The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 31) released the findings of its food safety report for last month. The results of about 6 200 food samples tested (including food items purchased online) were found to be satisfactory except for three unsatisfactory samples that were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said that about 1,800 food samples were collected for microbiological tests, and about 4,400 samples were taken for chemical and radiation level tests. The microbiological tests covered pathogens and hygiene indicators; the chemical tests included testing for pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others; and the radiation-level tests included testing for radioactive caesium and iodine in samples collected from imported food from different regions. The samples comprised about 1,700 samples of vegetables and fruit and their products; about 400 samples of cereals, grains and their products; about 700 samples of meat and poultry and their products; about 900 samples of milk, milk products and frozen confections; about 900 samples of aquatic and related products; and about 1,600 samples of other food commodities (including beverages, bakery products and snacks). The three unsatisfactory samples comprised a prepackaged pistachio paste sample suspected to be contaminated with aflatoxin; a bighead carp sample found with malachite green; and a cut fruits sample found with Salmonella. The CFS has taken follow-up actions on the above-mentioned unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items, and tracing the sources of the food items in question. The spokesman reminded the food trade to ensure that food is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks. Separately, in response to the Japanese Government's discharge of nuclear-contaminated water at the Fukushima Nuclear Power Station, the CFS will continue enhancing the testing on imported Japanese food, and make reference to the risk assessment results to adjust relevant surveillance work in a timely manner. The CFS will announce every working day on its dedicated webpage (www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html) the radiological test results of the samples of food imported from Japan, with a view to enabling the trade and members of the public to have a better grasp of the latest safety information. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251231_12080.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 31) instructed the trade to suspend the import of shellfishes harvested in area Étang de Thau in France. The trade should also stop using or selling the product concerned immediately should they possess it. A spokesman for the CFS said, "The CFS noted a notification from the Rappel Conso of France that shellfishes harvested in area Étang de Thau in France were suspected to be contaminated with norovirus and under recall. Upon learning of the incident, the CFS immediately conducted investigation and contacted local major importers for follow-up. A preliminary investigation by the CFS found that a local importer, City Super Limited, had imported and sold the raw oysters harvested in the area concerned. For the sake of prudence, the CFS has immediately suspended the import into and sale within Hong Kong of shellfishes harvested in the area concerned, and instructed the importer to stop sale of, remove from shelves and recall the affected oysters. Members of the public may call the hotline of City Super Limited at 2736 3866 during office hours for enquiries about the recall of the products concerned." The trade should also stop selling other shellfishes products from the affected area if they possess them. The spokesman pointed out that as shellfishes including oysters feed by filtering a large volume of seawater, pathogens can accumulate in them if they are grown in or harvested from contaminated water. Raw or partially cooked shellfishes are high-risk foods. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating raw oysters. The CFS will inform the French authorities and will also notify the local trade. It will continue to follow up on the incident and take appropriate action to safeguard food safety and public health. An investigation is ongoing. Ends/Wednesday, December 31, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251231_12085.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 29) released the fourth report under the Second Hong Kong Total Diet Study, which assessed the dietary exposure of the Hong Kong population to residues of pesticides or their metabolites and the associated health risks. The findings showed that the dietary exposure estimates of both average and high consumers in the local adult and younger populations to the pesticide or metabolite residues analysed were all below the respective Health-based Guidance Values (HBGVs), indicating that they would be unlikely to pose health risks to the local population. Moreover, the dietary exposure of the adult population to residues of the relevant pesticides or their metabolites was comparable to or lower than those reported in the First Hong Kong Total Diet Study. A total of 101 pesticides or their metabolites, including 75 under four groups, namely neonicotinoids (neonics), organophosphorus pesticides (OPPs), carbamates, and dithiocarbamate (DTC) metabolites, and 26 other individual pesticides, were analysed in 374 composite samples involving 187 food items. Results showed that 39 pesticides (39 per cent) were not detected in any composite samples and the remaining 62 pesticides or metabolites (61 per cent) were detected at low levels in the composite samples, either singly or in combination, predominantly in plant-based food such as fruits and vegetables. Among the four groups of pesticides or metabolites, neonics was the most commonly detected, in 49 per cent of all composite samples, followed by OPPs (37 per cent) and carbamates (26 per cent). Overall, the dietary exposure estimates of the Hong Kong population to the pesticide or metabolite residues analysed were below their respective HBGVs. A spokesman for the CFS said, "The pesticides or their metabolites analysed in the study are commonly employed on crops as insecticides, herbicides, fungicides, etc. The adverse health effects of pesticides on humans depend on their toxicity, as well as the amount and duration of exposure to the pesticide residues. In general, when pesticides are used under strict adherence to Good Agricultural Practice, only acceptable amounts of pesticide residues should remain in the crops or foods of animal origin, which would not pose health risks to the public." The spokesman emphasised that the findings re-affirmed the safety of basic dietary advice on healthy eating, i.e. have a balanced and varied diet which includes a wide variety of fruits and vegetables. The Second Hong Kong Total Diet Study aims to estimate the latest dietary exposure of the Hong Kong population and various population subgroups to some chemical substances of potential food safety concern, and assess the associated health risks. The public can download the relevant study reports released thus far from the CFS webpage at www.cfs.gov.hk/english/programme/programme_firm/programme_tds_2nd_HKTDS_report.html. Ends/Monday, December 29, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251229_12074.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 9) announced that a bamboo fungi sample was found to contain sulphur dioxide, a preservative, at a level exceeding the legal limit. The CFS is following up on the incident. "The CFS collected the above-mentioned bamboo fungi sample from a shop in Sham Shui Po for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 10,300 mg/kg, exceeding the legal limit of 500 mg/kg," a CFS spokesman said. "The CFS has informed the vendor concerned of the irregularity and instructed it to stop sale and remove from shelves the product concerned. The CFS is also tracing the source of the product," the spokesman added. According to the Preservatives in Food Regulation (Cap. 132BD), any person who sells food with preservatives above the legal limit is liable upon conviction to a fine of $50,000 and imprisonment for six months. Sulphur dioxide is a commonly used preservative in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products. This preservative is water soluble, most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headaches and nausea after consumption. The CFS will continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Tuesday, December 9, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251209_12035.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 8) announced the test results of a recently completed surveillance project assessing the food safety of hot pot cuisine. A total of 345 hot pot food samples were collected, and all passed the tests. A CFS spokesman said, "Hong Kong people like eating hot pot meals. As food additives such as colouring matters and preservatives may be used during the making of hot pot ingredients, beverages and sauces, the CFS conducted this project in a bid to provide timely food safety information to consumers and the trade." The CFS collected different kinds of hot pot food samples, including meat and meat products (such as beef balls and pork balls), aquatic and related products (such as fish balls, shrimp balls and cuttlefish balls), bean products (such as dried bean curds, tofu and soya bean sticks), noodles, soup bases, beverages (such as juice and sour plum drinks) and sauces, from restaurants, fresh provision shops, supermarkets, groceries, market stalls and retailers (including online retailers) for chemical and microbiological testing. Chemical tests included testing for colouring matters, preservatives and metallic contaminants, while microbiological tests for ready-to-eat food included testing for Bacillus cereus, Clostridium perfringens, Salmonella and coagulase-positive staphylococci. The spokesman reminded the public that food safety is a shared responsibility and that all those involved in the food supply chain - from farms and food manufacturers to food handlers and consumers - should put in place safety measures. He advised the trade not to entertain orders beyond handling capacity. The trade should also comply with legal requirements, follow Good Manufacturing Practices, use permitted food additives in an appropriate manner, and check the quality of food and ingredients upon delivery. Furthermore, the spokesman advised food handlers and consumers to apply the following Five Keys to Food Safety when handling and preparing food: Choose wisely---------------* Patronise reliable shops and select fresh and hygienic foods for hot pot ingredients;* For prepackaged foods or soup bases, check whether the packaging is intact and if the selected foods are expired; and* For online purchases, buy from reliable online shops with licences, and pay attention to the nature and potential risks associated with food items purchased online. Keep clean------------* Observe good food, environmental and personal hygiene when preparing foods. All food ingredients must be thoroughly washed;* Poultry meat, pork and beef should be washed and sliced into thin strips for easy cooking;* For shellfish like scallops and geoduck, scrub the shells thoroughly and remove the internal organs;* Before eating and handling food ingredients, wash hands thoroughly with liquid soap and water, and rub for at least 20 seconds; and* If there is a wound on the hand, cover it properly with a waterproof bandage or put on a glove before handling food. Separate raw and cooked food----------------------------------* When shopping for hot pot ingredients, buy prepackaged foods first and raw meat, poultry and seafood last;* When shopping for or delivering food, raw foods should be kept separately from other ready-to-eat foods or cooked foods to prevent cross-contamination; and* Handle raw and cooked foods carefully and separate them completely during the cooking process. Use separate sets of chopsticks and utensils with different appearances to handle raw and cooked foods, and avoid contact between raw and cooked foods on the table to prevent cross-contamination. Cook thoroughly------------------* During the whole eating process, take thoroughly cooked food out of the pot only when the soup is boiling completely. Whenever water or soup is added to the pot, wait until it is boiling hot before adding food for cooking;* Shrimps should be fully cooked until the shells turn red and the flesh turns white and opaque. Shellfish should be boiled until their shells open and boiled for a further three to five minutes afterwards. Shucked oysters should be cooked in the boiling water for at least three minutes before consumption;* Do not consume cooked foods that are mixed with unpasteurised raw eggs to prevent pathogenic or antimicrobial-resistant micro-organisms; and* Condiments such as soy sauce, vinegar, wine, chili and wasabi cannot kill bacteria or parasites that may be present in hot pot ingredients. Safe temperature--------------------* Most hot pot ingredients should be stored in a refrigerator at 4 degrees Celsius or below, while frozen foods should be stored in a freezer at -18 degrees C or below; and* Do not thaw frozen foods at room temperature, as bacteria may multiply rapidly in food. It is preferable to defrost frozen foods in a refrigerator, microwave oven or under running water. Thawed foods should be cooked as soon as possible. "People should also pay attention to the amount of food consumed and follow a balanced diet when having hot pot meals. To reduce fat intake, it is preferable to choose a clear soup base as it contains less fat than bone, satay and mala soup bases. Eat vegetables first to fill oneself up and then meat to prevent overeating. Members of the public should also eat more vegetables with high dietary fibre and less fatty meats and animal offal, and use less sauce and condiments. If there are nutrition labels for hot pot products, make healthier food choices by referring to their nutritional contents and choosing those lower in fat, sodium and sugars," the spokesman said. The Centre for Food Safety of the Food and Environmental Hygiene Department today (December 8) announced the test results of the surveillance project on hot pot cuisine. The test results of 345 samples collected were satisfactory. Ends/Monday, December 8, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251208_12029.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 5) released the test results of a targeted food surveillance project on the nutrition labelling of prepackaged canned soup and instant soup pack. Among the 40 samples tested, including food items purchased online, three samples were found with sugars, protein or total fat content inconsistent with the declared values on their nutrition labels, while the remaining 37 samples passed the test. "The CFS collected samples from different retail outlets for the targeted food surveillance project. Tests were conducted to check if the energy content and specified nutrient content (total fat, saturated fat, trans fat, sugars, sodium, protein, carbohydrates, and more) are consistent with the declared values on their nutrition labels. The food labels were also checked to see if they comply with relevant requirements under the laws," a spokesman for the CFS said. The CFS had announced the irregularities in the actual nutrient content earlier. The vendors concerned have also stopped selling the relevant batches of the affected products. Prosecution will be instituted should there be sufficient evidence. The Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require all applicable prepackaged foods to list the ingredients and the content of energy plus seven core nutrients, namely carbohydrates, protein, total fat, saturated fat, trans fat, sodium and sugars, and regulate any associated nutrition claims. Nutrition labelling can assist consumers in making informed food choices, encourage food manufacturers to apply sound nutrition principles in the formulation of foods, and regulate misleading or deceptive labels and claims. According to Section 61 of the Public Health and Municipal Services Ordinance (Cap. 132), if any person falsely describes food or misleads as to the nature, substance or quality of the food on a label of the food sold by him or her, he or she shall be guilty of an offence and liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will continue to conduct surveillance on other food samples to check if their energy content and specified nutrient content are consistent with the declared values on their nutrition labels, and the results will be released in due course. The spokesman reminded the food trade to comply with the law, and urged members of the public to pay attention to the information on nutrition labels when purchasing food to make informed food choices to achieve a balanced diet and stay healthy. Ends/Friday, December 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251205_12021.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 5) that aquatic products from a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the concerned consignment of food imported from Japan, the CFS found 15 packs of nuts and fish products packed in Chiba Prefecture after the Order was issued. The importer concerned is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. ​The CFS will continue to follow up on the incident and take appropriate action, including informing the Japanese authorities concerned of the incident. Prosecution will be instituted against the importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Friday, December 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251205_12025.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department released the third report under the Second Hong Kong Total Diet Study (2nd HKTDS) today (December 5). This report is the CFS's first assessment of the overall dietary exposure to perchlorate in food among the Hong Kong population. The findings showed that the estimated dietary exposures to perchlorate for the overall adult and younger populations in Hong Kong remain well below the health-based guidance values established by the international organisation/authority and do not pose a health risk. Perchlorate occurs naturally in the environment and is also an environmental contaminant arising from human activities. Perchlorate has been reported to occur in a wide range of foods including vegetables, fruits, milk and dairy products. Perchlorate has low acute oral toxicity in laboratory animals, and the International Agency for Research on Cancer has not classified perchlorate as a carcinogen. Exposure to excessive perchlorate can interfere with thyroid function by reducing the uptake of iodide by the thyroid gland, leading to hypothyroidism. The CFS selected perchlorate as one of the testing parameters in the 2nd HKTDS to assess the local situation and evaluate the dietary exposure to perchlorate of the Hong Kong population in light of the attention that perchlorate has received abroad in earlier years. Out of a total of 187 food items tested in the Study, 144 (77 per cent) were found to contain perchlorate. Among these food items, pumpkin exhibited the highest mean concentration of perchlorate, followed by Chinese amaranth and Chinese parsley. By combining the aforesaid findings with the food consumption data of people in Hong Kong, the estimated dietary exposures to perchlorate for average and high consumers of the adult and younger population were all below 5 per cent of the Provisional Maximum Tolerable Daily Intake of 10 micrograms/kilogram body weight allocated by the Joint Food and Agriculture Organisation of the United Nations/World Health Organisation Expert Committee on Food Additives for perchlorate. A spokesman for the CFS said, "The public is encouraged to maintain a balanced and varied diet to support overall health and reduce the risk of exposure to contaminants, including perchlorate, from a limited range of food." The 2nd HKTDS aims to estimate the latest dietary exposure of the Hong Kong population and various population subgroups to some chemical substances of potential food safety concern and assess the associated health risks. The public can download the relevant study reports released thus far from the CFS webpage at www.cfs.gov.hk/english/programme/programme_firm/programme_tds_2nd_HKTDS_report.html. Ends/Friday, December 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251205_12018.