Test results on 115 hairy crab samples collected recently for chemical and microbiological analysis are satisfactory, the Centre for Food Safety said today.
The microbiological tests covered parasites, while the chemical tests included metallic contamination, synthetic hormones, colouring matters, oxalic acid and veterinary drug residues such as chloramphenicol and malachite green.
Despite the satisfactory results, people should be careful when purchasing and eating hairy crabs, the centre said. Traders should import hairy crabs with health certificates and source them from reliable suppliers. Hairy crabs for sale must be kept refrigerated.
The centre also advised people to observe the Five Keys to Food Safety in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses:
1. Choose:
* buy hairy crabs from reliable and hygienic shops or restaurants; and,
* buy hairy crabs with intact, shiny shells without a foul smell.
2. Keep clean:
* brush and wash the crab shells and claws before cooking; and,
* wash hands with soapy water before eating.
3. Separate raw and cooked food:
* put the crabs in a covered container and store them separately from other foods in the refrigerator to avoid cross-contamination.
4. Cook thoroughly:
* cook thoroughly and remove internal organs completely before consumption; and,
* avoid eating raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present.
5. Safe temperature:
* cooked hairy crabs should be consumed as soon as possible and never keep them at room temperature for more than two hours.
People should maintain a balanced diet and avoid eating too many hairy crabs, particularly the cholesterol-rich roe. Patients with chronic illnesses should eat hairy crabs in moderation.
For more safety tips click here.
