食物安全電子信息 E-News (20 April 2023)

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) 抗菌素耐藥性與食物安全   「抗菌素耐藥性」不但只是公共衞生的問題，更危及食物安全。要有效對付食物中的「超級細菌」，市民和食物業界應遵從「食物安全五要點」，處理食物時保持良好個人及環境衞生。高危人士要格外留意「生冷」食物的食安風險。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fstr/whatsnew_fstr_antimicrobial_resistance_AMR.html   (2) 冰凍甜點的食物安全指引   根據《冰凍甜點規例》( 第 132AC 章 )，冰凍甜點是指任何通常以冰凍或冷藏狀態出售供人食用的甜點。雪糕、意大利雪糕、雪葩和冰凍乳酪是其中一些例子。這些產品可以是在製造廠配製後在零售地點以勺子售賣，或是以原廠盛杯及包裝物料盛載。   冰凍甜點屬高風險食物，因為食用前沒有再烹煮或加熱以消除致病菌，而且營養成分豐富，酸鹼值接近中性，是有利微生物滋生的環境。微生物污染可以透過不同的人為和環境因素，在生產線任何階段產生。熱處理不足、貯存溫度不當，以及在熱處理後加入受污染的配料，都會導致產品的細菌含量超標。出售微生物數量超出法定上限的冰凍甜點，或會引致食源性疾病和遭檢控。   為協助冰凍甜點的食物業經營者在營運時採取食物安全措施，中心最近編製了《批發層面製造的冰凍甜點 - 給食物業的食物安全指引》及《在零售點配製即時食用的冰凍甜點 - 給食物業的食物安全指引》： https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Manufactured_at_WSL_Guideline_c.pdf https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Prepared_at_POS_Guideline_c.pdf   (3) 夏日食物安全   從控制食物安全的角度來說，冰凍飲品有潛在的風險，若在製作過程中受污染，再置於不適當環境下，便可引致微生物繁殖，造成食物中毒。為自己著想，飲用前，應衡量自己的身體狀況。冰凍飲品不適合嬰兒、兒童、孕婦、長者及免疫力較弱的人。我們亦建議大家在享用冰凍飲品時，多留意營養成分，並可考慮少糖配方的飲品，在消暑之餘，更能保持健康 !   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_sfst/whatsnew_sfst_Summer_Times_and_Food_Safety.html   (4) 金屬污染物:概覽   金屬是地殼表面的天然成分，普遍存在於環境中。進食含金屬污染物的食物所涉及的風險視乎金屬污染物在食物中的含量、進食受污染食物的分量、攝入期長短等因素而定。   為保障公眾健康，食物中的金屬污染物含量應通過《優良務農規範》及《優良製造規範》等良好作業規範，控制在可合理做到的盡可能低水平 （ALARA）。而消費者應保持均衡飲食，避免因偏吃某幾類食物而過量攝入金屬污染物。   有關詳情，請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_131_02.html     食物安全中心 20.4.2023   ***************************************************************************** Dear E-news recipients,   News on the Centre for Food Safety (CFS) online:   (1) Antimicrobial Resistance and Food Safety   Antimicrobial resistance is not only a public health issue, but also a threat to food safety. To effectively combat "superbugs" in food, the public and food businesses should follow the "Five Keys to Food Safety" and maintain good personal and environmental hygiene when handling food. Susceptible populations should pay special attention to the food safety risks of raw or undercooked food.   Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_antimicrobial_resistance_AMR.html   (2) Food Safety Guidelines for Frozen Confections   According to the Frozen Confections Regulation (Cap. 132AC), frozen confection means any confection commonly sold for human consumption in a frozen or chilled state. Ice cream, gelato, sorbet, and frozen yogurt are among examples. These products might be prepared in factories and served with scoops at retail locations, or they could be pre-packaged in their original cups and wrappers.   Frozen confections are high-risk food as they are ready to consume without no further cooking or reheating to kill disease-causing microorganisms. They also provide a good growth medium for microbes because of its rich nutrient constituents and nearly neutral pH. Microbial contamination can be introduced at various stages of the production line from different human and environmental sources. Inadequate heat treatment, improper storage temperature, and contaminated ingredients added after heat treatment can result in excessive bacterial levels in the product. The sale of frozen confections with microbial counts above the legal limit may result in foodborne diseases and prosecution.   The CFS has published “Frozen Confections Manufactured at Wholesale Level - Food Safety Guidelines for Food Businesses” and “Frozen Confections Prepared at Points of Sale for Immediate Consumption - Food Safety Guidelines for Food Businesses” for food business operators: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Manufactured_at_WSL_Guideline_e.pdf https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Prepared_at_POS_Guideline_e.pdf   (3) Summer Times and Food Safety   From food safety control perspective, iced drinks have potential risk. If the iced drinks are contaminated by bacteria or virus during the preparation, and further kept in improper conditions, the bacteria or virus contained can multiply and cause food poisoning in those who take the drinks. For your own interests, consider your health condition before consumption. Iced drinks are not suitable for infants, children, pregnant women, elderly and people with lower immunity. To cool off and stay healthy in the hot summer, you are advised to pay more attention to nutrient contents and consider a lower sugar version while enjoying iced drinks.   Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_Summer_Times_and_Food_Safety.html   (4) Metallic Contaminants: An Overview   Metals are natural components of the earth’s crust and ubiquitous in the environment. The risk associated with the consumption of food containing metallic contaminants would depend on their level present in the food, the amount of contaminated food that is consumed as well as the duration of exposure.   To protect public health, levels of metallic contaminants in food should be as low as reasonably achievable (ALARA) through best practice such as Good Agricultural Practice (GAP) and Good Manufacturing Practice (GMP). The consumers should maintain a balanced diet so as to avoid excessive exposure to metallic contaminants from a small range of food items.   For more information, please browse the following website: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_131_02.html     Centre for Food Safety 20.4.2023   *******************************************************************************       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.

