The Centre for Health Protection is investigating the food poisoning of 11 people who ate poon choi at home in Tsing Yi.

The six women and five men, aged 40 to 59, developed abdominal pain, nausea, vomiting and diarrhoea after the meal on January 20. Seven sought medical treatment from private doctors. Their symptoms were generally mild and none required hospitalisation.

The meal was brought from a nearby restaurant and bacterial or viral contamination is the likely cause.

People, especially food handlers, should observe good personal and environmental hygiene to prevent food-borne diseases. When preparing and consuming poon choi, people should:

* thoroughly cook all the ingredients and the centre temperature of the food should reach 75 degrees Celsius;

* cook foods on the day they will be served to minimise the chance of contamination;

* keep poon choi at 60 degrees Celsius or above after cooking;

* order it from a licensed premises and do not pick it up too early in advance for consumption; and,

* reheat it once it arrives home and consume it in one go as soon as possible.

More safety tips are available here.