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 5) that aquatic products from a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the concerned consignment of food imported from Japan, the CFS found 15 packs of nuts and fish products packed in Chiba Prefecture after the Order was issued. The importer concerned is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. ​The CFS will continue to follow up on the incident and take appropriate action, including informing the Japanese authorities concerned of the incident. Prosecution will be instituted against the importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Friday, December 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251205_12025.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 5) urged the public not to consume two batches of cheese imported from Italy due to possible contamination with Listeria monocytogenes. The trade should stop using or selling the affected batches of the product immediately if they possess any of them. Product details are as follows: Product name: Raclette Sapin Vert 6.5kgBatch numbers/use-by dates:(1) 155121504/December 15, 2025; and(2) 1551222/December 22, 2025Importer: Bright View Trading Hong Kong Limited "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned batches of the product are being recalled due to possible contamination with Listeria monocytogenes. Upon learning of the incident, the CFS immediately contacted local importers to follow up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batches of the product concerned," a spokesman for the CFS said. The importer concerned has stopped sales and removed from shelves the affected batches of the product and has initiated a recall according to the CFS's instructions. Enquiries can be made to the importer's hotline at 3860 1906 during office hours. "Listeria monocytogenes can be easily destroyed by cooking but can survive and multiply at refrigerator temperatures. Most healthy individuals do not develop symptoms or only have mild symptoms such as fever, muscle pain, headache, nausea, vomiting or diarrhoea when infected. However, severe complications such as septicaemia, meningitis or even death may occur in newborns, the elderly and those with a weaker immune system. Although infected pregnant women may just experience mild symptoms generally, the infection of Listeria monocytogenes may cause miscarriage, infant death, preterm birth, or severe infection in newborns," the spokesman added. "In order to reduce the risk of listeriosis, susceptible populations such as pregnant women should consume freshly prepared hot food where possible, reheat chilled food until it is hot all the way through, and avoid high-risk foods, including ready-to-eat food such as cold cuts, cold smoked seafood, soft cheeses, salads, etc, or cook them thoroughly before consumption, even if they are presented as part of a dish." The spokesman advised members of the public to stop consuming the affected batches of the product and seek medical treatment if they feel unwell after consuming the product concerned. ​The CFS has alerted the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Friday, December 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251205_12024.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 4) announced the test results of a recently completed seasonal food surveillance project on the microbiological quality of poon choi. All samples passed the tests. 　 A CFS spokesperson said, "As poon choi is popular for gatherings during winter, and there have been previous cases of bacterial food poisoning associated with poon choi, the CFS has continued to conduct a seasonal food surveillance project this year to assess the microbiological quality of poon choi. A total of 30 poon choi samples were collected from different retailers (including online retailers) to test for common food poisoning organisms including Bacillus cereus, Clostridium perfringens, Salmonella, coagulase-positive staphylococci organisms and Vibrio parahaemolyticus." 　 Despite the satisfactory results of the samples tested, the spokesman reminded members of the public to be careful when purchasing and enjoying this seasonal delicacy. He advised consumers to order poon choi from licensed and reliable shops, reheat poon choi thoroughly before consumption, consume the food as soon as possible or keep the food at temperatures above 60 degrees Celsius, avoid prolonged storage of poon choi at room temperature to reduce the risk of bacteria growth, and stop consuming the food if it tastes or smells abnormal. 　 "The public should also maintain a balanced diet and avoid eating too much food with high levels of energy, sugar, salt or fat," the spokesman said. 　 He also appealed to the food trade to plan thoroughly in advance to secure adequate manpower, space and equipment for making poon choi and not to entertain orders beyond handling capacity. A well-organised work procedure can help prevent cross-contamination. As such, before preparation of poon choi, temporary food handlers should be trained to make sure that they are familiar with the working environment and adhere to safe food preparation practices. Traders are also reminded to check the quality of food ingredients and ensure that the temperatures of chilled and frozen foods are appropriate when they are delivered to them. In addition, to reduce the risk of food poisoning, they should avoid preparing food too far in advance and take note of the temperature in storing, transporting and preparing food. 　 "All food ingredients should be stored at safe temperatures while perishable items should be stored at 4 degrees C or below. The cooling time of cooked food should be reduced as far as possible. When transporting hot poon choi, it should be kept at above 60 degrees C, and for chilled poon choi, it should be kept at 4 degrees C or below. Poon choi should be reheated thoroughly until the core temperature reaches 75 degrees C or above, or brought to boil before consumption. Poon choi of a larger portion requires more time to reheat before the food can be fully heated," the spokesman said. 　 "There have been food poisoning cases related to improper handling of poon choi in Hong Kong. Traders should provide clear advice on the proper methods of storing and reheating of poon choi to consumers, such as putting a reminder on the food label to further reduce the risk of food poisoning due to improper handling," he added. The CFS will continue its surveillance of poon choi available in the market to ensure food safety and protect the health of the public. Ends/Thursday, December 4, 2025 The Centre for Food Safety of the Food and Environmental Hygiene Department today (December 4) announced the test results of the seasonal food surveillance project on poon choi. All samples passed the tests. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251204_12014.html)

To safeguard food safety, the Food and Environmental Hygiene Department (FEHD) and Hong Kong Customs conducted joint blitz operations in late November to inspect selling points of hairy crabs across various districts, following a similar joint operation in October. The inspections aimed to ensure that hairy crabs on sale in the market comply with relevant requirements under the laws. The FEHD and Customs also stepped up joint enforcement actions at boundary control points against suspected parallel traders bringing hairy crabs into Hong Kong for selling purpose. A spokesman for the FEHD said today (December 2), "During the joint blitz inspections of selling points of hairy crabs, officers from the Centre for Food Safety (CFS) and the Environmental Hygiene Branch of the FEHD and Customs officers have inspected 50 premises selling hairy crabs. The source documents and health certificates of the hairy crabs were checked to ensure that the hairy crabs sold at the premises are in compliance with the Public Health and Municipal Services Ordinance (Cap. 132) as well as the Trade Descriptions Ordinance (TDO) (Cap. 362) and are fit for human consumption. The FEHD and Customs officers also distributed promotional leaflets to the operators of the premises, reminding them to pay attention to food safety and comply with relevant requirements under the laws. During the operations, no contravention was found." The CFS has maintained close liaison with Customs to strengthen joint enforcement actions at boundary control points, targeting suspected parallel traders carrying hairy crabs into Hong Kong for selling purpose. Over the past six weeks, the CFS received 16 suspected cases referred by Customs, intercepted over 1 900 hairy crabs. Upon referral, the CFS immediately started follow-up investigations into the source of the crabs, whether health certificates were provided, the intended use of the crabs brought into Hong Kong, and whether the persons involved were registered as importers under the Food Safety Ordinance (Cap. 612). Follow-up actions are ongoing. At the retail level, the FEHD also conducted blitz inspections over the past three weeks. Prosecutions were initiated against two public market stalls for selling hairy crabs without permission. The FEHD also found six online platforms holding online sale of restricted food permits that failed to display permit details on their websites as required. Verbal warnings were issued, and subsequent re-inspections confirmed compliance. The FEHD will continue monitoring and take appropriate actions. According to the Public Health and Municipal Services Ordinance (Cap. 132), all food available for sale in Hong Kong, locally produced or imported, should be fit for human consumption. An offender in this regard is subject to a maximum fine of $50,000 and imprisonment for six months upon conviction. Under the Food Safety Ordinance (Cap. 612), any person who, without reasonable excuse, fails to comply with the record-keeping requirement relating to movement of food commits an offence and is liable to a maximum fine of $10,000 and imprisonment for three months upon conviction. Under the Food Business Regulation (Cap. 132X) (the Regulation), save with the written permission of the Director of Food and Environmental Hygiene (DFEH), no person shall sell any restricted foods, including shellfish. Operators selling hairy crabs shall obtain the Shell Fish (Hairy Crab) Permit or relevant written permission granted by the FEHD; or, if the shop already holds another relevant FEHD licence (such as a fresh provision shop licence) or operates a fish stall in a market managed by the FEHD, the operator must apply for written permission. Premises holding a permit or licence must, in accordance with the law, display the permit or licence prominently. If the operator sells only through online platforms, they must apply for an online sale of restricted food permit. The website or online platform account homepage selling hairy crabs must clearly display the permit information, such as the permit number, registered address, and the types of restricted foods approved for sale. The relevant regulatory condition also stipulates that hairy crabs for sale shall be obtained from a reliable and reputable source. A copy of the health certificate issued by the relevant authority and acceptable to the DFEH shall also be kept. Under the Regulation, any person who operates an unlicensed food business or sells restricted foods without permission commits an offence and is liable to a maximum fine of $50,000 and imprisonment for six months upon conviction. Customs reminds traders not to apply a false trade description to goods or services, or to supply or offer to supply goods or services to which a false trade description is applied. Those who violate the TDO are liable on conviction to a maximum fine of $500,000 and imprisonment for five years. Customs also attaches great importance to the protection of consumer rights and will take appropriate enforcement action once activities in violation of the TDO are detected in the market. The FEHD and Customs remind the trade not to import or put on sale hairy crabs or other food with an unknown origin, and consumers should make purchases at reputable shops with the Shell Fish (Hairy Crab) Permit or relevant written permission granted by the FEHD. If members of the public suspect that there are operators selling hairy crabs without the relevant permits/permissions or the hairy crabs are not accompanied with health certificates, they may make a report by calling the FEHD hotline at 2868 0000 or through email (enquiries@fehd.gov.hk). In addition, members of the public may make a report to Customs' 24-hour hotline 182 8080 or its dedicated crime-reporting email account (crimereport@customs.gov.hk) or online form (eform.cefs.gov.hk/form/ced002/) for suspected violations of the TDO. The Food and Environmental Hygiene Department (FEHD) and Hong Kong Customs conducted joint blitz operations in late November to inspect selling points of hairy crabs across various districts, with a view to ensuring that hairy crabs on sale in the market comply with relevant requirements under the laws. FEHD and Customs officers distribute promotional leaflets to the operators of the related premises, reminding them to pay attention to food safety and comply with relevant requirements under the laws. The Food and Environmental Hygiene Department (FEHD) and Hong Kong Customs conducted joint blitz operations in late November to inspect selling points of hairy crabs across various districts, with a view to ensuring that hairy crabs on sale in the market comply with relevant requirements under the laws. FEHD and Customs officers distribute promotional leaflets to the operators of the related premises, reminding them to pay attention to food safety and comply with relevant requirements under the laws. Ends/Tuesday, December 2, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251202_12008.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 28) released the findings of its food safety report for last month. The results of about 6,600 food samples tested (including food items purchased online) were found to be satisfactory except for eight unsatisfactory samples that were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said that about 1,600 food samples were collected for microbiological tests, and about 5,000 samples were taken for chemical and radiation level tests. The microbiological tests covered pathogens and hygiene indicators; the chemical tests included testing for pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others; and the radiation-level tests included testing for radioactive caesium and iodine in samples collected from imported food from different regions. The samples comprised about 2,200 samples of vegetables and fruit and their products; about 400 samples of cereals, grains and their products; about 900 samples of meat and poultry and their products; about 800 samples of milk, milk products and frozen confections; about 900 samples of aquatic and related products; and about 1,400 samples of other food commodities (including beverages, bakery products and snacks). The eight unsatisfactory samples comprised two green radish samples, a sweet potato sample and a beetroot sample detected with pesticide residues exceeding the legal limits; two ice cream samples and a raw milk sample detected with coliform bacteria counts exceeding the legal limits; and a bottled preserved bean curd sample found with excessive Bacillus cereus. The CFS has taken follow-up actions on the above-mentioned unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items, and tracing the sources of the food items in question. The spokesman reminded the food trade to ensure that food is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks. Separately, in response to the Japanese Government's discharge of nuclear-contaminated water at the Fukushima Nuclear Power Station, the CFS will continue enhancing the testing on imported Japanese food, and make reference to the risk assessment results to adjust relevant surveillance work in a timely manner. The CFS will announce every working day on its dedicated webpage (www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html) the radiological test results of the samples of food imported from Japan, with a view to enabling the trade and members of the public to have a better grasp of the latest safety information. Ends/Friday, November 28, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251128_12002.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 27) urged the public not to consume a kind of prepackaged pistachio paste due to possible contamination with aflatoxin. The trade should stop using or selling the affected batch of the product immediately if they possess it. Product details are as follows: Product name: Pure Pistachio Paste Deluxe 100%Brand: ConviviaPlace of origin: ItalyNet Weight: 200 gramsBest-before date: February 17, 2027Retailer: UK Store by HKTVmall "The CFS collected the above-mentioned sample from an online vendor for testing under its routine Food Surveillance Programme. The test result showed that it contained aflatoxin at a level of 15 micrograms per kilogram," a spokesman for the CFS said. Under the Harmful Substances in Food Regulations (Cap 132AF), the maximum concentration for aflatoxin in any other food is 10 micrograms per kilogram. The CFS has informed the online vendor and retailer concerned of the unsatisfactory test result. The vendor concerned has stopped sales and removed the affected batch of the product from shelves. The retailer concerned has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 3145 6888 during office hours for enquiries about the recall. The World Health Organization (WHO)'s International Agency for Research on Cancer classified naturally occurring aflatoxins as carcinogenic to humans, and the Joint Food and Agriculture Organization/WHO Expert Committee on Food Additives advised that intake of aflatoxins should be reduced to levels as low as reasonably possible although no health-based guidance value has been set. Aflatoxins can lead to liver cancer after long-term ingestion, and the risk for hepatitis B carriers is relatively high. The spokesman urged members of the public who had bought the affected product to stop consuming it. To avoid excessive intake of mycotoxins, people should maintain a balanced and varied diet to minimise the risk from a small range of food items, and to avoid consuming food that looks mouldy or damaged. The CFS has alerted the trade, continuing to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Thursday, November 27, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251127_11996.