The Department of Health has urged people to guard against food-borne infections. The caution comes after 41 people suffered food poisoning from a meal at a Lau Fau Shan restaurant on November 16.

The 13 men and 28 women, aged 13 to 77, were among a local tour group of around 120 people.

They suffered diarrhoea, abdominal pain and vomiting. All are either in a stable condition in hospital or recovered.

Seafood had been consumed during the meal and initial investigations show the outbreak may be related to cross contamination of cooked and uncooked food. Vibrio parahaemolyticus had been found in one test.

The department reminds the public to observe good personal, food and environmental hygiene at all times to prevent food-borne diseases.

When dining out:

* only patronise reputable and licensed restaurants;

* do not patronise illegal food hawkers;

* cook food thoroughly;

* avoid eating raw seafood;

* be a discerning consumer in choosing cold dishes, including sashimi and raw oysters in a buffet;

* drink boiled water;

* use two sets of chopsticks and eating utensils to handle raw and cooked food;

* do not try to use salt, vinegar, wine and wasabi to kill bacteria as they are not effective; and,

* always wash hands before eating and after going to the toilet.

As of October, there have been 337 confirmed food poisoning outbreaks involving about 1,600 people.