The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 29) 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 case. A spokesman for the CFS said, "The CFS took the fresh beef sample from a fresh provision shop (FPS) at Chuk Yuen Market in Wong Tai Sin for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 1,800 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 fresh provision shops. 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 case and take appropriate action. An investigation is ongoing. Ends/Friday, December 29, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231229_10742.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 29) released the findings of its food safety report for last month. The results of about 6 300 food samples tested were found to be satisfactory except for six unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said about 1,100 food samples were collected for microbiological tests, and about 5,200 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 2,300 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 800 samples of milk, milk products and frozen confections; about 800 samples of aquatic and related products; and about 1,200 samples of other food commodities (including beverages, bakery products and snacks). The six unsatisfactory samples comprised four prepackaged dried lily bulb samples with excessive metallic contaminant, a bottled chili sauce sample in breach of food labelling regulation, and a prepackaged milk product sample not in compliance with the Food and Drugs (Composition and Labelling) Regulations. 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, as the Japanese Government has commenced the 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, December 29, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231229_10741.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 28) the results of a recently completed risk assessment study on polycyclic aromatic hydrocarbons (PAHs) in food. A total of 300 food samples were taken from the local market to estimate the dietary exposure to PAHs of the local adult population arising from consumption of these food items, and to assess the associated health risk. The study results showed that the current dietary exposure to PAHs is of low public health concern under usual consumption. A spokesman for the CFS said, "PAHs constitute a large class of organic compounds containing two or more fused aromatic rings. They are primarily formed by incomplete combustion or pyrolysis of organic matter and during various industrial processes. PAHs can enter the food chain either through environmental contamination or by formation during food processing, such as drying and smoking; or cooking, such as grilling, roasting, barbecuing and baking. For non-smokers, the major route of exposure to PAHs is consumption of food." Some PAHs have been shown to be genotoxic, carcinogenic, immunosuppressive and affect development of experimental animals. The Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives considered in 2005 that 13 individual PAHs are clearly carcinogenic and genotoxic. Also, the International Agency for Research on Cancer has evaluated some PAHs and classified benzo[a]pyrene (BaP) as Group 1 (carcinogenic to human), while several PAHs were classified as Group 2A (probably carcinogenic to humans), or Group 2B (possibly carcinogenic to humans). The CFS collected a total of 300 food samples including cereal and cereal products, meat and poultry, oils and fats, and spices for testing the occurrence of 16 European Union (EU) priority PAHs in food. Among all samples collected, the levels of total PAHs ranged from not detected to 120 microgram/kilogram. Regarding PAHs in different food groups, spices contained the highest mean level, followed by meat and poultry and oils and fats. Combining the food consumption data captured from the Second Hong Kong Population-based Food Consumption Survey, the food group cereal and cereal products is the major contributor to the dietary exposure to PAHs for the local adult population. It is noted that BaP is of more concern among various PAHs, and PAH4 is often used as indicator of the occurrence of the EU priority PAHs. In this study, the calculated margin of exposure values for both BaP and PAH4 are above 10,000, which indicates that the current dietary exposure to PAHs for the Hong Kong adult population is of low health concern. The spokesman said that comparing the results of the current study with that of the other places, the dietary exposure to PAHs of the local adult population is low. Based on the results of the study, changes to the basic dietary advice on healthy eating are not justified. However, members of the public are advised to maintain a balanced and varied diet to avoid excessive exposure to any contaminants, including PAHs, from a small range of food items. Moreover, the spokesman reminded the food trade to take measures to minimise introduction of PAHs in their food products during processing by making reference to the relevant code of practice adopted by the Codex Alimentarius Commission in 2009 in accordance with the principle of as low as reasonably achievable. The risk assessment study is now available on the CFS website (www.cfs.gov.hk). Ends/Thursday, December 28, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231228_10734.