| (1) 2024年3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/20240430_10946.html (2) 貝類中毒 最近有一宗懷疑神經性貝類中毒個案，患者進食海螺、花螺後感到不適。貝類中毒由貝類毒素引致，這組毒素由藻類產生。為減低貝類中毒對健康帶來的風險，在進食前應盡量除去並棄置所有內臟。 請參閱以下網頁了解相關食物安全建議： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_202_01.html (3) 食安中心向業界介紹香港製造食品進入內地市場的便利通關安排 《輸內地香港製造食品安全監管及口岸便利通關合作協議》（《合作協議》）的新措施於五月二十一日推出。符合特定要求的港產食品，在內地海關實地查驗無異常，但仍須接受抽樣檢測，則在抽樣後可直接放行，無需等待檢測結果。 請瀏覽有關的新聞公報： https://www.cfs.gov.hk/tc_chi/press/20240507_10960.html (4) 牛肉漢堡– 給食物業的食物安全指引 過去數年，「美食風格」的漢堡包餐廳在本港興起。有些餐廳供應生或半生熟的漢堡肉餅，認為在味道及口感上與全熟的截然不同。不過，他們未必知道，未經煮熟的漢堡肉餅可構成食物中毒風險。 歡迎到以下網頁閱覽上述指引： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fst/files/Beef_c.pdf 食物安全中心 16.5.2024 ============================================================= Dear E-news recipients, News on the Centre for Food Safety (CFS) online: (1) Food Safety Report for March 2024 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/20240430_10946.html (2) Shellfish Poisoning Recently, there is a case of suspected neurotoxic shellfish poisoning with the patient feeling unwell after consuming sea snails and areolate babylon. Shellfish poisoning is caused by a group of toxins, known as shellfish toxins, produced by certain species of algae. To reduce the health risk of shellfish poisoning, remove and discard all internal organs of shellfish where possible before consumption. Please click into the webpage for related food safety advice: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_202_01.html (3) CFS briefs industry representatives on Advance Release Arrangement for Hong Kong-manufactured food products entering Mainland market The new measure of the Cooperation Agreement on the Supervision of Safety and Facilitation of Customs Clearance of Food Products Manufactured in Hong Kong Exported to the Mainland will commence on May 21. Upon meeting specific requirements, Hong Kong-manufactured food products with satisfactory on-site inspection of the Mainland Customs that are still required to go through sampling and testing can be released upon completion of sampling without waiting for the results. Please browse the press release below for details: https://www.cfs.gov.hk/english/press/20240507_10960.html (4) Beef Burgers – Food Safety Guidelines for Food Businesses Over the past few years, there has been a trend for gourmet-style burger restaurants in Hong Kong. Some of them sell rare or medium burger patties that give a taste and mouthfeel considered to be distinct from their well-done counterparts. However, they may not be aware that undercooked burger patties can impose risks of food poisoning. Please click into the webpage for browsing the above guidelines: https://www.cfs.gov.hk/english/whatsnew/whatsnew_fst/files/Beef_e.pdf Centre for Food Safety 16.5.2024 | 
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