Giuseppe
Emeritus
Hong Kong: Call to prevent E. coli O157:H7 infection (Jan 7 2011, edited)
[Source: Centre for Health Protection, Hong Kong PRC SAR, View Original Article.]
The Centre for Health Protection (CHP) of the Department of Health today (January 7) called on members of the public to maintain good personal, food and environmental hygiene to prevent infection caused by the E. coli O157:H7 bacteria.
The appeal follows the report of a suspected local case involving a two-year-old boy with a history of epilepsy living in Tuen Mun. This is the first case of E. coli O157:H7 infection reported to the CHP this year.
The boy developed fever and diarrhoea on January 2, 2011. He is now staying in Tuen Mun Hospital in stable condition.
His preliminary stool specimen tested positive for E. coli O157:H7. Further laboratory test is being conducted.
The child had no travel history during the incubation period. His household contacts are asymptomatic.
The CHP's investigation continues.
A CHP spokesman said that in general, E. coli O157:H7 could be contracted through consumption of undercooked contaminated food (especially minced beef and hamburgers) or contaminated water, or transmitted from person to person through the faecal-oral route.
"However, the bacteria can be killed at a cooking temperature of around 75 degrees Celsius for two to three minutes," he said.
"People are advised to cook meat thoroughly. The core temperature of food should reach 75 degrees Celsius for at least two to three minutes, until the cooked meat is brown throughout and the juices run clear.
"People should maintain good personal and environmental hygiene to avoid person-to-person transmission of the bacteria through the faecal-oral route. They are advised to wash hands thoroughly, particularly before handling food, before eating, after visiting the toilet and after changing diapers for their babies," the spokesman said.
There were two cases of E. coli 0157:H7 infection reported in 2009. Six cases were filed in 2010.
People may visit the CHP website, www.chp.gov.hk, to obtain more information on the disease.
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[Source: Centre for Health Protection, Hong Kong PRC SAR, View Original Article.]
The Centre for Health Protection (CHP) of the Department of Health today (January 7) called on members of the public to maintain good personal, food and environmental hygiene to prevent infection caused by the E. coli O157:H7 bacteria.
The appeal follows the report of a suspected local case involving a two-year-old boy with a history of epilepsy living in Tuen Mun. This is the first case of E. coli O157:H7 infection reported to the CHP this year.
The boy developed fever and diarrhoea on January 2, 2011. He is now staying in Tuen Mun Hospital in stable condition.
His preliminary stool specimen tested positive for E. coli O157:H7. Further laboratory test is being conducted.
The child had no travel history during the incubation period. His household contacts are asymptomatic.
The CHP's investigation continues.
A CHP spokesman said that in general, E. coli O157:H7 could be contracted through consumption of undercooked contaminated food (especially minced beef and hamburgers) or contaminated water, or transmitted from person to person through the faecal-oral route.
"However, the bacteria can be killed at a cooking temperature of around 75 degrees Celsius for two to three minutes," he said.
"People are advised to cook meat thoroughly. The core temperature of food should reach 75 degrees Celsius for at least two to three minutes, until the cooked meat is brown throughout and the juices run clear.
"People should maintain good personal and environmental hygiene to avoid person-to-person transmission of the bacteria through the faecal-oral route. They are advised to wash hands thoroughly, particularly before handling food, before eating, after visiting the toilet and after changing diapers for their babies," the spokesman said.
There were two cases of E. coli 0157:H7 infection reported in 2009. Six cases were filed in 2010.
People may visit the CHP website, www.chp.gov.hk, to obtain more information on the disease.
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