Well if it was food poisoning of a Ycl chicken dish from HKG then, as these are made in very large batches, I'm sure the media would have reported the many cases by now.

The first thing CX would have wanted after the questionnaire would be a copy of the results of the stool test that the Doctor that attended the patient should have taken.

This would have confirmed whether the case was indeed food poisoning or just a stomach 'upset' that could have been caused by virtually anything.

Then the records of the 15 checks (bacterial, temperature of both food preparation and storage and reheating etc etc) that would have been carried out on the batch of this dish would have been checked.

What people tend to forget is that for food poisoning to present itself in a patient there has to be sufficient food poisoning bacteria and poor handling of the dish. Airline catering is so strictly controlled that such cases are very very rare. If anything there is more risk in F with individual preparation of some dishes.