Following a number of cases of norovirus infection due to consumption of contaminated food in Japan since last month,the Centre for Health Protection (CHP) of the Department of Health, reminded the public to be more vigilant and pay attention to personal, environmental and food hygiene to minimise the risk of food poisoning when travelling.

In general, norovirus is more active in winter. The virus can be transmitted through various means, such as eating contaminated food, contacting with the vomit or excreta of infected persons, and contacting with contaminated objects. It may lead to a large-scale outbreak. Since alcohol is not effective in killing norovirus, alcohol-based handrubs are not a substitute for handwashing with soap and water," he added.

To prevent foodborne diseases, members of the public are advised to observe good personal, food and environmental hygiene. When eating out, the points should be observed:

• Avoid eating raw seafood;
• Be careful in choosing cold cuts, including sashimi, sushi and oysters in buffets;
• Use pasteurised eggs, egg products or egg powders when preparing dishes using slightly cooked or uncooked eggs;
• Patronise reliable and licensed restaurants;
• Store and reheat pre-cooked or leftover food properly before consumption;
• When having hot pots or barbecuing, make sure the food is thoroughly cooked before eating;
• Handle raw and cooked food with care and separate them thoroughly during the cooking process;
• Use two sets of chopsticks and utensils to handle raw and cooked food separately;
• Do not patronise unlicensed food stalls;
• Drink boiled water;
• Do not attempt to sterilise food by using salt, vinegar, wine or wasabi as they are not effective in sterilising food; and Wash hands before eating and after using the toilet.

Members of the public may visit the CHP's webpages for more information and preventive advice on norovirus infection.