Christmas festival food for bakery
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Newsletter no.: NFD/M/16/10/85
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Chemlab HK Newsletter Highlight –
Christmas festival food for bakery
Dear [FIRSTNAME],
Crunchy ginger cookies, gingerbread man, warming hot chocolate and a big classic Christmas cake will definitely no doubt the best treat for us to celebrate our coming Christmas. But the trouble is, you may not be so happy after you notified what might be sneaking under those pleasant looking sweet, creamy treats on the table in front of you. Yea that’s right, Salmonella.
The flu or cold that you think you might end up with after the holidays might keep persuading you that it’s just a flu or it is just a typical case like you are eating too much. Unfortunately, the truth is, you’ll find those symptoms are actually flu-like symptoms from Salmonella.
From fever and stomach cramps to pneumonia and meningitis. Salmonella appears in human body as a severe flu. And children, elderly and those who have compromised immune systems are vulnerable groups that have the least strength to resist the illness. The Hong Kong Centre for Food Safety had also proven that Salmonella did actually exist in snacks, dairy products and chocolate based deserts.
Salmonellosis which refers to an infection cause by Salmonella, it causes flu like symptoms such as abdominal cramps, stomach pain, diarrhoea, nausea, chills, fever, headache and even more frightening is you might find blood in your stool. The nightmares usually start within 48 hours after you eat. The illness can last a day or two, and sometimes longer. In some cases, people who've suffered from Salmonella poisoning can experience joint pain and bowel discomfort for three to four weeks after they first got sick. Salmonella may also trigger typhoid fever, causing the liver and spleen become enlarged during the second week followed with distinctive skin rash shows up in your body as well.
To avoid these tragedies and protect those you care around you. The first crucial step you must take is to always wash your hands before you prepare any food. Secondly, although it is tempting, but you must avoid eating raw eggs or any products that have raw eggs within it, make sure you cook the egg properly until core temperature reaches at least 75ºC or the yolk turns solid. Always you never cross contaminate the food by not putting was food and cooked food in the same area, make sure raw and cooked food are separately stored.
Imagine it, no one wants their successful catering, restaurant or supermarket business starts to crumble just because part of your suppliers doesn’t pay attention to their hygiene. Unable to keep your standards within the CFS guideline in Hong Kong Food Regulations might cause a large scale food recall.
Worried that your business might be affected? Chemical Laboratory HK (Chemlab) offers HOKLAS-accredited testing services for the detection of Salmonella in samples of your food. So, you should be able to expect a test report detailing recommended actions to take very soon.
References:
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fm_01_03_seae.html
http://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_2010_3Secrets_to_Safe_Holiday_Buffet.html
 
and to get more information about food safety and our testing services.
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May Leung
Business Development and Quality Manager

Tel:(852) 2606 7178     Mob:(852) 9106 6761
Fax:(852) 2310 2990    Email : may.leung@chemlab.hk

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