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 21) that aquatic products processed and manufactured in a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected two consignments of 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 food labels of the concerned consignments of food imported from Japan, the CFS found two boxes of chilled scallops and two packs of chilled crab meat suspected to have been processed and manufactured 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 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/Thursday, December 21, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231221_10726.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 21) that aquatic products processed and manufactured in a regulated Japanese prefecture were suspected to be in breach of the relevant Food Safety Order when the CFS inspected two consignments of 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 food labels of the concerned consignments of food imported from Japan, the CFS found two boxes of chilled scallops and two packs of chilled crab meat suspected to have been processed and manufactured 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 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/Thursday, December 21, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231221_10726.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 14) announced the test results of a recently completed seasonal food surveillance project on lap-mei. Among 163 samples tested, except for two samples found with sodium content inconsistent with the declared values on their nutrition labels, all the remaining samples passed the tests. The CFS has announced the irregularities earlier, and the vendors concerned have also stopped selling the relevant batch of the affected products. Prosecutions will be instituted should there be sufficient evidence. 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, phthalates which may be found due to their widespread presence as environmental contaminants or transferring from food contact materials, as well as other food additives which may be used in the production process and colouring matters which are not permitted in food (including Rhodamine B and Red 2G). 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, December 14, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (December 14) announced the test results of the seasonal food surveillance project on lap-mei. Among 163 samples tested, except for two samples found with sodium content inconsistent with the declared values on their nutrition labels, all the remaining samples passed the tests. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231214_10708.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (December 13) that a sample of prepackaged fresh bean curd sticks was found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and the name of the additive were not declared on the food label. 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: FRESH BEAN CURD STICKSBrand: NEW MOON BRANDPlace of origin: ChinaNet weight: 200 gramsUse By: April 25, 2024Sole agent: NGAR YAT IND CO LTD "The CFS collected the above-mentioned sample from a supermarket in Kwun Tong for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide.The functional class and the name of the additive were not declared on the food label of the sample," a spokesman for the CFS said. "The CFS has informed the sole agent concerned of the irregularities and instructed them to stop sales and remove from shelves the affected batch of the product. The sole agent concerned has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 2692 8961 during office hours for enquiries about the recall," the spokesman added. 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. 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 that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Wednesday, December 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231213_10704.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 12) announced the findings of the Food Consumption Survey in the Younger Population 2021-2022. The survey collected food consumption information from the local younger population aged from 6 to 17. The data obtained will help enhance the risk assessment capacity of the CFS that targets at the younger population, providing a scientific basis to formulate effective risk management measures and risk communication messages, with a view to safeguarding public health. Data collection of the survey was conducted through video calls between July 2021 and November last year. A total of 1,389 respondents aged between 6 and 17 who speak Cantonese, Mandarin or English were successfully enumerated. The survey used two non-consecutive days of "24-hour dietary recall" and a "food frequency questionnaire" to obtain food consumption estimates (i.e. the types and amounts of food consumed). The "24-hour dietary recall" interview was used to collect comprehensive dietary data through inviting the respondents to recall all food and drinks consumed over the previous day with a view to understanding the intake amounts of food and drinks commonly consumed by the younger population. The "food frequency questionnaire", on the other hand, was used to understand the intake amounts of certain foods such as seasonal food and festive food (e.g. Chinese New Year pudding, lychee). Furthermore, respondents' body height and body weight data were also collected to facilitate the interpretation of the food consumption information collected. A spokesman for the CFS said, "Through this survey, the CFS has obtained a set of food consumption data of Hong Kong's younger population, comprising