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MR. CHEONG-LEEN : Sir, in the media
media campaign concerning
polluted shellfish, to what extent can the public be
assured that if such polluted shellfish should be properly
cooked, it would be safe to consume? Could an explanation
be given as to the form the compulsory artificial
purification of local shellfish will take place? Will
that be done in the harbour, or after collection? And how
can it be done after collection when it is illegal to do
so?
SECRETARY FOR HEALTH AND WELFARE : Sir, as far as making
shellfish safe by cooking it, I am advised that the
correct procedure would be to immerse the shellfish in
boiling water for one minute or steaming for about one and
a half minutes to raise the internal temperature to about
85 to 90 degrees celsius; and then to keep the shellfish
at this temperature for another minute and this would then
completely kill Hepatitis-A viruses, and the pathogenic
bacteria which are less
less resistant would almost certainly
have expired by that time.