CHP investigates food poisoning cluster
The Centre for Health Protection (CHP) of the Department of Health is today (December 18) investigating a food poisoning cluster affecting 15 persons, and reminded the public to maintain personal, food and environmental hygiene when travelling outside Hong Kong to prevent foodborne diseases.
The cluster involved five males and 10 females aged between 57 and 94, who developed abdominal pain, diarrhoea, nausea, vomiting and fever after eating at two restaurants in Zhanjiang during a group tour to Guangdong between December 13 and 15.
Fourteen of the affected persons sought medical advice either on the Mainland or in Hong Kong. Two sought medical advice when they returned to Hong Kong while one required hospitalisation and was discharged after treatment.
Initial investigations by the CHP revealed that the affected persons had consumed common food including oysters, abalone, shrimp, sea cucumber and fish. The incident might have been caused by norovirus or Vibrio parahaemolyticus.
The CHP has forwarded the case details to the Mainland health authorities and is appealing to those who participated in the three-day tour to Zhanjiang, Taishan and Jiangmen organised by E King Travel (International) Limited between December 13 and 15 to call the CHP hotline (2125 2670) for follow up and medical surveillance. The hotline will operate from tomorrow (December 19) until December 24 from 9am to 5pm, Monday to Friday.They should seek medical advice immediately if they develop symptoms of infection, such as fever or feeling unwell.
To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
Avoid eating raw seafood;
Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
Choose pasteurised eggs, egg products or dried egg powder for dishes that often use lightly cooked or uncooked eggs;
Patronise only reliable and licensed restaurants;
Store and reheat pre-cooked or leftover foods properly before consumption;
Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
Handle raw and cooked foods carefully and separate them completely during the cooking process;
Use two sets of chopsticks and utensils to handle raw and cooked foods;
Avoid patronising illegal food hawkers;
Drink boiled water;
Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
Always wash hands before eating and after going to the toilet.
Working Group on Promoting Gold Market Development established
Following the Chief Executive's announcement in the 2024 Policy Address to establish a working group under the Financial Services and the Treasury Bureau to comprehensively review all aspects relating to the development of a gold market, take forward the establishment of an international gold trading centre, and formulate plans on enhancing the trading and regulatory mechanisms of the market, conducting domestic and overseas promotion, etc, the Government announced today (December 18) that the Working Group on Promoting Gold Market Development has been established.
The Working Group is chaired by the Secretary for Financial Services and the Treasury. Members comprise relevant government officials, representatives of regulatory bodies, financial institutions, exchanges and industry stakeholders. The Working Group will also invite other industry experts to participate in discussions on specific issues.
The Secretary for Financial Services and the Treasury, Mr ChristopherHui said, "The establishment of an international gold trading centre is a new entry point to consolidate and enhance Hong Kong's status as an international financial centre. In this year's Policy Address, the Chief Executive stated that we would attract physical gold storage, drive gold trading, settlement and delivery activities, and even propel Hong Kong into being a gold trading centre. The Government will promote the development of world-class gold storage facilities, and building on the increased gold holdings, scale up associated support and financial services such as insurance, testing and certification, logistics, etc, as well as expanding related derivative transactions such as collateral, loans and hedging, etc, hence creating a comprehensive ecosystem in a progressive manner. This will promote a comprehensive multicurrency trading, clearing, delivery, and regulatory system, thereby establishing a holistic gold trading centre. We will also explore mutual access with the Mainland financial market when appropriate."
He added, "The Working Group, which brings together industry leaders and professionals, as well as representatives of financial regulators and market participants, will hold its first meeting this month. I look forward to working closely and actively discussing with members on formulating a comprehensive implementation plan for the development of Hong Kong's gold market."
The membership of the Working Group is as follows:
Chairperson
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Secretary for Financial Services and the Treasury
Non-official members
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Ms Peggy Chang
Dr Haywood Cheung
Mr Andrew FungHau-chung
Mr Robert LeeWai-wang
Mr Lv Haitao
Mr Ma Manfu
Mr Tse Moon-chuen
Mr Kent WongSiu-kee
Mrs Sally WongChi-ming
Mr Xu Lei
Ms Zhang Qiaochun
Ms Zhu Jing
Official members
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Permanent Secretary for Financial Services and the Treasury (Financial Services)
Representative of the Hong Kong Monetary Authority
Representative of the Securities and Futures Commission
Representative of Hong Kong Exchanges and Clearing Limited