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 26) announced that malachite green was found in a bighead carp sample. The CFS is following up on the incident. A CFS spokesman said, "The CFS collected the above-mentioned bighead carp sample from a stall in Pei Ho Street Market, Sham Shui Po, for testing under its routine Food Surveillance Programme. The test result showed that the sample contained malachite green at a level of 0.8 parts per billion." The spokesman said that the CFS has informed the stall concerned of the irregularity and instructed it to stop sales of the affected product. The CFS is also tracing the source and distribution of the product concerned. Malachite green is a type of industrial dye and has been used for treating infections in fish. Currently, malachite green has been prohibited for use in food-producing animals in many countries. According to the Harmful Substances in Food Regulations (Cap. 132AF), no food sold in Hong Kong is allowed to contain malachite green. Offenders will be prosecuted and liable to a fine of $50,000 and to imprisonment for six months upon conviction. ​The CFS will continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Wednesday, November 26, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251126_11992.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 20) announced the test results of a recently completed seasonal food surveillance project on lap-mei. The test results of all 164 samples collected were satisfactory. A spokesman for the CFS said, "Lap-mei is popular in winter and the CFS has therefore collected a variety of lap-mei samples including Chinese pork sausages, Chinese liver sausages, preserved duck meat and preserved pork from different retailers including online retailers for chemical tests and nutrition content analyses." Chemical tests targeted veterinary drug residues, metallic contaminants, preservatives usually found in preserved food, as well as other food additives that may be used in the production process and colouring matters that are not permitted in food. For nutrition content analyses, the contents of energy, carbohydrates, protein, total fat, saturated fatty acids, trans fatty acids, sodium and sugars of the samples were tested to check if they were consistent with their declared values on the nutrition label. "Members of the public should maintain a balanced diet and avoid excessive consumption of lap-mei in view of its nitrate/nitrite level and potential risk of nitrosamine, as well as the relatively higher sodium, sugar and fat content in some lap-mei. Infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei, while for young children, the intake of lap-mei should also be restricted. ​ "Furthermore, the International Agency for Research on Cancer of the World Health Organization has classified processed meat as 'carcinogenic to humans' (Group 1). The public should avoid excessive consumption of processed meat to reduce the risk of developing colorectal cancer," the spokesman said. The spokesman also called on the trade to comply with the legal requirements, follow good manufacturing practices and use permitted food additives in an appropriate manner. Retailers should source food from reliable suppliers and maintain a good recording system in accordance with the Food Safety Ordinance to allow source tracing if needed. Ends/Thursday, November 20, 2025 The Centre for Food Safety of the Food and Environmental Hygiene Department today (November 20) announced the test results of the seasonal food surveillance project on lap-mei. The test results of all 164 samples collected were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251120_11980.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 20) said that, in view of the latest announcement by the manufacturer of ByHeart powdered infant formula yesterday (November 19) that Clostridium botulinum was found in unopened cans of ByHeart powdered infant formula, while no affected products were available for sale in Hong Kong, the CFS has immediately implemented precautionary measures and instructed the trade to suspend import of the relevant ByHeart powdered infant formula. The CFS, through its Food Incident Surveillance System, noted notices issued by the Food and Drug Administration of the United State (US) earlier that ByHeart powdered infant formula is being voluntarily recalled due to possible contamination with Clostridium botulinum. Upon learning of the incident, the CFS immediately followed up with major local importers and retailers. Investigation found that the affected products had not been put on sale in Hong Kong. Earlier the CFS has also published food incident post to remind the public and the trade. Product details of the affected powdered infant formula are as follows: Product names:(1) ByHeart Whole Nutrition Infant Formula cans(2) ByHeart Whole Nutrition Infant Formula Anywhere Pack™Brand: ByHeartPlace of origin: USBatch: All batches and packages The spokesman said, "Although the US manufacturer concerned has initiated a recall of the affected products, for the sake of prudence, the CFS urges travellers to immediately stop consuming the affected products if they have bought any of them." Infant botulism is caused by the ingestion of the Clostridium botulinum spores that germinate and grow in the intestine of infants and release toxin. A very small amount of toxin can cause illness. The onset of symptoms generally follows a period of normal development. Early symptom is constipation, followed by poor feeding, lethargy, weakness, pooled oral secretions, and wail or altered cry. Loss of head control is striking. Infant botulism ranges from mild illness with gradual onset to sudden infant death. While most cases require hospitalisation, fatal cases are rare (case fatality rate less than 1 per cent). "The CFS has contacted the US authorities over the incident and will continue to closely monitor information issued by the relevant authorities and take appropriate action. Follow-up work is ongoing," the spokesman said. Ends/Thursday, November 20, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251120_11981.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 17) that a sample of cut fruits was found to contain Salmonella, a pathogen. The CFS is following up on the incident. "The CFS collected the above-mentioned sample from a retail outlet in Mong Kok for testing under its routine Food Surveillance Programme. The test result showed the presence of Salmonella in 25 grams of the sample, exceeding the criterion of the Microbiological Guidelines for Food, which states that Salmonella should not be detected in 25g of a ready-to-eat food sample," a spokesman for the CFS said. The CFS has instantly sent staff to the food premises concerned for investigation. The food premises concerned have been informed of the irregularity. The CFS has provided health education on food safety and hygiene to the person-in-charge and staff of the food premises. The food premises have also stopped selling the affected product and have been requested to carry out thorough cleaning and disinfection according to the CFS's advice. According to section 54 of the Public Health and Municipal Services Ordinance (Cap. 132), all food available for sale in Hong Kong, locally produced or imported, should be fit for human consumption. An offender is subject to a maximum fine of $50,000 and imprisonment for six months upon conviction. "Salmonella infection may cause fever and gastrointestinal upset such as vomiting, abdominal pain and diarrhoea. The effects on infants, young children, the elderly and people with a weak immune system could be more severe and may even lead to death," the spokesman said. ​The CFS will continue to follow up on the incident and take appropriate action to safeguard food safety and public health. An investigation is ongoing. Ends/Monday, November 17, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251117_11972.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (November 14) announced the test results of the seasonal food surveillance project on hairy crabs. All samples passed the tests. The tests included veterinary drug residues, metallic contaminants, synthetic hormones, colouring matters and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls. A spokesman for the CFS said, "From January 2025 to the end of October 2025, the CFS collected 98 hairy crab samples at the import and retail levels for chemical tests, and the test results were all satisfactory. The CFS will continue to conduct surveillance on hairy crabs to ensure food safety." Traders should have obtained relevant permits or written permission granted by the FEHD for selling hairy crabs, and the hairy crabs being sold must be accompanied with health certificates issued by the relevant authorities of the exporting economies. They should source hairy crabs from reliable suppliers and comply with the relevant regulatory requirements. Moreover, hairy crabs for sale must be kept in a refrigerator. The CFS advises members of the public to observe the following Five Keys to Food Safety in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses and enjoy the seasonal food safely. Choose wisely• Buy hairy crabs from reliable and hygienic shops with the Shell Fish (Hairy Crab) Permit or relevant written permission granted by the FEHD;• During purchase, check whether the hairy crabs for sale are kept in a refrigerator, and buy live crabs with intact, shiny shells and without a foul smell; and• For online purchase, buy from reliable online shops with licences or restricted food permits, and pay attention to the nature and potential risk associated with food items purchased online. Keep clean• Brush and wash the crab shells and claws before cooking; and• Wash hands with running water and soap, and rub for at least 20 seconds before consumption. Separate raw and cooked foods• Put the raw crabs in a container with a cover and store them separately from other foods in the refrigerator to avoid cross-contamination. Cook thoroughly• Avoid eating raw crabs. Cook thoroughly and remove internal organs completely before consumption. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present in the crabs. Safe temperature• Cooked crabs should be consumed as soon as possible. Ends/Friday, November 14, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251114_11966.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 6) that aquatic products from a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the concerned consignment of food imported from Japan, the CFS found six cartons of frozen dried fish manufactured in Chiba Prefecture after the Order was issued. The importer concerned is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. The CFS will continue to follow up on the incident and take appropriate action, including informing the Japanese authorities concerned of the incident. Prosecution will be instituted against the importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Thursday, November 6, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251106_11949.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 6) that aquatic products from a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the concerned consignment of food imported from Japan, the CFS found six cartons of frozen dried fish manufactured in Chiba Prefecture after the Order was issued. The importer concerned is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. The CFS will continue to follow up on the incident and take appropriate action, including informing the Japanese authorities concerned of the incident. Prosecution will be instituted against the importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Thursday, November 6, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251106_11949.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 3) that aquatic products from regulated Japanese prefectures were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the cases. A spokesman for the CFS said, "During inspections of the concerned consignments of food imported from Japan, the CFS found two batches of a total of four packs of chilled scallops manufactured and processed in Miyagi Prefecture and two batches of a total of 24 cans of canned mackerel manufactured, processed and packed in Chiba Prefecture after the Order was issued. The importers concerned are thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. ​The CFS will continue to follow up on these incidents and take appropriate action, including informing the Japanese authorities concerned of the incidents. Prosecution will be instituted against the importers concerned should there be sufficient evidence. The investigation is ongoing. Ends/Monday, November 3, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251103_11936.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 3) that aquatic products from regulated Japanese prefectures were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the cases. A spokesman for the CFS said, "During inspections of the concerned consignments of food imported from Japan, the CFS found two batches of a total of four packs of chilled scallops manufactured and processed in Miyagi Prefecture and two batches of a total of 24 cans of canned mackerel manufactured, processed and packed in Chiba Prefecture after the Order was issued. The importers concerned are thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. ​The CFS will continue to follow up on these incidents and take appropriate action, including informing the Japanese authorities concerned of the incidents. Prosecution will be instituted against the importers concerned should there be sufficient evidence. The investigation is ongoing. Ends/Monday, November 3, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251103_11936.html)

To enhance food safety and hygiene awareness among licensed frozen confection factories that manufacture ice cream at the wholesale level, the Centre for Food Safety (CFS) and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) launched a series of operations to step up inspections of licensed frozen confection factories that manufacture ice cream at the wholesale level across various districts in Hong Kong with a view to ensuring food safety. A spokesman for the FEHD said today (October 31), "Starting from September, the FEHD has been stepping up inspections of factories that manufacture ice cream at the wholesale level to ensure that their operations comply with relevant licensing conditions and meet the hygiene standards stipulated in the laws in the handling and production of ice cream. Meanwhile, FEHD staff will also provide health education to operators and staff of frozen confection factories, distributing food safety pamphlets to remind them of the proper way of handling frozen confections." The CFS has published "Frozen Confections Manufactured at Wholesale Level - Food Safety Guidelines for Food Businesses", to which food business operators manufacturing ice cream and other similar frozen confections at the wholesale level can refer. The set of guidelines aims to assist them in implementing food safety measures in their operations in order to provide safe frozen confections to retailers. For further details, please visit the CFS website (www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Manufactured_at_WSL_Guideline_e.pdf). To enhance food safety and hygiene awareness among licensed frozen confection factories that manufacture ice cream at the wholesale level, the Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department launched a series of operations starting from September to step up inspections of licensed frozen confection factories that manufacture ice cream at the wholesale level across various districts in Hong Kong with a view to ensuring food safety.Ends/Friday, October 31, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251031_11932.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (October 31) released the findings of its food safety report for last month. The results of about 6,600 food samples tested (including food items purchased online) were found to be satisfactory except for six unsatisfactory samples that were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said that about 1,900 food samples were collected for microbiological tests, and about 4,700 samples were taken for chemical and radiation level tests. The microbiological tests covered pathogens and hygiene indicators; the chemical tests included testing for pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others; and the radiation-level tests included testing for radioactive caesium and iodine in samples collected from imported food from different regions. The samples comprised about 1,900 samples of vegetables and fruit and their products; about 500 samples of cereals, grains and their products; about 900 samples of meat and poultry and their products; about 900 samples of milk, milk products and frozen confections; about 800 samples of aquatic and related products; and about 1,600 samples of other food commodities (including beverages, bakery products and snacks). The six unsatisfactory samples comprised a prepackaged dried porcini sample and a prepackaged black grouper fillet sample detected with metallic contaminants exceeding the legal limit, two dessert samples and a prepackaged shrimp noodle sample detected with preservatives exceeding the legal limit, and a chicken rice sample found to contain Salmonella. The CFS has taken follow-up actions on the above-mentioned unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items, and tracing the sources of the food items in question, and etc. The spokesman reminded the food trade to ensure that food is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks. Separately, in response to the Japanese Government's discharge of nuclear-contaminated water at the Fukushima Nuclear Power Station, the CFS will continue enhancing the testing on imported Japanese food, and make reference to the risk assessment results to adjust relevant surveillance work in a timely manner. The CFS will announce every working day on its dedicated webpage (www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html) the radiological test results of the samples of food imported from Japan, with a view to enabling the trade and members of the public to have a better grasp of the latest safety information. Ends/Friday, October 31, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251031_11928.