the average daily intake amounts of 31 food groups and 157 food subgroups consumed by the respondents. The data collected will enhance the capacity of the CFS to conduct more accurate and reliable food safety risk assessments for the younger population. The CFS will also use the food consumption data to review the sampling strategy of the routine Food Surveillance Programme and to assess and propose amendments to local food safety standards and regulations." "The CFS adopts a food safety control paradigm based on the risk analysis model and the data obtained from food consumption surveys is a cornerstone of the CFS's food safety risk assessment work, which is conducive to more scientific and proportionate measures for regulatory control of food safety in Hong Kong", the spokesman added. The report of the Food Consumption Survey in the Younger Population 2021-2022 has been uploaded to the CFS website (https://www.cfs.gov.hk/english/programme/programme_firm/programme_fcs_yp2021-22.html). Summary results of the food consumption data included in the survey report have also been uploaded to DATA.GOV.HK for download and conducting relevant scientific research by members of the public and academic institutions. Ends/Tuesday, December 12, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231212_10701.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 8) released the study results on the sodium content in Chinese congee. Although none of the samples were considered "high" in sodium (i.e. over 600 milligrams/100 grams), the sodium intake from consuming certain types of congee may approach the World Health Organization (WHO)'s recommended daily intake upper limit due to the considerable volume consumed. A total of 174 relatively common non-prepackaged food samples, covering 12 types of Chinese congee with ingredients (117 samples), and individual plain congee (24 samples) and seasoned congee (plain congee with seasoning) (33 samples) which were available to consumers as a choice of congee base for cooking, were collected from Chinese restaurants, fast food restaurants and congee shops for analysis of their sodium content by the Food Research Laboratory of the CFS. Results showed that the average sodium content for the various samples of congee with ingredients was 270mg/100g, and the sodium content ranged from 33mg/100g to 460mg/100g. The congee types with the highest average sodium content were congee with pig's liver (330mg/100g), congee with chicken (300mg/100g), congee with pig giblets (290mg/100g) and congee with preserved egg and pork (290mg/100g). There were two types of congee with vegetables as major ingredients, namely congee with sweet corn (average sodium content is 180mg/100g) and congee with pumpkin (average sodium content is 220mg/100g), which had lower average sodium content among the various types of Chinese congee with ingredient(s). Among the 10 types of Chinese congee with non-vegetarian ingredients, congee with fish was found to have the lowest average sodium content of 220mg/100g. The study also showed that there was a large variation in the sodium content among samples of the same types of certain congee sold at different restaurants and congee shops, which revealed the possibility for the trade to draw reference from other counterparts' practices to reduce the sodium content in these types of congee. The sodium content of plain congee base was much lower than that of seasoned congee base, indicating that the sodium intake from the consumption of congee can be lowered by choosing plain congee as the congee base instead of seasoned congee, particularly for congee with ingredient(s). A spokesman for the CFS said that excessive sodium intake is closely related to hypertension, which is a risk factor for non-communicable diseases including cardiovascular diseases and stroke. The WHO recommends a daily salt intake of less than 5g (i.e. 2 000mg of sodium) for adults. Advice to the public Pay attention to the sodium content in Chinese congee and choose carefully;Order congee cooked with plain congee base instead of seasoned congee base; Pay attention to the amount of congee consumed. Consider sharing the congee when the portion is large; andMaintain a balanced diet with variety. Advice to the trade Reduce the sodium content of the congee base and that of congee with ingredient(s) through product reformulation by making reference to the CFS's "Trade Guidelines for Reducing Sodium in Foods" (www.cfs.gov.hk/tc_chi/programme/programme_nifl/files/Trade_Guidelines_for_Reducing_Sodium_in_Foods.pdf); Be aware of the sodium content of Chinese congee on sale as it has public health implications; Provide the choice of plain congee with little or no seasoning added as the base for cooking congee with ingredient(s); andApart from providing the standard portion size of congee, offer congee in smaller portion size for consumers to choose based on their needs. Ends/Friday, December 8, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231208_10695.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 7) announced the test results of a recently completed seasonal food surveillance project on the microbiological quality of poon choi. A total of 30 samples were collected and all passed the tests.      A CFS spokesman said, "As poon choi is popular for gatherings during winter, and there were 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) for testing of common food poisoning organisms including Bacillus cereus, Clostridium perfringens, Salmonella, coagulase-positive staphylococci organisms and Vibrio parahaemolyticus."     