CFS Reports All Hairy Crab Samples Pass Safety Tests, Ensuring Public Health Compliance

Test results of seasonal food surveillance project on hairy crabs all satisfactory

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (November 13) announced the test results of the seasonal food surveillance project on hairy crabs. All samples passed the tests.

The tests included veterinary drug residues, metallic contaminants, synthetic hormones, colouring matters and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls (PCBs).

A spokesman for the CFS said, "From January 2024 to the end of October 2024, the CFS collected 101 hairy crab samples at the import and retail levels for chemical tests, and the test results were all satisfactory. The CFS will continue to conduct surveillance on hairy crabs to ensure food safety."

Traders should have obtained relevant permits or written permission granted by the FEHD for selling hairy crabs, and the hairy crabs being sold must be accompanied with health certificates issued by the relevant authorities of the exporting economies. They should source hairy crabs from reliable suppliers and comply with the relevant regulatory requirements. Moreover, hairy crabs for sale must be kept in a refrigerator.

The CFS advises members of the public to observe the following Five Keys to Food Safety in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses and enjoy the seasonal food safely.

Choose wisely

• Buy hairy crabs from reliable and hygienic shops with the Shell Fish (Hairy Crab) Permit or relevant written permission granted by the FEHD;

• During purchase, check whether the hairy crabs for sale are kept in a refrigerator, and buy live crabs with intact, shiny shells and without a foul smell; and

• For online purchase, buy from reliable online shops with licences or restricted food permits, and pay attention to the nature and potential risk associated with food items purchased online.

Keep clean

• Brush and wash the crab shells and claws before cooking; and

• Wash hands with running water and soap, and rub for at least 20 seconds before consumption.

Separate raw and cooked foods

• Put the raw crabs in a container with a cover and store them separately from other foods in the refrigerator to avoid cross-contamination.

Cook thoroughly

• Avoid eating raw crabs. Cook thoroughly and remove internal organs completely before consumption. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present in the crabs.

Safe temperature

• Cooked crabs should be consumed as soon as possible.

Tropical Cyclone Toraji situation report (1)

The Hong Kong Observatory issued No. 8 Northeast Gale or Storm Signal at 11.10pm yesterday (November 13).

The Home Affairs Department has so far opened 27 temporary shelters in various districts and 101 people have sought refuge at the shelters.

As at 2am today (November 14), the Government's 1823 Call Centre received one report of fallen trees. The Fire Services Department and the Leisure and Cultural Services Department have not received any reports of fallen trees. No report of landslide or flooding has been received so far.

According to the Hospital Authority, as at 2am today, no people have sought medical treatment at the Accident and Emergency Departments at public hospitals during the typhoon period.