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 16) that aquatic products from a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the cases. A spokesman for the CFS said, "During inspections of the concerned consignments of food imported from Japan, the CFS found one pack of chilled scallops and two batches of a total of six packs of chilled sea urchin manufactured, processed or packed respectively in Miyagi Prefecture after the Order was issued. The importers concerned are thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. The CFS will continue to follow up on these incidents and take appropriate action, including informing the Japanese authorities concerned of the incidents. Prosecution will be instituted against the importers concerned should there be sufficient evidence. The investigation is ongoing. Ends/Thursday, October 16, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251016_11900.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 16) that aquatic products from a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the cases. A spokesman for the CFS said, "During inspections of the concerned consignments of food imported from Japan, the CFS found one pack of chilled scallops and two batches of a total of six packs of chilled sea urchin manufactured, processed or packed respectively in Miyagi Prefecture after the Order was issued. The importers concerned are thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. The CFS will continue to follow up on these incidents and take appropriate action, including informing the Japanese authorities concerned of the incidents. Prosecution will be instituted against the importers concerned should there be sufficient evidence. The investigation is ongoing. Ends/Thursday, October 16, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251016_11900.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (October 13) announced that a sample of bottled preserved bean curd was found to contain an excessive amount of Bacillus cereus. Members of the public should not consume the affected batch of the product. The trade should also stop using or selling the affected batch of the product immediately if they possess it. Product details are as follows: Product name: Salted bean curd cubes in brine with chili (with sesame oil)Brand: Giant TreePlace of origin: ChinaNet weight: 130 gramsBest-before date: August 19, 2027Distributor: Foundation Agents Ltd. A spokesman for the CFS said, "The CFS collected the above-mentioned sample from a supermarket in Wan Chai for testing under its routine Food Surveillance Programme. The test result showed that the sample contained Bacillus cereus at a level of 180,000 per gram. According to the Microbiological Guidelines for Food, if ready-to-eat food contains Bacillus cereus at a level of more than 100,000 per gram, it is considered unsatisfactory." The spokesman said that the CFS has informed the vendor concerned of the irregularity and has instructed it to stop sales and to remove from shelves the affected batch of the product. The distributor concerned has initiated a recall of the affected batch of the product according to the CFS's instructions. Members of the public may call the distributor's hotline at 2330 6340 during office hours for enquiries about the product recall. "Bacillus cereus is commonly found in the environment. Unhygienic conditions in food processing and storage may give rise to its growth. Consuming food contaminated with excessive Bacillus cereus or its heat-stable toxins may cause gastrointestinal upset such as vomiting and diarrhoea," the spokesman said. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. An investigation is ongoing. Ends/Monday, October 13, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251013_11888.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 6) that two ice-cream samples were found to contain coliform bacteria count exceeding the legal limit. The CFS is following up on the incidents. A spokesman for the CFS said, "The CFS collected the above-mentioned ice-cream samples from two retail shops in Tsuen Wan for testing. The test results showed that the two samples contained 1,600 and 330 coliform bacteria per gram respectively, exceeding the legal limit." "The CFS has informed the retail shops concerned of the irregularities. The retail shops have already stopped selling and discarded the affected products according to the CFS's advice. The CFS has also provided health education on food safety and hygiene to the person-in-charge and staff of the retail shops, and requested them to carry out thorough cleaning and disinfection," the spokesman said. Under the Frozen Confections Regulation (Cap. 132AC), frozen confection for sale should not contain more than 100 coliform bacteria per gram. The maximum penalty for offenders is a fine of $10,000 and three months' imprisonment upon conviction. The fact that the coliform count exceeded the legal limit indicated that the hygienic conditions were unsatisfactory, but did not mean that consumption would lead to food poisoning. ​The CFS will continue to follow up on the incidents and take appropriate action to safeguard food safety and public health. Ends/Monday, October 6, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251006_11874.html)

The Food and Environmental Hygiene Department (FEHD) today (October 3) conducted a food safety response drill, codenamed "Moon Greeting", to enhance the department's co-ordination and preparedness in handling potential food safety emergencies during the 15th National Games (NG), the 12th National Games for Persons with Disabilities (NGD) and the 9th National Special Olympic Games (NSOG). Some 30 officers from the FEHD, the Environment and Ecology Bureau and the National Games Coordination Office (Hong Kong) (NGCO) participated in the exercise. To ensure food safety throughout the Games, the Centre for Food Safety (CFS) of the FEHD has commenced a series of preparatory measures since last year. These included the formulation of the Food Safety Preparedness and Response Plan, enhancing food surveillance, and organising food safety seminars for the trade. The Environmental Hygiene Branch of the FEHD has also stepped up inspections of food premises associated with the Games to establish a stronger food safety safeguard. The drill simulated a suspected food complaint and poisoning case involving related personnel during the Games. Upon receiving the report, the FEHD fully activated the Departmental Emergency Coordinating Centre (DECC) in accordance with the Plan, conducted investigations at the relevant food premises, and implemented control measures to safeguard food safety. The DECC also co-ordinated communication and collaboration with the NGCO and other relevant parties. ​The Director of Food and Environmental Hygiene, Mr Donald Ng, said the drill has reinforced the emergency response capabilities of the FEHD and other relevant departments. The FEHD will work closely with the trade to ensure food safety throughout the NG, the NGD and the NSOG. The Food and Environmental Hygiene Department today (October 3) conducted a food safety response drill, codenamed "Moon Greeting", to enhance the department's co-ordination and preparedness in handling potential food safety emergencies during the 15th National Games, the 12th National Games for Persons with Disabilities and the 9th National Special Olympic Games. Photo shows staff of the Departmental Emergency Coordinating Centre simulating the receipt of a suspected food complaint and poisoning case involving related personnel during the Games, and taking corresponding actions in accordance with the Food Safety Preparedness and Response Plan. The Food and Environmental Hygiene Department today (October 3) conducted a food safety response drill, codenamed "Moon Greeting", to enhance the department's co-ordination and preparedness in handling potential food safety emergencies during the 15th National Games, the 12th National Games for Persons with Disabilities and the 9th National Special Olympic Games. Photo shows staff of the Departmental Emergency Coordinating Centre simulating the receipt of a suspected food complaint and poisoning case involving related personnel during the Games, and taking corresponding actions in accordance with the Food Safety Preparedness and Response Plan. The Food and Environmental Hygiene Department today (October 3) conducted a food safety response drill, codenamed "Moon Greeting", to enhance the department's co-ordination and preparedness in handling potential food safety emergencies during the 15th National Games, the 12th National Games for Persons with Disabilities and the 9th National Special Olympic Games. Photo shows the staff members participating in the drill. Ends/Friday, October 3, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251003_11868.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (October 2) announced the results of a seasonal food surveillance project on mooncakes. Among 365 samples tested, except for one sample found with sodium content inconsistent with the declared value on its nutrition label, all the remaining samples passed the tests. The CFS had announced the irregularity earlier, and the vendor concerned has also stopped selling the relevant batch of the affected product. Prosecution will be instituted should there be sufficient evidence. A spokesman for the CFS said that samples covering traditional, snowy, ice-cream and other types of mooncakes had been collected from various retailers (including online retailers) and food factories for chemical and microbiological tests and nutrition content analysis. Chemical tests covered colouring matters, aflatoxins, metallic contaminants, preservatives, antioxidants and mineral oil. Microbiological tests covered various pathogens and hygiene indicators. For nutrition content analyses (covering the contents of energy, protein, total fat, saturated fatty acids, trans fatty acids, carbohydrates, sodium and sugars), the samples were tested to see if they complied with the food labelling requirements. The spokesman reminded members of the public to maintain a balanced diet and avoid excessive consumption of mooncakes as they are generally high in sugar and fat. Some types of mooncakes also contain relatively high levels of salt. Eating too much fat will increase the risk of being overweight and obese, while dietary sugar intake is a determinant of body weight and dental caries. In addition, excessive sodium intake will increase the risk of developing hypertension, fatal stroke and coronary heart disease. He advised people to refer to nutrition labels of mooncakes, particularly on the sugar, salt and fat contents, to make a healthier choice. People should avoid choosing mooncakes with high levels of fat or sugar, i.e. containing more than 20 grams of total fat or more than 15g of sugar per 100g of food. As for reducing salt intake, people can choose low-sodium mooncakes, i.e. containing no more than 120 milligrams of sodium per 100g of food. The spokesman said that people should consider their health conditions and consume mooncakes in an appropriate amount during the Mid-Autumn Festival. He advised people to share mooncakes with their family members and friends, as this not only enhances the festive atmosphere, but also allows them to taste mooncakes of different flavours and avoid overconsumption. Members of the public should heed the following points in the purchase, storage and consumption of mooncakes to prevent food-borne diseases: The spokesman also reminded food traders to adhere to the Good Hygiene Practices. Apart from purchasing food ingredients from reliable suppliers, they should also comply with legal requirements when using food additives. "Snowy and ice-cream mooncakes, which do not undergo a baking process at high temperature, need to be handled hygienically during processing, transportation and storage to avoid contamination and growth of germs," he said. The Centre for Food Safety of the Food and Environmental Hygiene Department today (October 2) announced the test results of the seasonal food surveillance project on mooncakes. Among 365 samples tested, except for one sample found with sodium content inconsistent with the declared value on its nutrition label, all the remaining samples passed the tests. Ends/Thursday, October 2, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20251002_11864.html)

To ensure food safety and hygiene awareness among schools and licensed food factories supplying school lunch boxes, and to cater for the new school year, the Centre for Food Safety (CFS) and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) stepped up inspections of licensed food factories supplying school lunch boxes in various districts of Hong Kong and collected food samples for testing. A spokesman for the FEHD said today (September 19), "Since July, the Department has inspected 42 licensed food factories supplying school lunch boxes, and reminded operators of the proper way of handling school lunch boxes. At present, the CFS has collected 84 lunch box samples from those licensed food factories for microbiological examinations. Test results of all samples were satisfactory. The operation is ongoing." Furthermore, to safeguard food safety on campuses, the CFS has arranged a series of online seminars for schools and lunch box suppliers since June, highlighting food safety hazards such as choking and food allergies, and emphasising the need for vigilance among teaching staff and food handlers in schools, as well as reminding lunch box suppliers to adhere to good hygiene practices when preparing food. At the same time, schools are also reminded to order lunch boxes from suppliers that hold a valid Food Factory Licence issued by the FEHD and are endorsed to provide lunch boxes. Lunch box suppliers are also reminded to establish a food safety plan based on the Hazard Analysis and Critical Control Points (HACCP) system to lower the risks of food contamination. The CFS has published "A Practical Guide for Ensuring Food Safety in Schools and Childcare Facilities", to which schools and childcare facilities can refer when choosing lunchbox suppliers and ensuring food safety on campus. Lunch box caterers can make use of the guideline "Developing a School Food Safety Plan Based on HACCP system (for School Lunch Box Caterers)" to learn more about how to enhance the safety of lunch box production. For further details, please visit the "Safe Food at School" thematic webpage. To ensure food safety and hygiene awareness among schools and licensed food factories supplying school lunch boxes, and to cater for the new school year, the Food and Environmental Hygiene Department has inspected 42 licensed food factories supplying school lunch boxes since July, and has reminded operators of the proper way of handling school lunch boxes. The Centre for Food Safety of the Food and Environmental Hygiene Department has arranged a series of online seminars for schools and lunch box suppliers since June, highlighting food safety hazards such as choking and food allergies, and emphasising the need for vigilance among teaching staff and food handlers in schools, as well as reminding lunch box suppliers to adhere to good hygiene practices when preparing food. Ends/Friday, September 19, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250919_11844.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 10) that an aquatic product from a regulated Japanese prefecture was suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The product concerned has been marked and sealed by the CFS and has not entered the market. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of a consignment of food imported from Japan, the CFS found 64 cartons of dried fish product processed in Saitama Prefecture after the Order was issued. The importer concerned is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from the 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. ​The CFS will continue to follow up on this incident and take appropriate action, including informing the Japanese authorities concerned of the incident. Prosecution will be instituted against the importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Wednesday, September 10, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250910_11828.html)

The Food Adulteration (Metallic Contamination) (Amendment) Regulation 2025 (the Amendment Regulation) comes into effect today (September 5), updating the safety standards for metal content in food. The amendments aim to enhance consumer protection, facilitate the food trade, and keep local food safety standards on par with international standards. A Government spokesman said that the Amendment Regulation has taken into account factors such as the metallic contamination standards of the Codex Alimentarius Commission, relevant standards adopted by major sources of food import, local food consumption patterns and dietary practices, and risk assessment results. It adds 27 new maximum levels (MLs) of specified metals (including lead, cadmium and methylmercury) in specified foods (food pairs), and updates nine MLs of lead in the existing relevant food pairs. As a result, the total number of MLs stipulated in the Amendment Regulation has increased from 144 to 171. To allow the trade sufficient time to adapt to the updated MLs and food safety standards, the Amendment Regulation provides a grace period of 18 months. During the said period, any food product would be deemed compliant as long as it complies wholly with the pre-amendment or revised requirements under the Food Adulteration (Metallic Contamination) Regulations (Cap. 132V). Upon the lapse of the grace period on March 5, 2027, all food must fully comply with the requirements of the Amendment Regulation. The Centre for Food Safety of the Food and Environmental Hygiene Department has issued updated user guidelines to facilitate the trade's compliance. For details of the Amendment Regulation, please refer to the webpage (www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_PA_Food_Adulteration_Metallic_Contamination_2.html). Ends/Friday, September 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250905_11817.