺及追蹤供應來源,保障食物安全。展覽將設於九龍城街市、展覽將設於西貢街市、楊屋道街市、沙田街市及海港政府大樓。 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 4.11.2021 =========================================================== (1) Fresh Water Hairy Crabs and Food Safety Autumn is the best season for savouring freshwater hairy crabs. They should not overindulge themselves with this cholesterol-rich cuisine. Hairy crabs may harbour parasites and pathogens. They should be cooked thoroughly before consumption. For food safety tips when buying, preparing or consuming hairy crabs, please visit the webpage for more information: https://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_Fresh_Water_Hairy_Crabs_and_Food_Safety.html (2) Risk of PAHs in Barbecued Meats Since PAHs are ubiquitous in the environment, they are present in almost all food, although they are rarely found in high levels in raw foods. Cooking methods such as roasting and grilling, on the other hand, will generate more PAHs and result in higher levels of PAHs. Also, charred foods have a higher PAHs level. That said, people love barbecued foods may take in more PAHs. For recommendations to the trade and consumers, please visit the webpage for more information: https://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_02_09.html (3) Food Safety Focus (183rd Issue, October 2021 and Extra) The topics of the current issue are: ·  Food Labelling – Providing Informed Choices for Consumers  Atypical Bovine Spongiform Encephalopathy in Cattle  Are Local School Children, Pregnant and Breast-feeding Women Having Enough Iodine?  Milk for sale should be Imported with Permission Furthermore, the topic of extra issue released on 28 October is:  Inherent Food Safety Risks of Raw or Undercooked Foods You are most welcome to read the publication at: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.htm (4) Food Safety Report for September 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/20211029_8946.html (5) Roving Exhibitions on Food Safety The roving exhibitions will be held in November 2021 at Sai Kung Market, Yeung Uk Road Market, Sha Tin Market and Harbour Building. Panels cover topics on Nutrition Labelling, Organic Food, Avoid Consuming Puffer Fish, Control of Food Temperature, Veterinary Drug Residues, 5 Keys for Food Safety, Genetically Modified Food, Food Safety Advice for Pregnant Women, Acrylamide and Enhance Food Traceability, Strengthen Food Safety. Please click to see the schedule: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2021.html Centre for Food Safety 4.11.2021     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.