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食物安全電子訊息 E-News (6 April 2023)

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)   食物安全中心提醒市民注意跨境餐飲代購及長途配送的風險   中心提醒市民，光顧跨境餐飲代購及配送時須小心謹慎，留意配送食物的運送時間及溫度控制。如餐飲配送的路程遙遠，若在控制食物的貯存溫度和運送時間方面有欠妥善，食物容易在運送過程中變壞。   大部分致病細菌在攝氏4度至60度的危險溫度範圍下會迅速繁殖。為保障外送食物安全，在運送途中，熱食應保持於攝氏60度以上，冷食於攝氏4度或以下。如食物置於危險溫度範圍，則須遵從兩小時及四小時原則（即烹製好的食物如置於室溫不超過兩小時，可放入雪櫃待用；熟食如置於室溫超過四小時，便須棄掉）。   市民可瀏覽網頁以下網頁了解更多有關網購食物安全的建議： https://www.cfs.gov.hk/tc_chi/press/20230325_10244.html https://www.cfs.gov.hk/onlinefood/     (2)   食物安全節目頻道「食電視」   新一集「食電視」《擔心的肉肉》已經於食物安全中心YouTube頻道首播，幷在中心的Facebook和Instagram專頁同步上映   詳情請參閱以下網頁： YouTube: https://www.youtube.com/watch?v=PIDdBunu4jM Facebook: https://www.facebook.com/cfs.hk/videos/240508975111239/?extid=NS-UNK-UNK-UNK-AN_GK0T-GK1C&mibextid=1YhcI9R Instagram:https://www.instagram.com/reel/CqFkpqKOHbK/?igshid=OGRjNzg3M2Y%3D     (3)   食物安全焦點 (2022年3月第200期)   最新一期的食物安全焦點已經出版。今期熱門焦點包括： l  二零二二年有關食肆及食物業的食物中毒個案回顧 l  學校午膳與食物安全 l  安全處理三文治和烘焙食品 l  浸泡菇類與食物安全   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     (4)   二零二三年食物安全巡迴展覽   2023年4月的巡迴展覽內容包括營養標簽、預防食物交叉污染、進食帶子和扇貝須知、反式脂肪、雪卡毒素、追踪供應來源，保障食物安全、基因改造食物、食物含丙烯醯胺。展覽將設於銅鑼灣街市、士美非路街市、荃灣政府合署及西灣河街市。   請點擊查看具體時間： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2023.html     (5)   2023年2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/20230331_10261.html       食物安全中心 6.4.2023     =============================================================       (1)   The CFS Reminds Public to Pay Attention to Risks Associated with Cross-boundary Meals Purchased from Agents and Delivered over Long Distance   The CFS reminded members of the public to be cautious and pay attention to the delivery time and temperature control of the food when ordering cross-boundary meals delivered by agents. Meals that need to be delivered over a long distance will be prone to spoilage during the delivery process if there is no proper control over food storage temperature and delivery time.   Most pathogenic bacteria grow and multiply rapidly at the temperature danger zone between 4 degrees Celsius and 60 degrees C. To ensure food safety, hot food and cold food should be kept above 60 degrees C and at or below 4 degrees C respectively during delivery process. If meals are kept within the temperature danger zone, the two-hour and four-hour principle should be followed (i.e. if prepared food is kept at room temperature for less than two hours, it can be refrigerated for later use; if cooked food has been held at room temperature for more than four hours, it should be discarded).   For more advice on the safety of purchasing food online, please click into the webpages for details: https://www.cfs.gov.hk/english/press/20230325_10244.html https://www.cfs.gov.hk/onlinefood/     (2)   EAT TV’ Food Safety Channel   The latest episode of EAT TV on mysterious metallic colours on meat has premiered on the CFS’ YouTube channel, and is co-streamed on the CFS' Facebook and Instagram pages.   Please click into the webpage for details: YouTube: https://www.youtube.com/watch?v=PIDdBunu4jM Facebook:https://www.facebook.com/cfs.hk/videos/240508975111239/?extid=NS-UNK-UNK-UNK-AN_GK0T-GK1C&mibextid=1YhcI9R Instagram:https://www.instagram.com/reel/CqFkpqKOHbK/?igshid=OGRjNzg3M2Y%3D   (3)   Food Safety Focus (200th Issue, February 2023)   The latest issue of Food Safety Focus is now available.  The topics include: -          Review of Food Poisoning Outbreaks Related to Food Premises and Food Business in 2022 -          School Lunch and Food Safety -          Handle Sandwiches and Bakery Products Safely -          Soaking Mushrooms and Food Safety   Please click into the webpage for details: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html     (4)   Roving Exhibitions on Food Safety   The roving exhibitions will be held in April 2023 at Causeway Bay Market, Smithfield Market, Tsuen Wan Government Offices and Sai Wan Ho Market. Panels cover topics on Nutrition Labelling; Prevention of Cross-contamination; Take Notice of Eating Scallops; Trans Fats; Ciguatoxins; Enhance Food Traceability, Strengthen Food Safety; Genetically Modified Food and Acrylamide.   Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2023.html     (5)   Food Safety Report for February 2023   To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results.   You are most welcome to read the press release at: https://www.cfs.gov.hk/english/press/20230331_10261.html       Centre for Food Safety 6.4.2023             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.

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