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 5) that a sample of prepackaged black grouper fillet was detected with methylmercury, a metal contaminant, at a level exceeding the legal limit. The CFS is following up on the incident. Product details are as follows: Product name: Black Grouper Fillet Skinless PortionPlace of origin: VietnamPacking: 300 grams (5 pieces) Importer: A-Mart Gourmet LimitedBest-before date: April 8, 2026 A spokesman for the CFS said, "The CFS collected the above-mentioned sample from an online shop for testing under its routine Food Surveillance Programme. The test result showed that the sample contained methylmercury at a level of 0.83 milligram per kilogram, exceeding the legal limit of 0.5 mg per kg." The CFS has informed the vendor concerned of the irregularity and instructed it to stop sale and remove from shelves the affected batch of the product. The distributor concerned has initiated a recall according to the CFS's instructions. Members of the public may call the importer's hotline at 9802 9338 during office hours for enquiries about the recall. The CFS is also tracing the source of the product concerned. "Methylmercury is the major form of mercury in fish. At high levels, mercury can affect foetal brain development, and affect vision, hearing, muscle co-ordination and memory in adults. Furthermore, as some international organisations such as the World Health Organization have pointed out, consuming predatory fish species is the main source of mercury intake for human beings. The report of the CFS's Total Diet Study has also pointed out that large fish or predatory fish species may contain high mercury levels (for example, tuna, alfonsino, shark, swordfish, marlin, orange roughy and king mackerel). Hence, groups particularly susceptible to the adverse effects of mercury, such as pregnant women, women planning a pregnancy and young children should opt for fish that are smaller in size for consumption and avoid consumption of the above-mentioned types of fish to minimise excessive exposure to metal contaminants in food," the spokesman added. According to the Food Adulteration (Metallic Contamination) Regulations (Cap. 132V), any person who sells food with metallic contamination above the legal limit is liable upon conviction to a fine of $50,000 and imprisonment for six months. The CFS will alert the trade, continue to follow up on the incident and take appropriate action to safeguard food safety and public health. An investigation is ongoing. Ends/Friday, September 5, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250905_11820.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 29) released the findings of its food safety report for last month. The results of about 7,000 food samples tested (including food items purchased online) were found to be satisfactory except for 11 unsatisfactory samples that were announced earlier. The overall satisfactory rate was 99.8 per cent. A CFS spokesman said that about 2,000 food samples were collected for microbiological tests, and about 5,000 samples were taken for chemical and radiation level tests. The microbiological tests covered pathogens and hygiene indicators; the chemical tests included testing for pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others; and the radiation-level tests included testing for radioactive caesium and iodine in samples collected from imported food from different regions. The samples comprised about 2,200 samples of vegetables and fruit and their products; about 600 samples of cereals, grains and their products; about 700 samples of meat and poultry and their products; about 1,400 samples of milk, milk products and frozen confections; about 800 samples of aquatic and related products; and about 1,300 samples of other food commodities (including beverages, bakery products and snacks). The 11 unsatisfactory samples comprised a black cod sample detected with a metallic contaminant exceeding the legal limit, three choi sum samples, two mango samples and a tomato sample detected with pesticide residues exceeding the legal limits, an imported frozen pork sample detected with a veterinary drug residue exceeding the legal limit, a prepackaged bamboo fungi sample detected with sulphur dioxide exceeding the legal limit, an imported prepackaged frozen confection sample detected with a total bacterial count exceeding the legal limit, and a frozen yoghurt sample detected with coliform bacteria and total bacterial counts exceeding the legal limits. The CFS has taken follow-up actions on the above-mentioned unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items, and tracing the sources of the food items in question. The spokesman reminded the food trade to ensure that food is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks. Separately, in response to the Japanese Government's discharge of nuclear-contaminated water at the Fukushima Nuclear Power Station, the CFS will continue enhancing the testing on imported Japanese food, and make reference to the risk assessment results to adjust relevant surveillance work in a timely manner. The CFS will announce every working day on its dedicated webpage (www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html) the radiological test results of the samples of food imported from Japan, with a view to enabling the trade and members of the public to have a better grasp of the latest safety information. Ends/Friday, August 29, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250829_11797.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (August 28) that a fresh beef sample was found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS, under its routine Food Surveillance Programme, took the fresh beef sample from a fresh provision shop (FPS) on Gage Street, Central, for testing. The test result showed that the sample contained sulphur dioxide at a level of 91 parts per million. The CFS is following up with the FPS concerned about the irregularity." According to the Preservatives in Food Regulation (Cap. 132BD) (the Regulation), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months' imprisonment. Sulphur dioxide is a preservative which can be used in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products, but under the Regulation it is not permitted in fresh or chilled meat. Individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. Sulphur dioxide is water-soluble, and most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headaches and nausea after consumption. The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or FPSs. They should avoid buying or consuming meat which is unnaturally red, and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items. The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Thursday, August 28, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250828_11796.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 21) urged the public not to consume two kinds of cheese originated from France due to possible contamination with Listeria monocytogenes. The trade should stop using or selling the affected products immediately if they possess any of them. The product details are as follows: Product name: Mon Ami Petit CamembertPlace of origin: FrancePack size: 125 gramsLot numbers / use-by dates / importers:(1) C4314092 / November 8, 2025 / JJ Global Sourcing Limited;(2) C5073065 / March 13, 2026 / JJ Global Sourcing Limited; and(3) C5084081 / March 24, 2026 / Classic Fine Foods (Hong Kong) Limited Product name: Mon Ami Petit BriePlace of origin: FrancePack size: 125 gramsBatch number / use-by date / importer:(1) C5084093 / March 24, 2026 / Classic Fine Foods (Hong Kong) Limited "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned products are being recalled due to possible contamination with Listeria monocytogenes. Upon learning of the incident, the CFS immediately contacted local importers to follow up. A preliminary investigation found that the above-mentioned importers had imported into Hong Kong the affected batches of the products concerned," a spokesman for the CFS said. The importers concerned have stopped sales and removed from shelves the affected batches of the products and have initiated recalls according to the CFS's instructions. Enquiries can be made to the respective importers' hotlines during office hours. They are: JJ Global Sourcing Limited (Tel: 2190 2125) and Classic Fine Foods (Hong Kong) Limited (Tel: 3145 7819). "Listeria monocytogenes can be easily destroyed by cooking but can survive and multiply at refrigerator temperature. Most healthy individuals do not develop symptoms or only have mild symptoms such as fever, muscle pain, headache, nausea, vomiting or diarrhoea when infected. However, severe complications such as septicaemia, meningitis or even death may occur in newborns, the elderly and those with a weaker immune system. Although infected pregnant women may just experience mild symptoms generally, the infection of Listeria monocytogenes may cause miscarriage, infant death, preterm birth, or severe infection in newborns," the spokesman added. "In order to reduce the risk of listeriosis, susceptible populations such as pregnant women should consume freshly prepared hot food where possible, reheat chilled food until it is hot all the way through, and avoid high-risk foods, including ready-to-eat food such as cold cuts, cold smoked seafood, soft cheeses, salads, etc, or cook them thoroughly before consumption, even if they are presented as part of a dish." The spokesman advised members of the public to stop consuming the affected products and seek medical treatment if they feel unwell after consuming the products concerned. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Thursday, August 21, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250821_11777.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 19) announced that a sample of pig oviduct was found to contain an excessive amount of Bacillus cereus. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS collected the above-mentioned sample from a restaurant in Lam Tin for testing. The test result showed that the sample contained Bacillus cereus at a level of 4,500,000 per gram. According to the Microbiological Guidelines for Food, if ready-to-eat food contains Bacillus cereus at a level of more than 100,000 per gram, it is considered unsatisfactory." The CFS instantly sent staff to the restaurant concerned for an investigation, and has informed it of the irregularity. The restaurant has stopped selling the pig oviduct and discarded the relevant food product according to the CFS's advice. The CFS has also provided education on food safety and hygiene to the person-in-charge and staff of the restaurant, and requested that it improve its food preparation process and carry out thorough cleaning and disinfection. "Bacillus cereus is commonly found in the environment. Unhygienic conditions in food processing and storage may give rise to its growth. Consuming food contaminated with excessive Bacillus cereus or its heat-stable toxins may cause gastrointestinal upset such as vomiting and diarrhoea," the spokesman said. According to section 54 of the Public Health and Municipal Services Ordinance (Cap. 132), all food available for sale in Hong Kong, locally produced or imported, should be fit for human consumption. An offender is subject to a maximum fine of $50,000 and imprisonment for six months upon conviction. The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Tuesday, August 19, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250819_11771.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (August 19) released the findings of its Summer Food Surveillance Programme 2025. The results of about 2,270 food samples tested were satisfactory, except for three unsatisfactory samples that had been announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman reminded members of the public to remain vigilant and pay more attention to food safety and environmental hygiene as the hot and humid climate of the long summer in Hong Kong facilitates the multiplication of bacteria. 　 The spokesman said, "The CFS collected about 2,270 samples from market stalls, restaurants, food factories, fresh provision shops, online vendors (including online retailers and online food delivery platforms) and others for tests." 　 The samples comprised 547 samples of dairy products and frozen confections, 90 samples of cut fruit and salads, 129 samples of desserts and drinks, 57 samples of sandwiches, 163 samples of cold cuts or cooked meat products, 763 samples of aquatic products (such as sushi and sashimi, fish, crustaceans, molluscs and other edible aquatic animals) and 518 samples of other ready-to-eat foods. 　 The spokesman said that about 2,100 food samples were collected for microbiological tests, and about 170 samples for chemical tests. The results showed that except for two ice cream samples detected with coliform bacteria counts exceeding the legal limits and a frozen yoghurt sample detected with coliform bacteria and total bacterial counts exceeding the legal limits, the remaining samples were all satisfactory. The overall satisfactory rate was 99.9 per cent. 　 The CFS has announced the test results of the unsatisfactory samples and conducted follow-up actions, including instructing the vendors concerned to stop selling the relevant food and remove from shelves the affected products, and tracing the sources of the food items in question. The CFS has also arranged trade talks to remind food handlers to follow good hygiene practices when producing and storing frozen confections, and formulate food safety plans with reference to Hazard Analysis and Critical Control Point system to ensure food safety. The CFS appeals to the trade that when manufacturing frozen confections, they should maintain good personal and environmental hygiene, cleaning and disinfecting utensils and equipment regularly and thoroughly in accordance with the manufacturer's instructions, and properly store raw materials at appropriate temperatures to reduce the risk of food contamination. 　 The spokesman reminded members of the public in particular that raw or undercooked foods are high-risk foods as there is not any, or inadequate, heat treatment to eliminate the microorganisms present that can pose risks to human health. Raw or undercooked foods are also associated with the risk of contracting antimicrobial resistance (AMR) microorganisms. Although these AMR microorganisms may not cause illnesses, they may transfer their antibiotic resistance genes to other bacteria inside the human body, therefore affecting the effectiveness of the future use of antibiotics when needed. Susceptible populations such as pregnant women, young children, the elderly and people with weakened immunity (e.g. people with chronic diseases or those on antibiotics treatment, antacid and long-term steroids or drugs given to prevent transplant rejection) are of higher risk of being infected or having complications if they consume raw or undercooked foods due to their health status. They should therefore avoid eating raw and undercooked foods. Members of the public should pay attention to food safety, especially in summer, and observe the following Five Keys to Food Safety in order to reduce the risk of foodborne diseases: Members of the public are also reminded to dine out in licensed and hygienic restaurants. Food premises selling sushi and sashimi or other high-risk foods require a special permit. The public should patronise only those with relevant licences or permits issued by the FEHD. The Centre for Food Safety of the Food and Environmental Hygiene Department today (August 19) released the findings of its Summer Food Surveillance Programme 2025. The overall satisfactory rate of about 2,270 food samples tested was 99.9 per cent. The Centre for Food Safety of the Food and Environmental Hygiene Department today (August 19) released the findings of its Summer Food Surveillance Programme 2025. The overall satisfactory rate of about 2,270 food samples tested was 99.9 per cent. Ends/Tuesday, August 19, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250819_11770.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 15) urged the public not to consume two kinds of soft cheese imported from France due to possible contamination with Listeria monocytogenes. The trade should stop using or selling the affected products immediately if they possess any of them. The product details are as follows: Product name: Chevre Buche Belle du BocagePlace of origin: FrancePack size: 1 kilogramLot numbers and use-by dates: (1) C5168109, August 1, 2025;(2) C5170141, August 3, 2025;(3) C5171082, August 4, 2025; and(4) C5179039, August 12, 2025Importers: Maxly Food Company Limited and Akiten Limited Product name: Brie Mariotte 60%Place of origin: FrancePack size: 1 kilogramLot number and use-by date: C5148130, August 16, 2025Importer: Ferrarini Pacific Limited "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned products are being recalled in France due to possible contamination with Listeria monocytogenes. Upon learning of the incident, the CFS immediately contacted local importers to follow up. A preliminary investigation found that the above-mentioned importers had imported into Hong Kong the affected batches of the products concerned," a spokesman for the CFS said. The importers concerned have stopped sales and removed from shelves the affected batches of the products. Enquiries can be made to the respective importers' hotlines during office hours. They are: Maxly Food Company Limited (Tel: 2552 7128) and Akiten Limited (Tel: 2515 0478). Ferrarini Pacific Limited has initiated a recall (Tel: 2573 9800). "Listeria monocytogenes can be easily destroyed by cooking but can survive and multiply at refrigerator temperature. Most healthy individuals do not develop symptoms or only have mild symptoms such as fever, muscle pain, headache, nausea, vomiting or diarrhoea when infected. However, severe complications such as septicaemia, meningitis or even death may occur in newborns, the elderly and those with a weaker immune system. Although infected pregnant women may just experience mild symptoms generally, the infection of Listeria monocytogenes may cause miscarriage, infant death, preterm birth, or severe infection in newborns," the spokesman added. "In order to reduce the risk of listeriosis, susceptible populations such as pregnant women should consume freshly prepared hot food where possible, reheat chilled food until it is hot all the way through, and avoid high-risk foods, including ready-to-eat food such as cold cuts, cold smoked seafood, soft cheeses, salads, etc, or cook them thoroughly before consumption, even if they are presented as part of a dish." The spokesman advised members of the public to stop consuming the affected products and seek medical treatment if they feel unwell after consuming the products concerned. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Friday, August 15, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250815_11765.html)

