Reference
Materials in Developing Food Safety Plan for
Selling of Siu Mei and Lo Mei
Besides
observing the basic
hygiene practices, food handlers should know
the characteristics of siu mei and lo mei and
their processing / handling in order to enhance
food safety of the products. The following information
is prepared for food handlers to identify and
control the possible hazards associated with the
sale of siu mei and lo mei to prevent the occurrence
of food poisoning:
Characteristics
of siu mei and lo mei and their selling process
Siu
mei (e.g. roasted pork) and lo mei (e.g. lo shui
goose) are often cooked thoroughly (core food
temperature reaches 75oC or above)
to destroy the microorganisms present, therefore,
from the microbiological point of view, they are
safe for consumption. However, most of the siu
mei and lo mei are meat or poultry which are high
in protein content. This makes siu mei and lo
mei conducive to the growth of pathogens.
Furthermore,
characteristics of various siu mei and lo mei
are different. For example, steamed plain chicken
is not only higher in water activity but also
lower in salt content than roasted pork, rendering
it more susceptible to survival / growth of pathogens.
In general, pathogens are more likely to survive
/ grow in food with high water activity
and low salt content. As a result food
handlers should pay special attention when handling
these types of siu mei and lo mei.
During
the manufacturing of siu mei and lo mei all the
pathogens should have been destroyed by heat.
However, due to the bare hand contacts afterwards
(e.g. during display and chopping), the chance
of microbiological contamination is increased.
Traditionally, siu mei and lo mei are displayed
at room temperature (in summer, room temperature
often reaches 30oC or above). If they
are handled improperly, pathogens will grow rapidly,
and thus increase the chance of occurrence of
food poisoning.
Pathogens
related to siu mei and lo mei and their transmission
pathways
They
are widely present in faeces of humans and animals.
In order to reduce the chance of transmission,
food handlers should wash
their hands thoroughly after going to the
toilet. No raw foods should be stored / prepared
and no pets should be allowed in the area where
siu mei and lo mei are sold.
Staphylococcus
aureus
They
are widely present in the nasal passages and
throats, and on the hair and skin of humans,
and are most often transmitted from food handlers
to siu mei and lo mei. In order to reduce the
chance of transmission, food handlers should
observe good personal hygiene practices and
appropriate handwashing method .
Vibrio parahaemolyticus
They
can be isolated from the marine environment
and seafood. No raw seafood should be handled
in the area where siu mei and lo mei are sold.
Listeria monocytogenes
They
can be isolated from the environment (e.g. cutting
boards and knives, etc.), soil, faeces of humans
and animals, sewage and grease. A cleaning
and sanitation programme should be in place
to ensure that cleaning of floors, walls, working
tables and equipment, etc. are conducted in
a systematic and regular manner. Besides, it
should be ensured that core food temperature
reaches 75oC or above when cooking
or reheating food including red sausages, etc.
Transmission
pathways of pathogens related to siu mei and lo
mei
Causes
of food poisoning outbreaks related to the consumption
of siu mei and lo mei
The
following are the major causes of food poisoning
outbreaks related to the consumption of siu mei
and lo mei. They can be categorized into two groups:
(1)
Microbiological contamination of siu mei
and lo mei
Improper personal hygiene practices and/or infected
staff (improper handwashing)
Use
of unreliable sources (contamination of foods
during transportation to the siu mei and lo
mei shop; use of non-permitted food additives
during manufacturing process)
(2)
Survival or growth of pathogens in siu
mei and lo mei
Prepare food too far in advance
Inadequate cooking (core food temperature does
not reach 75oC or above)
Inadequate reheating (core food temperature
does not reach 75oC or above)
Prepare food in excess and improper handling
of leftovers
Last
revision date:14-05-2003