Despite the satisfactory results of all 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, so as 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 7, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (December 7) announced the test results of the seasonal food surveillance project on poon choi. The test results of 30 samples collected were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231207_10684.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 7) announced that a sample of prepackaged red dates was detected with sulphur dioxide, a preservative, at a level exceeding the legal limit, and the functional class and name of the additive were also not declared on the food label. In addition, the CFS found that a sample of prepackaged dates contained sulphur dioxide, but the functional class and name of the additive were not declared on the food label. Members of the public should not consume the affected batches of the products. The trade should also stop using or selling the affected batches of the products immediately if they possess any of them. Product details are as follows: Product name: SSJ Sliced Red DateBrand: SHAN SHAU JOKPlace of origin: ChinaNet weight: 500 gramsBest-before date: September 30, 2024Distributor: Yue Sang Trading LimitedHotline: 2392 6288 Product name: DatesBrand: (Not available in English)Place of origin: ChinaNet weight: 605 gramsBest-before date: October 31, 2024Packer: Cross International LimitedHotline: 2815 5872 "The CFS collected the above-mentioned red date and date samples from an online vendor and a retail outlet in Yuen Long respectively for testing under its routine Food Surveillance Programme. The test results showed that the red date sample contained sulphur dioxide at a level of 1,400 parts per million, exceeding the legal limit of 1,000 ppm under the Preservatives in Food Regulation (Cap. 132BD), and the functional class and name of the additive were also not declared on the food label. As for the other date sample, although the level of sulphur dioxide found to be contained in it is below the statutory maximum permitted level, the functional class and the name of the additive were not declared on the food label of the sample," a spokesman for the CFS said. The CFS has informed the vendors and the distributor/packer concerned of the irregularities and instructed them to stop sales and remove from shelves the affected batches of the products. The distributor/packer concerned have initiated recalls according to the CFS's instructions. Members of the public may call the respective hotlines during office hours for enquiries about the recalls. The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 ppm or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. 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. 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 CFS will alert the trade, continue to follow up on the incidents and take appropriate action. Investigations are ongoing. Ends/Thursday, December 7, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231207_10690.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 surveillance project assessing the food safety of hot pot cuisine. A total of 315 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 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 Practice, 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 risk 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 unpasteurized 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. Ends/Monday, December 4, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (December 4) announced the test results of the surveillance project on hot pot cuisine. The test results of 315 samples collected were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231204_10674.html)

A Government spokesman today (December 1) reminded the food trade and members of the public that the Harmful Substances in Food (Amendment) Regulation 2021 (the Amendment Regulation) comes into effect in full today to specify partially hydrogenated oils (PHO), the main source of industrially produced trans fatty acids (IP-TFAs), as a prohibited substance in food. The related marking and labelling requirement also takes effect in parallel today. The spokesman said, "To meet the World Health Organization's goal of eliminating IP-TFAs from the global food supply by 2023, and in line with one of the key measures under Towards 2025: Strategy and Action Plan to Prevent and Control Non-communicable Disease in Hong Kong, announced by the Government in 2018, the relevant provisions of the Amendment Regulation that impose a ban on PHO in the local food supply come into operation today, so as to eliminate IP-TFAs at source to protect public health." Moreover, along with the Amendment Regulation, the Food and Drugs (Composition and Labelling) (Amendment) Regulation 2021 stipulates that any prepackaged food containing hydrogenated oils, e.g. fully hydrogenated oil, must be indicated accordingly in the list of ingredients. The relevant provisions also commence today. For details of the Amendment Regulation, please refer towww.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_Food_Regulations_Harmful_Substances.html. Ends/Friday, December 1, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231201_10669.