The Centre for Health Protection has confirmed another 151 people fell ill after eating poon choi bought from Pak Ka Pun Choi in Yuen Long, bringing the total number of people affected to 274.

One of the affected diners' stool samples tested positive for vibrio parahaemolyticus, a bacteria causing gastrointestinal symptoms.

The 135 men and 139 women aged one to 84, developed fever, diarrhoea, abdominal pain and vomiting about one to 58 hours after eating poon choi on January 29. One was admitted to St Teresa's Hospital in stable condition.  Fifty-six others consulted private doctors and 73 sought treatment from public hospitals. 

Pak Ka Pun Choi has been temporarily closed for thorough cleansing and disinfection.

Preventive measures

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

* thoroughly cook all ingredients and ensure the food's centre temperature reaches 75 degree Celsius;

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

* if poon choi must be delivered to the place it is to be eaten, it should be kept at more than 60 degrees Celsius;

* poon choi should be kept at 60 degree Celsius or above after cooking;

* order poon choi only from licensed premises and do  not pick it up too far in advance; and,

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

More safety tips for enjoying poon choi are available here.