The Centre for Health Protection is investigating three reports of suspected food poisoning involving 11 people who felt ill after having dinner in a restaurant in Mong Kok on January 22.

The seven males and four females, aged 6 to 77, developed abdominal pain, diarrhoea, nausea, vomiting and fever about three to 49 hours after the dinner.

Six of them sought medical attention from private doctors. Their symptoms were generally mild and none required hospitalisation.

Initial investigations showed bacterial contamination was the likely cause of the outbreak.

Precautionary measures

People, especially food handlers, are reminded to observe good personal and environmental hygiene to prevent food-borne diseases. They should:

* clean and cook food thoroughly before consumption, particularly crustacean and bivalve seafood such as shrimps, crabs, oysters and clams;

* wash hands before eating and after going to the toilet;

* handle raw and cooked food with separate utensils to prevent cross contamination;

* keep raw and cooked food separately;

* store food in refrigerator (at 4 degrees Celsius or below) and adequately reheat leftover food before consumption; and