Food-borne diseases, particularly those linked to hot pot cuisine, are common in cold weather. The following preventive measures should be taken:

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食源性疾病，特别是与火锅食材有关的疾病，在天气寒冷时很常见，应采取以下预防措施：

Wash hands before handling and consuming food

处理食物及进餐前要洗手

Selecting

选择

Do not patronise unlicensed vendors or those with poor hygienic standards while selecting food;

选择食物时，不要光顾无牌或卫生环境恶劣的店；

Buy fresh seafood with intact shells and without strange odour;

购买新鲜、外壳完整的、不带异味的海产品；

Preparation

准备

Wash and cook all food thoroughly;

彻底洗净并煮熟所有食材；

Wash vegetables thoroughly and soak them in clean water for a period of time if possible to wash away pesticides;

蔬菜要彻底洗净，尽可能放在清水中浸泡一段时间以便洗掉杀虫剂；

Handle seafood with extra care. Do not eat prawns when they have just turned red. Cook for five more minutes before eating;

处理海产品时要额外小心。刚变红的虾类不宜食用，应多煮五分钟；

Remove outer shells of seafood and cook the seafood in boiling water for a relatively long period of time to ensure it is thoroughly cooked;

贝壳类海产的外壳应除掉，并放入沸水中煮较长时间，确保彻底煮熟；

Eating

食用

Avoid sprinkling food with raw spring onions;

避免在食物上撒生葱；

Never use raw eggs as a dipping sauce for hot pot;

切勿用生鸡蛋作为火锅蘸料；

Use different sets of chopsticks to handle raw and cooked food to avoid cross-contamination.

生和熟的食物用不同筷子夹取，以防交叉污染。

Storing

储存

Store washed and prepared food under refrigeration below 4 degrees Celsius. Eat the food as soon as possible after cooking;

洗净及备好的食材应储存在4℃以下的冰箱内。煮熟的食材要尽快食用；

（来源：香港卫生防护中心）

统筹：宁可儿

整理：曦檬子

美编：晓马哥

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