食物安全電子信息 E-News (16 December2021)

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) 生蠔與食物安全 冬季是傳統的吃蠔旺季。蠔的吃法五花八門，酥炸、火鍋等不一而足。蠔因為其生長特性而較易受病原體(包括細菌和病毒)及化學污染物污染。假如進食了受病原體污染的生蠔，可引致食物中毒，危害健康。 有關詳情，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fst/whatsnew_fst_Raw_oysters_and_food_safety.html (2) 火鍋的食物安全建議 在冬日有點寒風的日子，一家人圍在一起烹煮喜歡的食物，談喜歡的話題，邊吃邊聊，其樂融融。要食得滋味同吃得健康，在家中煮火鍋時要小心選擇材料，並保持食物及個人衞生。 此外，熱氣騰騰的火鍋亦是與朋友出外用膳的熱門選擇。火鍋的材料種類很多，消費者可隨個人喜好選擇合適的食物。不過，火鍋材料若未經妥善處理或徹底煮熟，進食的便可能不僅是食物，而是將可導致食物中毒的病毒或細菌亦一併吃進肚子裏。 有關詳情，請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_sfst/whatsnew_sfst_Hotpot_Safely_at_Home.html https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_sfst/whatsnew_sfst_Hot_pot_Safely_at_Restaurants.html (3) 加工肉類的鈉含量 加工肉類是指經過鹽漬、發酵或以其他增加口味或改善保存的方法處理過的肉類或內臟，例如火腿、香腸、鹹牛肉和肉乾等。國際癌症研究機構將加工肉類列為「令人類致癌」。另外，加工肉類普遍鈉含量高，攝入過量的鈉會增加患上高血壓的風險。因此，市民應避免進食過量加工肉類，並應保持均衡及多元化飲食，多吃蔬果。 有關詳情，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/programme/programme_rdss/Sodium_Intake_Tips_for_Consumers.html (4) 盆菜微生物含量調查結果滿意 中心公布最近完成一項有關盆菜微生物含量的時令食品調查，三十個樣本全部通過檢測。 有關詳情，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20211206_9052.html (5) 2021年10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。 有關詳情，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20211130_9039.html   食物安全中心 16.12.2021       (1) Raw Oysters and Food Safety Winter is the traditional season for savouring oysters. There are different ways to enjoy oysters, including deep fried, hot-pot. Due to their specific growing nature, oysters can be easily contaminated by pathogens (including bacteria and viruses) and chemical contaminants. Consumption of raw oysters contaminated with pathogens may cause food poisoning, affecting our health. Please visit the webpage for more information: https://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/whatsnew_fst_Raw_oysters_and_food_safety.html (2) Food Safety Tips for Hotpot It is warm and cosy for a family to gather around a hotpot and have a nice little chat while cooking their favourite food in a chilly winter. The recipe for healthy and yummy hotpot includes careful choice of ingredients and good food and personal hygiene. Also, hotpot is a popular choice when we dine out with friends. With a great variety of hotpot ingredients, consumers can choose whatever they like to eat. However, if hotpot ingredients are not handled properly or cooked thoroughly, we will ingest not only food but also viruses or bacteria that can cause food poisoning. Please visit the webpage for more information: https://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_Hotpot_Safely_at_Home.html https://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_Hot_pot_Safely_at_Restaurants.html (3) Level of Sodium in processed meat Processed meat refers to meat or offal that has been salted, fermented or transformed by other methods to improve preservation or enhance flavour, for example, sausages, corned beef, and jerky. The International Agency for Research on Cancer (IARC) has classified processed meat as "carcinogenic to humans" (Group 1). In addition, processed meat generally has relatively high levels of sodium and excessive sodium intake will increase the risk of developing hypertension. The public should avoid excessive consumption of processed meat and maintain a balanced diet by consuming a variety of food, including plenty of fruits and vegetables. Please visit the webpage for more information: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_134_03.html (4) Test results on microbiological quality of poon choi all satisfactory CFS announced the test results of a recently completed seasonal food surveillance project on the microbiological quality of poon choi. Thirty samples were collected and all passed the tests. Please visit the webpage for more information: https://www.cfs.gov.hk/english/press/20211206_9052.html (5) Food Safety Report for October 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 more information: https://www.cfs.gov.hk/english/press/20211130_9039.html   Centre for Food Safety 16.12.2021     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.