XN000022-1996-11-23+24 — Page 12

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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