食物安全電子信息 E-News (1 September 2022)

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) 冷藏保存食物–如何安全地處理冷藏食物 冷藏可以延長食物的保質期，因為以攝氏零下18度貯存食物可使食物中的酶及微生物(包括細菌、酵母菌及霉菌)失去活性。在冷藏下，食物中的水分變為冰晶，令需要水分才可生長的微生物無法獲得水分供應。在冷藏溫度下，亦可消滅旋毛蟲等寄生蟲。不過，冷藏無法殺滅細菌及病毒，而諾如病毒等病毒即使在冷藏溫度下仍具有傳染性。此外，當食物解凍時，任何已存在於食物中的微生物也會再度活躍起來。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_190_02.html     (2) 慢煮與食物安全 Sous vide的法文原意是真空。作為烹飪術語，這是指把食物放入塑膠袋並且真空密封，然後以精確的溫度（通常為攝氏47度至88度之間；一般是將整袋食物放入水浴鍋中以控制溫度）長時間烹煮。而慢煮鍋是一款用作低溫烹煮食物數小時的電器。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_94_02.html     (3) 食物安全與水浸 洪水構成潛在的食物安全問題。食物可能會被污水所污染的洪水淹浸，當中可能帶有大腸桿菌、沙門氏菌、甲型肝炎病毒和諾如病毒等致病微生物，以及其他污染物。受潮的食物也容易滋生霉菌。因此，為了確保食物安全，在水浸前後採取適當的預防措施是很重要的。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_193_02.html   (4) 食物安全焦點 (2022年8月第193期) 最新一期的食物安全焦點已經出版。今期熱門焦點包括： 蠟樣芽孢桿菌及金黃葡萄球菌產生的耐熱毒素：食物烹煮後不應在室溫下放置過久的原因 食物安全與水浸 本港點心的鈉含量 油中的污染物 － 如何解讀？   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) 食物安全中心公布月餅時令食品調查（第一期）結果 中心公布最近完成一項有關月餅的時令食品調查（第一期）結果。一百四十六個樣本全部通過檢測。   有關之新聞公報請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20220822_9713.html     食物安全中心 1.9.2022 ===========================================================     Dear E-news recipients,   News on the Centre for Food Safety (CFS) online:   (1) Preserve Food by Freezing – And How to Handle Frozen Food Safely?   Freezing extends the shelf life of food as storing food at -18 oC can inactivate enzymes and microorganisms including bacteria, yeasts and moulds in food. By freezing, the water in food turns into ice crystals and becomes unavailable to microorganisms that need it to grow. Parasites like Trichina can also be destroyed at freezing temperatures. However, freezing does not kill bacteria and viruses, and viruses like norovirus remain infectious even at freezing temperatures. Besides, any microorganisms present can also become active again when the food is defrosted.   Please click into the webpage for details: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_190_02.html   (2) Slow Cooking and Food Safety Sous vide is a French term meaning "under vacuum". As a culinary term, it refers to a method of cooking under vacuum in sealed plastic pouches at exact temperatures (generally in the range of 47°C - 88°C; often done in a water bath to control the temperatures) for a relatively long period of time. Slow cooker is an electrical appliance which is designed to cook food at lower temperatures for several hours.   Please click into the webpage for details: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_94_02.html   (3) Food Safety and Flooding Flooding poses a potential food safety concern. Foods may be inundated in floodwater contaminated with sewage that can carry disease-causing microorganisms such as E. coli, Salmonella, hepatitis A virus and norovirus, as well as other contaminants. Dampened food is also susceptible to mould growth. Therefore, it is important to take proper precautions before and after a flood to ensure food safety.   Please click into the webpage for details: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_193_02.html     (4) Food Safety Focus (193rd Issue, August 2022)   The latest issue of Food Safety Focus is now available. The topics include: · Heat-stable Toxins from Bacillus cereus and Staphylococcus aureus: Why Cooked Food Should Not Be Left at Room Temperature for Too Long Food Safety and Flooding Sodium Content in Dim Sum in Hong Kong Contaminants in Cooking Oil – How to Interpret?   You are most welcome to read the publication at: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html     (5) CFS announces results of seasonal food surveillance on on mooncakes (first phase)   The CFS announced that the test results of a seasonal food surveillance project on mooncakes (first phase). The results of 146 samples tested were all satisfactory.   Please visit the webpage for related press release: https://www.cfs.gov.hk/english/press/20220822_9713.html       Centre for Food Safety 1.9.2022   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 . 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