02 February 2024

Food Poisoning Seminar

食物中毒講座

The Food and Environmental Hygiene Department came to our school to give a seminar on preventing food poisoning, which is usually caused by consuming contaminated food or water containing bacteria, viruses, parasites, biotoxins, or chemicals. In the seminar, some common causative agents of food poisoning are introduced, like Salmonella (Bacteria), Staphylococcus aureus (Bacteria), Ciguatera fish poisoning (Biotoxin) and Pesticide (Chemical). Students learnt five simple and practical keys to Food Safety as follows:
1. Choose (Choose safe raw materials);
2. Clean (Keep hands and utensils clean);
3. Separate (Separate raw and cooked food);
4. Cook (Cook thoroughly);
5. Safe Temperature (Keep food at a safe temperature).

食物環境衛生署到校宣傳預防食物中毒的知識。讓學生明白食物中毒通常是因為食用含有細菌、病毒、寄生蟲、生物毒素或化學物質的受污染食物或水所引起的。 研討會介紹了一些常見的食物中毒病原體，如沙門氏菌（細菌）、金黃色葡萄球菌（細菌）、雪卡魚中毒（生物毒素）和農藥（化學）。 學生學習了以下 5 個簡單實用的食品安全要點：
1. 精明選擇（選擇安全的原材料）；
2. 保持清潔（保持雙手及用具清潔）；
3. 生熟分開（分開生熟食物）；
4. 煮熟食物（徹底煮熟食物）；
5. 安全溫度（把食物存放於安全溫度）。