To enhance food safety and hygiene awareness among licensed food factories supplying school lunch boxes, and to prepare for the new school year, the Centre for Food Safety (CFS) and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) launched a series of operations to inspect licensed food factories supplying school lunch boxes in various districts of Hong Kong with a view to ensuring food safety. A spokesman for the FEHD said today (August 15), "Starting from July 28, the FEHD has been inspecting food factories supplying school lunch boxes to ensure that the licensing conditions in respect of food handling and processing are observed by the operators, and that hygienic standards stipulated in the laws are met. Food samples will be collected for testing. Meanwhile, FEHD staff will also provide health education to operators and staff of food factories, distributing food safety pamphlets to remind them of the proper way of handling school lunch boxes." The CFS hosted an online trade meeting on June 26 to remind lunch box suppliers to adhere to good hygiene practices when preparing food and establish a food safety plan based on the Hazard Analysis and Critical Control Points (HACCP) system to lower the risks of food contamination. Lunch box caterers can make use of the guideline "Developing a School Food Safety Plan Based on HACCP system (for School Lunch Box Caterers)" to learn more about how to enhance the safety of lunch box production. Furthermore, to ensure food safety on campuses, the CFS arranged an online seminar for schools on July 11, highlighting food safety hazards such as choking and food allergies, and emphasising the need for vigilance among teaching staff and food handlers in schools. At the same time, schools are also reminded to order lunch boxes from suppliers that hold a valid Food Factory Licence issued by the FEHD and are endorsed to provide lunch boxes. Before signing contracts with suppliers, schools should visit the premises to ensure that food handlers observe food safety and hygiene practices. The CFS has published "A Practical Guide for Ensuring Food Safety in Schools and Childcare Facilities", to which schools and childcare facilities can refer when choosing lunchbox suppliers and ensuring food safety on campus. For further details, please visit the "Safe Food at School" thematic webpage (cfs.gov.hk/school). Ends/Friday, August 15, 2025 To enhance food safety and hygiene awareness among licensed food factories supplying school lunch boxes, and to prepare for the new school year, the Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department has launched a series of operations to inspect licensed food factories supplying school lunch boxes in various districts of Hong Kong. The operations began on July 28 and will run until the end of August with a view to ensuring food safety. The Centre for Food Safety of the Food and Environmental Hygiene Department hosted an online trade meeting on June 26 to remind lunch box suppliers to adhere to good hygiene practices when preparing food and establish a food safety plan based on the Hazard Analysis and Critical Control Points system to lower the risks of food contamination. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250815_11761.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 14) urged the public not to consume a kind of soft cheese imported from France due to possible contamination with Listeria monocytogenes. The trade should stop using or selling the affected product immediately if they possess it. The product details are as follows: Product name: St Maure Vieux Porche 45% 200GPlace of origin: FrancePack size: 200 gramsLot number and use-by dates: (1) C5162104, July 31, 2025;(2) C5169106, August 5, 2025; and(3) C5175123, August 13, 2025Importer: Culina (HK) Limited "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned product is being recalled in France due to possible contamination with Listeria monocytogenes. Upon learning of the incident, the CFS immediately contacted local importers to follow up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batches of the product concerned," a spokesman for the CFS said. The importer concerned has stopped sales and removed from shelves the affected batches of the product. Enquiries can be made to the importer's hotline at 2342 3221 during office hours. "Listeria monocytogenes can be easily destroyed by cooking but can survive and multiply at refrigerator temperature. Most healthy individuals do not develop symptoms or only have mild symptoms such as fever, muscle pain, headache, nausea, vomiting or diarrhoea when infected. However, severe complications such as septicaemia, meningitis or even death may occur in newborns, the elderly and those with a weaker immune system. Although infected pregnant women may just experience mild symptoms generally, the infection of Listeria monocytogenes may cause miscarriage, infant death, preterm birth, or severe infection in newborns," the spokesman added. "In order to reduce the risk of listeriosis, susceptible populations such as pregnant women should consume freshly prepared hot food where possible, reheat chilled food until it is hot all the way through, and avoid high-risk foods, including ready-to-eat food such as cold cuts, cold smoked seafood, soft cheeses, salads, etc, or cook them thoroughly before consumption, even if they are presented as part of a dish." The spokesman advised members of the public to stop consuming the affected product and seek medical treatment if they feel unwell after consuming the product concerned. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Thursday, August 14, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250814_11758.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (August 7) that a fresh beef sample was found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS, under its routine Food Surveillance Programme, took the fresh beef sample from a fresh provision shop (FPS) on Reclamation Street, Yau Ma Tei, for testing. The test result showed that the sample contained sulphur dioxide at a level of 557 parts per million. The CFS is following up with the FPS concerned about the irregularity." According to the Preservatives in Food Regulation (Cap. 132BD) (the Regulation), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months' imprisonment. Sulphur dioxide is a preservative which can be used in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products, but under the Regulation it is not permitted in fresh or chilled meat. Individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. Sulphur dioxide is water-soluble, and most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headaches and nausea after consumption. The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or FPSs. They should avoid buying or consuming meat which is unnaturally red, and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items. The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Thursday, August 7, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250807_11744.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 1) announced that a barbecued pork sample was detected with Orange II, a non-permitted colouring matter in food. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS collected the above-mentioned sample from a stall at San Hui Market in Tuen Mun for testing under its routine Food Surveillance Programme. The test result showed that the sample contained Orange II. The CFS has informed the stall concerned of the above-mentioned irregularity and instructed it to stop selling the food product concerned." "Orange II, an industrial dye commonly used in wool, leather, paper and cosmetic products, is not permitted to be used in food in Hong Kong," the spokesman added. According to the Colouring Matter in Food Regulations (Cap. 132H), no food intended for sale for human consumption shall contain any added colouring matter which is not a permitted colouring matter. Offenders may be liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Friday, August 1, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250801_11734.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 31) released the findings of its food safety report for last month. The results of about 6 700 food samples tested (including food items purchased online) were found to be satisfactory except for eight unsatisfactory samples that were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said that about 2 100 food samples were collected for microbiological tests, and about 4 600 samples were taken for chemical and radiation level tests. The microbiological tests covered pathogens and hygiene indicators; the chemical tests included testing for pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others; and the radiation-level tests included testing for radioactive caesium and iodine in samples collected from imported food from different regions. The samples comprised about 1 800 samples of vegetables and fruit and their products; about 500 samples of cereals, grains and their products; about 700 samples of meat and poultry and their products; about 1 100 samples of milk, milk products and frozen confections; about 1 100 samples of aquatic and related products; and about 1 500 samples of other food commodities (including beverages, bakery products and snacks). The eight unsatisfactory samples comprised a prepackaged frozen giant scarlet shrimp sample detected with a metallic contaminant exceeding the legal limit, a prepackaged black pepper sample found to contain a pesticide, ethylene oxide, a Chinese lettuce sample and a banana sample detected with pesticide residues exceeding the legal limits, two ice cream samples detected with coliform bacteria counts exceeding the legal limits, a soft ice-cream sample detected with a total bacterial count exceeding the legal limit, and a frozen confection sample detected with coliform bacteria and total bacterial counts exceeding the legal limits. The CFS has taken follow-up actions on the above-mentioned unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items, and tracing the sources of the food items in question. The spokesman reminded the food trade to ensure that food is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks. Separately, in response to the Japanese Government's discharge of nuclear-contaminated water at the Fukushima Nuclear Power Station, the CFS will continue enhancing the testing on imported Japanese food, and make reference to the risk assessment results to adjust relevant surveillance work in a timely manner. The CFS will announce every working day on its dedicated webpage (www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html) the radiological test results of the samples of food imported from Japan, with a view to enabling the trade and members of the public to have a better grasp of the latest safety information. Ends/Thursday, July 31, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250731_11728.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (July 29) that an aquatic product from a regulated Japanese prefecture was suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The product concerned has been marked and sealed by the CFS and has not entered the market. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the consignment of food imported from Japan, the CFS found two packs of chilled scallops harvested and processed in Miyagi Prefecture after the Order was issued. The importer concerned is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from the 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. ​​The CFS will continue to follow up on the incident and take appropriate action, including informing the Japanese authorities concerned of the incident. Prosecution will be instituted against the importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Tuesday, July 29, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250729_11713.html)

The Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) continues to jointly step up inspections of food premises to protect food safety of the public. A spokesman for the FEHD said today (July 29), "The FEHD continues to step up inspections of food premises, including those shops selling Lo Mei. Special attention is being paid to food storage, preparation and hygiene to ensure compliance with safety standards and relevant legislation. In the event of any breaches of food safety or health requirements, the FEHD will take stringent follow-up action. We have also strengthened communication with the trade to remind food premises to adhere to Good Hygiene Practices and to promote food safety awareness." The spokesman said the inspections cover the key aspects of food storage and preparation, including checking the compliance of food storage temperature to ensure that cold food is kept at or below 4 degrees Celsius while hot food is kept at or above 60 degrees C. Moreover, the inspections also aim to check if raw and cooked foods are separately stored and handled to prevent cross-contamination, if adequate liquid soap is provided, and to ensure food handlers maintain personal hygiene such as thorough hand washing before and after handling food to reduce the risk of food contamination. In mid-June, the FEHD inspected about 2,800 food premises across the territory, carried out immediate rectifications, issued warnings and health advices, and initiated eight prosecutions in total on aspects relevant to food storage, preparation and hygiene. The operations are ongoing. The FEHD appeals to food businesses to follow Good Hygiene Practices and make reference to the following advice when preparing food: ​ The Food and Environmental Hygiene Department continues to intensify inspections of food premises to safeguard food safety. The inspections cover the key aspects of food storage, preparation and hygiene, which must comply with safety standards and relevant legislation. The Food and Environmental Hygiene Department continues to intensify inspections of food premises to safeguard food safety. The inspections cover the key aspects of food storage, preparation and hygiene, which must comply with safety standards and relevant legislation. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250729_11724.html)

The Government today (July 18) gazetted the Food and Drugs (Composition and Labelling) (Amendment) Regulation 2025 (Amendment Regulation) to strengthen the regulation of prepackaged konjac-containing jelly confectionery. Through legislative amendments, mini-cup konjac-containing jelly confectionery with a height or width not exceeding 45 millimetres will be prohibited for sale in the market. In addition, other konjac jelly products must be labelled with choking warning statements on their packaging to remind consumers to exercise caution while eating. A Government spokesman said, "While konjac itself is a safe food additive, the smooth and slippery surface and firm texture of konjac jellies may pose a choking risk if not consumed properly. This risk is particularly high for children and the elderly. The Government has been promoting health education messages on the prevention of food choking through various channels, such as advising consumers to avoid slurping mini-cup konjac-containing jelly confectionery directly." The Amendment Regulation will be tabled before the Legislative Council on July 23 for negative vetting. The new requirements for prepackaged mini-cup konjac-containing jelly confectionery will take effect on April 1, 2026, i.e. around six months after the completion of negative vetting of the Amendment Regulation. The new regulatory requirements include: (i) Jelly confectionery that is prepackaged food and that is packed in a mini-cup-shaped container must not contain konjac if the height or width of the container does not exceed 45mm; and (ii) The outermost layer of packaging for sale of jelly confectionery that is prepackaged food and that contains konjac must be clearly and legibly marked with the following words in both Chinese and English - "Caution: Do not swallow whole. Elderly and children must consume under supervision.注意：勿一口吞食，長者及兒童須在監護下食用。" The above words must be marked in a conspicuous position on the packaging. They must be underlined and marked in dark colour on a light-coloured background or in light colour on a dark-coloured background; or marked in red text on a white or yellow background. The Centre for Food Safety (CFS) will continue to enhance health education on choking prevention, including issuing letters to schools, organising seminars, and sharing information on social media. In addition, the CFS will arrange technical meetings with the trade and issue user guidelines in due course to facilitate the trade's understanding of and compliance with the new requirements. Ends/Friday, July 18, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250718_11698.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (July 15) that a sample of frozen yoghurt was found to contain coliform bacteria and total bacterial counts exceeding the legal limits. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS collected the above-mentioned sample from a retail shop with a frozen confection factory licence in Kowloon City for testing under its routine Food Surveillance Programme. The test result showed that the sample contained 120 coliform bacteria per gram and 220,000 bacteria per gram, both exceeding the legal limits. "The CFS conducted an investigation of the premises immediately, took food samples for laboratory testing, and informed the food premises concerned of the irregularity. The investigation revealed that the frozen yoghurt was produced in the premises concerned. The premises has already stopped selling the frozen yoghurt, and discarded the affected product according to the CFS's advice. The CFS has also provided health education on food safety and hygiene to the person-in-charge and staff of the premsises, and requested the staff to carry out a thorough cleaning and disinfection," the spokesman said. Under the Frozen Confections Regulation (Cap. 132AC), frozen confection for sale should not contain more than 100 coliform bacteria per gram or more than 50,000 bacteria per gram. The maximum penalty for offenders is a fine of $10,000 and three months' imprisonment upon conviction. The fact that the coliform count and the total bacterial count exceeded the legal limit indicated that the hygienic conditions were unsatisfactory, but did not mean that consumption would lead to food poisoning. The CFS will continue to follow up on the incident and take appropriate action to safeguard food safety and public health. An investigation is ongoing. Ends/Tuesday, July 15, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250715_11693.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 3) urged the public not to consume a batch of prepackaged cumin powder originated from Georgia, as the product may contain a pesticide, ethylene oxide. The trade should stop using or selling the affected batch of the product immediately if they possess it. Product details are as follows: Product name: KȔMMEL GEMAHLENBrand: MIMINOPlace of origin: GeorgiaNet weight: 50 gramsBest-before date: December 1, 2025Importer: Greek Delicatessen Limited A spokesman for the CFS said, "The CFS received a notification from the Rapid Alert System for Food and Feed (RASFF) of the European Commission that the above-mentioned product is being recalled as it was detected with ethylene oxide. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. Preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product." The importer concerned has stopped sales and removed from shelves the affected product, and has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 3101 0783 during office hours for enquiries about the recall of the product concerned. The spokesman continued, "The International Agency for Research on Cancer has classified ethylene oxide as a Group 1 carcinogen. According to the Pesticide Residues in Food Regulation (Cap. 132CM), a food for human consumption containing pesticide residue may only be sold if consumption of the food is not dangerous or prejudicial to health. An offender is liable to a maximum fine of $50,000 and to imprisonment for six months upon conviction." The CFS will alert the trade, continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Thursday, July 3, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250703_11684.