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HONG KONG PROVISIONAL URBAN COUNCIL
607
and hygiene. It is only then that we may enjoy tasty and healthy food. Thank you, Mr. Chairman.
MR. CHAN KWOK-LEUNG (in Cantonese):-Mr. Chairman, it is still early 1998 yet several cases of cholera have already taken place. The situation is disturbing indeed. Some may blame the El Nino effect or even the deteriorated hygienic condition in Hong Kong for the advance outbreak of cholera, but it is definitely not due to the weakened awareness of the public or the increased preference for sushi and sashimi. It is a matter of the environment.
4
I am most concerned for the environmental hygiene of Hong Kong, particularly the fact that cholera bacteria is constantly found in fresh water and seawater. Despite the arduous efforts of the Environmental Protection Department (EPD), under which the waters of Hong Kong are classified into Water Control Zones governed by the Water Pollution Control Ordinance and monitored by effective water quality indices, there are a lot of unsolved problems, such as the collection of sewage. A lot of sewage is still being discharged into the Victoria Harbour and Water Control Zones, because the EPD's overall sewage collection scheme has not yet been completed. In many areas there are still sewage channels collecting domestic, industrial and restaurant discharge. And then there is the strategic sewage disposal plan. Consequently we have only been able to control discharge near the coast. Although this type of sewage has gone through secondary treatment, it still affects the waters of Hong Kong. I earnestly hope that the water quality of Hong Kong will be improved so as to safeguard the health of the fish bred and the marine lives in the waters of Hong Kong and to ensure that the seawater used for the breeding of marine products will not be contaminated by disease carriers.
The other issue I am concerned for is that of hotpot restaurants. A recent cholera case involved sour people taking sashimi in a hotpot restaurant. Apart from providing sashimi, hotpot restaurants are quite disorderly in their kitchens, where a lot of raw and cooked meat is being handled and then delivered to the tables. While we are cooking our food in the hotpot, our bowls, chopsticks and other utensils are in touch with raw as well as cooked meat, resulting in cross-contamination between the kitchens and the eating areas. It is often misconceived that hotpot food is well cooked and free of bacteria, and that the soup is often at the boiling point. There is therefore very often an oversight. The bowls and chopsticks are not cleaned with hot water every time and cross-contamination arises as a result of the oversight, giving rise to bacteria infection.
I earnestly hope that the Department will not only step up inspection, but also pay particular attention to hotpot restaurants by issuing appropriate guidelines to prevent cross-contamination.
Page 617 of 654
Page 617 of 654
Page 617 of 654
Page 617 of 654
HONG KONG PROVISIONAL URBAN COUNCIL
607
and hygiene. It is only then that we may enjoy tasty and healthy food. Thank you, Mr. Chairman.
MR. CHAN KWOK-LEUNG (in Cantonese):-Mr. Chairman, it is still early 1998 yet several cases of cholera have already taken place. The situation is disturbing indeed. Some may blame the El Nino effect or even the deteriorated hygienic condition in Hong Kong for the advance outbreak of cholera, but it is definitely not due to the weakened awareness of the public or the increased preference for sushi and sashimi. It is a matter of the environment.
4
I am most concerned for the environmental hygiene of Hong Kong, particularly the fact that cholera bacteria is constantly found in fresh water and seawater. Despite the arduous efforts of the Environmental Protection Department (EPD), under which the waters of Hong Kong are classified into Water Control Zones governed by the Water Pollution Control Ordinance and monitored by effective water quality indices, there are a lot of unsolved problems, such as the collection of sewage. A lot of sewage is still being discharged into the Victoria Harbour and Water Control Zones, because the EPD's overall sewage collection scheme has not yet been completed. In many areas there are still sewage channels collecting domestic, industrial and restaurant discharge. And then there is the strategic sewage disposal plan. Consequently we have only been able to control discharge near the coast. Although this type of sewage has gone through secondary treatment, it still affects the waters of Hong Kong. I earnestly hope that the water quality of Hong Kong will be improved so as to safeguard the health of the fish bred and the marine lives in the waters of Hong Kong and to ensure that the seawater used for the breeding of marine products will not be contaminated by disease carriers.
The other issue I am concerned for is that of hotpot restaurants. A recent cholera case involved sour people taking sashimi in a hotpot restaurant. Apart from providing sashimi, hotpot restaurants are quite disorderly in their kitchens, where a lot of raw and cooked meat is being handled and then delivered to the tables. While we are cooking our food in the hotpot, our bowls, chopsticks and other utensils are in touch with raw as well as cooked meat, resulting in cross-contamination between the kitchens and the eating. areas. It is often misconceived that hotpot food is well cooked and free of bacteria, and that the soup is often at the boiling point. There is therefore very often an oversight. The bowls and chopsticks are not cleaned with hot water every time and cross-contamination arises as a result of the oversight, giving rise to bacteria infection.
I earnestly hope that the Department will not only step up inspection, but also pay particular attention to hotpot restaurants by issuing appropriate guidelines to prevent cross-contamination.
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Page 617 of 654
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