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Housewives should also observe good hygiene practices when preparing hotpots at home.
Dr Leung advised the public to observe the following precautionary measures:
For shellfish -
Use only wholesome and preferably live ones;
Remove the dirt with a brush and rinse shellfish thoroughly in clean
water:
Discard the intestines and other dubious or inedible parts such as shells;
Cook thoroughly before consumption; and
Keep under refrigeration if not for immediate consumption.
For vegetables -
Do not patronise illegal hawkers:
Do not buy those with an obvious strange smell;
Remove the outer leaves:
Wash well in clean water and immerse in water for one hour;
Or use boiling water to blanch the vegetable for one minute. Water used for blanching should be discarded; and
Cook thoroughly.
"Wholesome raw materials, proper washing and handling, and thorough cooking are the best measures against gastro-intestinal diseases. Members of the public should observe these hygiene practices at all times," Dr Leung added.
End