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 2) announced that a black cod sample was detected with methylmercury, a metal contaminant, at a level exceeding the legal limit. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS collected the above-mentioned sample from a shop at North Kwai Chung Market for testing under its routine Food Surveillance Programme. The test result showed that the sample contained methylmercury at a level of 1.1 milligram per kilogram, exceeding the legal limit of 0.5 milligram per kilogram." The spokesman said that the CFS has informed the vendor concerned of the irregularity and instructed it to stop selling the affected product. The CFS is also tracing the source and distribution of the product concerned. Prosecution will be instituted should there be sufficient evidence. "Methylmercury is the major form of mercury in fish. At high levels, mercury can affect foetal brain development, and affect vision, hearing, muscle co-ordination and memory in adults. Furthermore, as some international organisations such as the World Health Organization have pointed out, consuming predatory fish species is the main source of mercury intake for human beings. The report of the CFS's Total Diet Study has also pointed out that large fish or predatory fish species may contain high mercury levels (for example, tuna, alfonsino, shark, swordfish, marlin, orange roughy and king mackerel). Hence, groups particularly susceptible to the adverse effects of mercury, such as pregnant women, women planning a pregnancy and young children should opt for fish that are smaller in size for consumption and avoid consumption of the above-mentioned types of fish to minimise excessive exposure to metal contaminants in food," the spokesman added. According to the Food Adulteration (Metallic Contamination) Regulations (Cap. 132V), any person who sells food with metallic contamination above the legal limit is liable upon conviction to a fine of $50,000 and imprisonment for six months. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Wednesday, July 2, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250702_11680.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (June 30) released the findings of its food safety report for last month. The results of about 6 400 food samples tested (including food items purchased online) were found to be satisfactory except for six unsatisfactory samples that were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said that about 2 000 food samples were collected for microbiological tests, and about 4 400 samples were taken for chemical and radiation level tests. The microbiological tests covered pathogens and hygiene indicators; the chemical tests included testing for pesticides, preservatives, metallic contaminants, colouring matters, veterinary drug residues and others; and the radiation-level tests included testing for radioactive caesium and iodine in samples collected from imported food from different regions. The samples comprised about 1 600 samples of vegetables and fruit and their products; about 500 samples of cereals, grains and their products; about 600 samples of meat and poultry and their products; about 1 300 samples of milk, milk products and frozen confections; about 900 samples of aquatic and related products; and about 1 500 samples of other food commodities (including beverages, bakery products and snacks). The six unsatisfactory samples comprised two mushroom samples and a prepackaged dried lily bulb sample detected with metallic contaminants exceeding the legal limit, a white radish sample and a melon sample detected with pesticide residues at levels exceeding the legal limit, and a pig ear sample found to contain Salmonella. The CFS has taken follow-up actions on the above-mentioned unsatisfactory samples, including informing the vendors concerned of the test results, instructing them to stop selling the affected food items, and tracing the sources of the food items in question. The spokesman reminded the food trade to ensure that food is fit for human consumption and meets legal requirements. Consumers should patronise reliable shops when buying food and maintain a balanced diet to minimise food risks. Separately, in response to the Japanese Government's discharge of nuclear-contaminated water at the Fukushima Nuclear Power Station, the CFS will continue enhancing the testing on imported Japanese food, and make reference to the risk assessment results to adjust relevant surveillance work in a timely manner. The CFS will announce every working day on its dedicated webpage (www.cfs.gov.hk/english/programme/programme_rafs/daily_japan_nuclear_incidents.html) the radiological test results of the samples of food imported from Japan, with a view to enabling the trade and members of the public to have a better grasp of the latest safety information. Ends/Monday, June 30, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250630_11673.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 23) announced that the test results of 113 rice dumpling samples collected under a recently completed seasonal food surveillance project on rice dumplings (second phase) were all satisfactory. "The CFS announced the results of 47 samples collected under the seasonal food surveillance project on rice dumplings (first phase) earlier this month, which were all satisfactory. As the Tuen Ng Festival is around the corner, the CFS has completed the second phase of the surveillance project on rice dumplings, and the results of 113 samples were all satisfactory. In conclusion, samples of rice dumplings from different retail outlets (including online retailers and online food delivery platforms) and food premises (including restaurants and food factories) were collected for chemical, microbiological and nutrition content analyses during the two phases. The chemical analyses included tests for colouring matters, preservatives, metallic contamination, mineral oil, antioxidants, sweeteners and pesticide residues. The microbiological analyses covered pathogenic bacteria including Salmonella, coagulase-positive staphylococci organisms, Clostridium perfringens and Bacillus cereus. In addition, nutrition contents such as energy contents, protein, carbohydrates, total fat, saturated fatty acids, trans fatty acids, sodium and sugars of the samples were also tested to check whether the test results complied with their declared values on the nutrition labels," a spokesman for the CFS said. 　 The spokesman reminded members of the public to observe the following food safety tips in purchasing, preparing, storing and consuming rice dumplings: Buying rice dumplings------------------------* Buy rice dumplings from reliable outlets;* When purchasing non-prepackaged rice dumplings, choose those that are securely wrapped in wrapping leaves; and* When purchasing prepackaged rice dumplings, check the expiry date and whether the packaging is intact. Home-made rice dumplings-----------------------------* Buy wrapping leaves from reliable suppliers and avoid leaves that are unnaturally bright green or with chemical odours;* Wash hands and utensils thoroughly before and after handling food; and* Handle raw and cooked food separately to avoid cross-contamination. Storing and preparing rice dumplings---------------------------------------* Consume rice dumplings as soon as possible and avoid prolonged storage;* Both the glutinous rice and the stuffing should be well covered until the rice dumplings are unwrapped. Do not come into direct contact with the strings upon cooking to prevent contamination at all times.* Store rice dumplings at 4 degrees Celsius or below, or store them properly according to the instructions on the package if they are not consumed or cooked immediately;* Keep cooked rice dumplings that are not consumed immediately in a covered container and put them in the upper compartment of the refrigerator. Keep raw food in the lower compartment to prevent cross-contamination;* Reheat rice dumplings thoroughly until the core temperature reaches 75 degrees C or above before consumption;* Do not reheat rice dumplings more than once; and* Consume reheated rice dumplings as soon as possible. Consuming rice dumplings----------------------------* Wash hands with running water and liquid soap, and rub for at least 20 seconds before consumption; and* Reduce seasonings such as soy sauce or granulated sugar during consumption. The spokesman said, "Rice dumplings in general are relatively high in energy, fat and salt. During the festival, people should maintain a balanced diet, and consume rice dumplings moderately, with due consideration of their health condition. People are recommended to share rice dumplings with their family members and friends, as this not only enhances the festive atmosphere, but also allows them to taste rice dumplings of different flavours and avoid over-consumption. People are also advised to make use of nutrition labels on prepackaged food to compare their nutritional contents for healthier food choices." The spokesman also reminded the food trade to purchase food ingredients from reliable suppliers and maintain proper records to facilitate source tracing when necessary. They should follow Good Manufacturing Practice in the preparation of food products and comply with legal requirements when using food additives. The spokesman advised the food trade to adopt the Hazard Analysis Critical Control Point System to identify, assess and control possible hazards in the food production process. Ends/Friday, May 23, 2025Issued at HKT 15:00 The Centre for Food Safety of the Food and Environmental Hygiene Department today (May 23) announced the test results of the seasonal food surveillance project on rice dumplings (second phase). All 113 samples collected were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250523_11622.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 16) announced that the test results of 47 rice dumpling samples collected under a recently completed seasonal food surveillance project on rice dumplings (first phase) were all satisfactory. Rice dumplings are a popular festive food for the Tuen Ng Festival. The project aims to provide information on safe consumption of rice dumplings to consumers and the trade in a timely manner. "The CFS collected samples of rice dumplings from different retail outlets (including online retailers) and food premises (including restaurants and food factories) for chemical and microbiological analyses. The chemical analyses included tests for colouring matters, preservatives, metallic contamination and pesticide residues. The microbiological analyses covered coagulase-positive staphylococci organisms and Bacillus cereus," a spokesman for the CFS said. The spokesman reminded members of the public to observe the following food safety tips in purchasing, preparing, storing and consuming rice dumplings: Buying rice dumplings-------------------------* Buy rice dumplings from reliable outlets;* When purchasing non-prepackaged rice dumplings, choose those that are securely wrapped in wrapping leaves; and* When purchasing prepackaged rice dumplings, check the expiry date and whether the packaging is intact. Home-made rice dumplings-------------------------------* Buy wrapping leaves from reliable suppliers and avoid leaves that are unnaturally bright green or with chemical odours;* Wash hands and utensils thoroughly before and after handling food; and* Handle raw and cooked food separately to avoid cross-contamination. Storing and preparing rice dumplings------------------------------------------* Consume rice dumplings as soon as possible and avoid prolonged storage;* Both the glutinous rice and stuffing should be well covered until the rice dumplings are unwrapped. Do not come into direct contact with the strings upon cooking to prevent contamination at all times;* Store rice dumplings at 4 degrees Celsius or below, or store them properly according to the instructions on the package if they are not consumed or cooked immediately;* Keep cooked rice dumplings that are not consumed immediately in a covered container and put them in the upper compartment of the refrigerator. Keep raw food in the lower compartment to prevent cross-contamination;* Reheat rice dumplings thoroughly until the core temperature reaches 75 degrees C or above before consumption;* Do not reheat rice dumplings more than once; and* Consume reheated rice dumplings as soon as possible. Consuming rice dumplings------------------------------* Wash hands with running water and liquid soap, and rub for at least 20 seconds before consumption; and* Reduce seasonings such as soy sauce or granulated sugar during consumption. The spokesman said, "Rice dumplings in general are relatively high in energy, fat and salt. During the festival, people should maintain a balanced diet and consume rice dumplings moderately, with due consideration of their health condition. People are recommended to share rice dumplings with their family members and friends, as this not only enhances the festive atmosphere, but also allows them to taste rice dumplings of different flavours and avoid over-consumption. People are also advised to make use of nutrition labels on prepackaged food to compare their nutritional contents for healthier food choices." The spokesman also reminded the food trade to purchase food ingredients from reliable suppliers and maintain proper records to facilitate source tracing when necessary. They should follow Good Manufacturing Practice in the preparation of food products and comply with legal requirements when using food additives. The spokesman advised the food trade to adopt the Hazard Analysis Critical Control Point System to identify, assess and control possible hazards in the food production process. The CFS will continue to conduct surveillance on rice dumplings in the second phase, the results of which will be released in due course to ensure food safety. Ends/Friday, May 16, 2025 The Centre for Food Safety of the Food and Environmental Hygiene Department today (May 16) announced that the test results of 47 samples collected under the seasonal food surveillance project on rice dumplings (first phase) were all satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250516_11611.html)

The Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) continue to intensify joint inspections of food premises to safeguard food safety. A spokesman for the FEHD said today (March 14), "The FEHD continues to step up inspections of food premises, including shops selling siu mei and lo mei. Special attention is being paid to food storage, preparation, and hygiene to ensure compliance with safety standards and relevant legislation. In the event of any breaches of food safety or health requirements, the FEHD will take stringent follow-up action. We have also strengthened communication with the trade, reminding food premises to adhere to Good Hygiene Practices and promoting food safety awareness." The spokesman said the inspections cover the key aspects of food storage and preparation, including checking the compliance of food storage temperature to ensure that cold food is kept at or below 4 degrees Celsius while hot food is kept at or above 60 degrees C. Moreover, the inspections also aim to check if raw and cooked foods are separately stored and handled to prevent cross-contamination, if adequate liquid soap is provided, and to ensure food handlers maintain personal hygiene such as thorough hand washing before and after handling food to reduce the risk of food contamination. Over the past week, the FEHD inspected about 3,600 food premises across the territory, carried out immediate rectifications, issued warnings and health advices, and initiated five prosecutions in total on aspects relevant to food storage, preparation and hygiene. The operations are ongoing. The FEHD appeals to food businesses to follow Good Hygiene Practices and make reference to the following advice when preparing food: Ends/Friday, March 14, 2025 The Food and Environmental Hygiene Department (FEHD) continues to intensify inspections of food premises to safeguard food safety. Photo shows officers of the Centre for Food Safety and the Environmental Hygiene Branch of the FEHD inspecting a shop selling siu mei to ensure food storage, preparation and hygiene comply with safety standards and relevant legislation. The Food and Environmental Hygiene Department continues to intensify inspections of food premises to safeguard food safety. The inspections cover the key aspects of food storage and preparation, including checking the compliance of food storage temperature. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250314_11518.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 17) released the test results of a targeted food surveillance project on the use of sulphur dioxide in meat. Among about 610 samples tested, except for five samples found to contain sulphur dioxide (a non-permitted preservative in fresh meat) which have been announced, all the remaining samples passed the test. The overall satisfactory rate was 99 per cent. "In view of the detection of the preservative in fresh meat samples in the past, the CFS has all along been conducting targeted surveillance projects regularly on the use of such a chemical in meat in recent years. Samples of beef, pork and mutton were collected according to a risk-based approach from fresh provision shops, supermarkets, market meat stalls and online retailers for testing," a spokesman for the CFS said. Sulphur dioxide is a preservative which can be used in a variety of foods including dried fruits, pickled vegetables and meat products such as sausages and grilled burgers. Under the Preservatives in Food Regulation (Cap. 132BD), it is not permitted in fresh or chilled meat. Nonetheless, individual meat traders were found illegally using sulphur dioxide to make meat look fresher. Sulphur dioxide is water-soluble, and most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to sulphur dioxide may experience breathing difficulties, headaches and nausea after consumption. Under the Regulation, the maximum penalty upon conviction of using sulphur dioxide in fresh or chilled meat is a fine of $50,000 and six months' imprisonment. The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat containing sulphur dioxide. Members of the public should patronise reliable vendors and avoid buying or consuming meat which is unnaturally red. Ends/Monday, February 17, 2025 The Centre for Food Safety of the Food and Environmental Hygiene Department today (February 17) announced the test results of a targeted food surveillance project on the use of sulphur dioxide in meat. The overall satisfactory rate of about 610 samples tested was 99 per cent. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250217_11464.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (February 10) that a fresh beef sample was found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS, under its routine Food Surveillance Programme, took the fresh beef sample from a fresh provision shop (FPS) at Nam Cheong Place Market in Sham Shui Po for testing. The test result showed that the sample contained sulphur dioxide at a level of 68 parts per million. The CFS is following up with the FPS concerned about the irregularity." According to the Preservatives in Food Regulation (Cap. 132BD), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months' imprisonment. Sulphur dioxide is a preservative which can be used in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products, but under the Regulation it is not permitted in fresh or chilled meat. Individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. Sulphur dioxide is water-soluble, and most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headaches and nausea after consumption. The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or FPSs. They should avoid buying or consuming meat which is unnaturally red, and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items. ​The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Monday, February 10, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250210_11457.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 4) urged the public not to consume several kinds of Cape Herb & Spice's prepackaged seasonings because the products might possibly contain plastic foreign matter. The trade should also stop using or selling the affected batches of the products immediately if they possess them. A spokesman for the CFS said, "The CFS, through its Food Incident Surveillance System, noted notifications from the relevant overseas food safety authorities that the following batches of products might contain plastic foreign matter and initiated recalls overseas. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. Preliminary investigation found that the importer, European Gourmet Limited, had imported into Hong Kong the first four of the following products concerned." Brand: Cape Herb & SpicePlace of origin: South Africa Names of affected products and batches: (1) Seasoned Salt (Net weight: 240g) (Best-before dates: from January 1, 2026 to July 31, 2027)(2) Extra Bold Peppercorns (Net weight: 185g) (Best-before dates: November 6, 2025, and from January 1, 2026 to July 31, 2027)(3) Himalayan Pink Salt (Net weight: 390g) (Best-before dates: November 8, 2025, and from January 1, 2026 to July 31, 2027)(4) Atlantic Sea Salt (Net weight: 360g) (Best-before dates: November 6, 2025, February 8, 2026, April 25, 2026 and May 21, 2026)(5) Atlantic Sea Salt (Net weight: 380g) (Best-before dates: from January 1, 2026 to July 31, 2027)(6) Salt & Pepper (Net weight: 310g) (Best-before dates: October 18, 2025, and from January 1, 2026 to July 31, 2027)(7) Sizzling Steak House Seasoning (Net weight: 230g) (Best-before dates: January 1, 2026 to July 31, 2027)(8) Chilli & Garlic (Net weight: 190g) (Best-before dates: from January 1, 2026 to July 31, 2027)(9) Rainbow Pepper (Net weight: 175g) (Best-before dates: from January 1, 2026 to July 31, 2027)(10) Sweet & Smoky BBQ (Net weight: 230g) (Best-before dates: December 12, 2025, December 14, 2025 and May 9, 2026) The importer concerned has stopped sales, removed from shelves the affected products and initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2880 0588 during office hours for enquiries. The spokesman urged members of the public not to consume the affected batches of the products if they have bought them. The trade should also stop using or selling the products concerned immediately. The CFS has alerted the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Tuesday, February 4, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250204_11443.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 22) announced the test results of a recently completed seasonal food surveillance project on Lunar New Year (LNY) food (second phase). The test results of around 180 samples collected were satisfactory except for one sample that was announced earlier. A spokesman for the CFS said, "The CFS has conducted this seasonal food surveillance project in two phases, and the first-phase test results were announced last month. With the LNY around the corner, the CFS has completed the second phase of the surveillance project on LNY food. Steamed puddings (e.g. turnip puddings and festive cakes), fried dumplings (e.g. sesame balls and crispy triangles), candies, glutinous rice balls, nuts, pistachio nuts, melon seeds, vegetarian dishes and dried aquatic products were collected from different retailers (including online retailers) for chemical analysis. Chemical tests targeted preservatives, colouring matters, antioxidants, veterinary drug residue, etc." The unsatisfactory food sample was a prepackaged candied winter melon sample detected with non-permitted preservatives. The CFS has taken follow-up action on the above-mentioned unsatisfactory sample including informing the vendor concerned of the test result, instructing them to stop selling the affected food item, and tracing the source of the food item in question. The spokesman urged the food trade to comply with the relevant laws and regulations in the preparation of food and production of labels. They should follow Good Manufacturing Practice and use permitted food additives only in an appropriate manner. Retailers should source food from reliable suppliers, and conduct quality checks of incoming materials and end products to ensure that ingredients used are within legal standards. In addition, the food trade should maintain proper records in accordance with the requirements of the Food Safety Ordinance to allow source tracing if needed. The spokesman also advised consumers to buy LNY food from reliable retailers with good hygiene conditions; make sure the packaging of prepackaged cakes and snacks is intact and the products have not expired; refer to the nutrition labels on the sugar, salt (sodium) and fat content, etc, for making healthy choices; and pay attention to the hygiene conditions of food containers and the personal hygiene of staff when buying loose-packed food (e.g. candied lotus seeds, nuts and melon seeds). "Consumers should choose food products with natural colours. Bright white pistachios may have been bleached and melon seeds with unnatural gloss may have had mineral oil added. Consumption of these food products can cause gastrointestinal discomfort," the spokesman said. "Festive cakes that are not for immediate consumption should be kept refrigerated or stored according to the instructions on the package, and should be eaten before they expire. Reheat hot-served festive cakes thoroughly before consumption, consume it as soon as possible and avoid prolonged exposure of the food at room temperature. Nuts and melon seeds should not be kept for a long time, and those with mould or an abnormal smell or taste should not be eaten," he added. The spokesman reminded members of the public to maintain a balanced diet and avoid excessive consumption of LNY food that is high in energy, sugar, salt or fat. Please visit the CFS website (www.cfs.gov.hk/seasonalfood) for more food safety information about seasonal food. Ends/Wednesday, January 22, 2025 The Centre for Food Safety of the Food and Environmental Hygiene Department today (January 22) announced the test results of the seasonal food surveillance project on Lunar New Year food (second phase). Around 180 samples tested were satisfactory except for one sample that was announced earlier. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250122_11414.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (January 22) that aquatic products from regulated Japanese prefectures were suspected to be in breach of the relevant Food Safety Order when the CFS inspected food imported from Japan. The products concerned have been marked and sealed by the CFS and have not entered the market. The CFS is following up on the cases. A spokesman for the CFS said, "During inspections of the consignments of food concerned imported from Japan, the CFS found 52 cartons of frozen salmon fillets manufactured in Miyagi Prefecture, and 13 cartons of dried fish products manufactured in Chiba Prefecture after the Order was issued. The importers concerned are thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from the 10 metropolis/prefectures, namely Tokyo, Fukushima, Ibaraki, Miyagi, Chiba, Gunma, Tochigi, Niigata, Nagano and Saitama, are prohibited from being imported into and supplied in Hong Kong if they are harvested, manufactured, processed or packed on or after August 24, 2023, including all live, chilled, frozen, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. The CFS will continue to follow up on the incidents and take appropriate action, including informing the Japanese authorities concerned of the incidents. Prosecution will be instituted against the importers concerned should there be sufficient evidence. The investigation is ongoing. Ends/Wednesday, January 22, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250122_11415.html)

With the Lunar New Year approaching, the Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) have jointly stepped up inspections of food premises to protect food safety during the festive season. A spokesman for the FEHD said today (January 20), "As we enter a peak period of dining with families and friends during the Lunar New Year, the FEHD has stepped up inspections of food premises. Special attention is being paid to food storage, preparation and hygiene to ensure compliance with safety standards and relevant legislation. In the event of any breaches of food safety or health requirements, the FEHD will take stringent follow-up action. We have also strengthened communication with the trade to remind food premises to adhere to Good Hygiene Practices and to promote food safety awareness." The spokesman said the inspections cover the key aspects of food storage and preparation, including checking the compliance of food storage temperature to ensure that cold food is kept at or below 4 degrees Celsius while hot food is kept at or above 60 degrees C. Moreover, the inspections also aim to check if raw and cooked foods are separately stored and handled to prevent cross-contamination, and to ensure food handlers maintain personal hygiene such as thorough hand washing before and after handling food to reduce the risk of food contamination. Over the past week, the FEHD inspected some 4,500 food premises across the territory, carried out immediate rectifications, issued warnings and health advices, and initiated nine prosecutions in total on aspects relevant to food storage, preparation and hygiene. The operations are ongoing. The FEHD appeals to food businesses to follow Good Hygiene Practices and make reference to the following advice when preparing food: Ends/Monday, January 20, 2025 With the Lunar New Year approaching, the Food and Environmental Hygiene Department (FEHD) has stepped up inspections of food premises to protect food safety during the festive season. Photo shows officers of the Centre for Food Safety and the Environmental Hygiene Branch of the FEHD inspecting food premises. With the Lunar New Year approaching, the Food and Environmental Hygiene Department has stepped up inspections of food premises to protect food safety during the festive season. The inspections cover the key aspects of food storage and preparation, including checking the compliance of food storage temperature. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250120_11411.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 15) announced the test results of a recently completed seasonal food surveillance project on Lunar New Year (LNY) food (first phase). The test results of around 760 samples collected were satisfactory except for three samples that were announced earlier. A spokesman for the CFS said, "The LNY is coming soon and the CFS is conducting this seasonal food surveillance project in two phases. During the first phase of the project, different types of LNY food including steamed puddings (e.g. turnip puddings and festive cakes), fried dumplings (e.g. sesame balls and crispy triangles), candies, glutinous rice balls, nuts, melon seeds, vegetarian dishes and dried aquatic products were collected from different retailers (including online retailers) for chemical and microbiological tests as well as nutrition content analysis." Chemical tests targeted preservatives, metallic contaminants, sweeteners and others. Microbiological tests covered different food poisoning pathogens. For nutrition content analysis, the contents of total fat, sodium and sugars of the samples were tested to see if the test results were consistent with the declared values on the nutrition labels. The three unsatisfactory food samples comprised a prepackaged candied winter melon sample and a dried soybean curd sample detected with preservatives exceeding the legal limit, and a prepackaged rice cake sample not in compliance with the nutrition labelling regulations. The CFS has taken follow-up action on the above-mentioned unsatisfactory samples including informing the vendors concerned of the test result, instructing them to stop selling the affected food item and tracing the source of the food items in question. The spokesman urged the food trade to observe the relevant laws and regulations in the preparation of food, follow Good Manufacturing Practice and use permitted food additives only in an appropriate manner. Retailers should source food from reliable suppliers, and conduct quality checks of incoming materials and end products to ensure that ingredients used are within legal standards. In addition, the food trade should maintain proper records in accordance with the requirements of the Food Safety Ordinance to allow source tracing if needed. The spokesman also advised consumers to buy LNY food from reliable retailers with good hygiene conditions; make sure the packaging of prepackaged cakes and snacks is intact and the products have not expired; refer to the nutrition labels on the sugar, salt (sodium) and fat content and more for making healthy choices; and pay attention to the hygiene conditions of food containers and the personal hygiene of staff when buying loose-packed foods (e.g. candied lotus seeds, nuts and melon seeds). "Consumers should choose food products with natural colours. Bright white pistachios may have been bleached and melon seeds with an unnatural gloss may have had mineral oil added. Consumption of these food products can cause gastrointestinal discomfort," the spokesman said. "Festive cakes that are not for immediate consumption should be kept refrigerated or stored according to the instructions on the package, and should be eaten before they expire. Reheat hot-served festive cakes thoroughly before consumption, consume them as soon as possible, and avoid keeping them at room temperature for a long time. Foods like nuts and melon seeds should not be kept for a long time. Those with mould or an abnormal smell or taste should not be eaten," he added. The spokesman reminded the public to maintain a balanced diet and avoid foods that are high in energy, sugar, salt or fat during the LNY. The CFS will continue to conduct surveillance on LNY food, and the second-phase results will be released in a timely manner to ensure food safety. Please visit the CFS website (www.cfs.gov.hk/seasonalfood) for more food safety information about seasonal food. Ends/Wednesday, January 15, 2025 The Centre for Food Safety of the Food and Environmental Hygiene Department today (January 15) announced the test results of the seasonal food surveillance project on Lunar New Year food (first phase). Around 760 samples tested were satisfactory except for three samples that were announced earlier. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250115_11398.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 15) announced that a sample of noodle with satay beef was found to contain excessive Clostridium perfringens, a pathogen. The CFS is following up on the incident. A spokesman for the CFS said, "Following up on a related food incident, the CFS collected the above-mentioned sample from a restaurant in Tsing Yi for testing. The test result showed that the sample contained Clostridium perfringens at a level of 360 000 per gram. According to the Microbiological Guidelines for Food, ready-to-eat food that contains more than 10 000 Clostridium perfringens per gram is considered unsatisfactory." "The CFS has instantly sent staff to the restaurant to conduct investigation and take food samples for laboratory testing. The restaurant concerned has also been informed of the irregularity. The restaurant has already stopped selling and discarded the affected satay sauce and related food products according to the CFS's advice. The CFS has also provided health education on food safety and hygiene to the person-in-charge and staff of the restaurant and requested that it improve the food preparation process and carry out thorough cleaning and disinfection," the spokesman said. Clostridium perfringens is widely distributed in the environment. Foods prepared in bulk, especially cooked meat and poultry dishes, and stored at ambient temperatures with a long cooling period after cooking are at high risk. Consuming food contaminated with excessive Clostridium perfringens may cause symptoms such as abdominal pain and diarrhoea. The CFS will continue to follow up on the incident and take appropriate action to safeguard food safety and public health. Ends/Wednesday, January 15, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250115_11402.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 7) announced that a sample of dan dan noodles was found to contain excessive Clostridium perfringens, a pathogen. The CFS is following up on the incident. A spokesman for the CFS said, "Following up on a related food incident, the CFS collected the above-mentioned sample from a restaurant in Tseung Kwan O for testing. The test result showed that the sample contained Clostridium perfringens at a level of 180 000 per gram. According to the Microbiological Guidelines for Food, ready-to-eat food that contains more than 10 000 Clostridium perfringens per gram is considered unsatisfactory." "The CFS has instantly sent staff to the restaurant for conducting investigation and taking food samples for laboratory testing. The restaurant concerned has also been informed of the irregularity. The restaurant has already stopped selling and discarded the affected product according to the CFS's advice. The CFS has also provided health education on food safety and hygiene to the person-in-charge and staff of the restaurant, and requested it to improve food preparation process, and carry out thorough cleaning and disinfection," the spokesman said. Clostridium perfringens is widely distributed in the environment. Foods prepared in bulk, especially cooked meat and poultry dishes, and stored at ambient temperatures with a long cooling period after cooking are at high risk. Consuming food contaminated with excessive Clostridium perfringens may cause symptoms such as abdominal pain and diarrhoea. The CFS will continue to follow up on the incident and take appropriate action to safeguard food safety and public health. Ends/Tuesday, January 7, 2025 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20250107_11384.html)