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 30) released the findings of its food safety report for last month. The results of about 5,700 food samples tested were found to be satisfactory except for 15 unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.7 per cent. A CFS spokesman said about 1,600 food samples were collected for microbiological tests, and about 4,100 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 700 samples of meat and poultry and their products; about 1,200 samples of milk, milk products and frozen confections; about 600 samples of aquatic and related products; and about 1,100 samples of other food commodities (including beverages, bakery products and snacks). The 15 unsatisfactory samples comprised two prepackaged preserved plum samples, a prepackaged scallop-flavoured noodle sample and a prepackaged preserved mustard greens sample in breach of food labelling regulation; two prepackaged white pepper powder samples found with a pesticide, ethylene oxide; two fish ball samples detected with methylmercury at levels that may have contravened the regulations; two milk samples detected with total bacterial count exceeding the legal limit; a prepackaged egg-flavoured noodle sample detected with sulphur dioxide exceeding the legal limit and in breach of food labelling regulation; a marinated pig oviduct sample found to contain Salmonella; an eel sample found to contain a trace amount of metabolite of nitrofuran (AOZ), a non-permitted veterinary drug; a prepackaged cheese sample detected with a preservative exceeding the legal limit and, a banana sample detected with excessive pesticide residue. 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, as the Japanese Government has commenced the 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, November 30, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231130_10663.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department of the Government of the Hong Kong Special Administrative Region (HKSAR) and the Beijing Institute of Food Inspection and Research (Beijing Municipal Center for Food Safety Monitoring and Risk Assessment) yesterday (November 29) signed an agreement on Hong Kong and Beijing technical co-operation in securing food safety (co-operation agreement). The co-operation agreement was signed by the Controller of the CFS, Dr Christine Wong, and the Director of the Beijing Institute of Food Inspection and Research, Mr Geng Jianqiang. The co-operation agreement seeks to deepen the technical exchanges and co-operation between Hong Kong and Beijing on food safety protection, covering many areas including regulations and standards research, food safety risk exchange, food inspection technical exchange and personnel exchange, with a view to further implementing the Co-operation Framework Agreement on Hong Kong and Beijing Food Safety Exchange signed by the Environment and Ecology Bureau of the HKSAR Government and the Beijing Municipal Market Regulation Administration (Office of Beijing Municipal Food and Drug Safety Committee). A spokesman for the CFS said, "With the co-operation agreement, we expect to deepen co-operation in the field of food safety between Beijing and Hong Kong, establish a technical collaboration relationship, give full play to the respective advantages in food safety management and promote the improvement of technical support level of food safety in both places." Ends/Thursday, November 30, 2023 The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department of the Government of the Hong Kong Special Administrative Region and the Beijing Institute of Food Inspection and Research (Beijing Municipal Center for Food Safety Monitoring and Risk Assessment) yesterday (November 29) signed an agreement on Hong Kong and Beijing technical co-operation in securing food safety (co-operation agreement). Photo shows (from left) the Assistant Director (Risk Management) of the CFS, Dr Jeff Lee; the Head of Quality Department of Beijing Inspection, Testing and Certification Center, Ms Mao Ting; the Deputy Director-General of Beijing Municipal Market Regulation Administration, Ms Tang Yunhua; the Controller of the CFS, Dr Christine Wong; and the Acting Consultant (Community Medicine) (Risk Assessment and Communication), Dr Tony Chow, after the signing of the co-operation agreement. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231130_10668.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 24) that a sample of bottled chili sauce was found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the name of the additive was not declared on the food label. 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: SRIRACHA HOT CHILI SAUCE Manufacturer: HUY FONG FOODS, INC. USAPlace of origin: United StatesNet weight: 255 gramsDistributor: H.K. Rice Merchants Enterprises Ltd.Best-before date: July 12, 2025 "The CFS collected the above-mentioned sample from a supermarket in Tin Hau for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide. Although the sulphur dioxide level is below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the name of the additive was not declared on the food label of the sample," a spokesman for the CFS said. "The CFS has informed the vendor concerned of the irregularities and instructed them to stop sale and remove from shelves the affected batch of the product. The vendor concerned has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 2340 0241 during office hours for enquiries about the recall," the spokesman added. 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. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headache and nausea after consumption. The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. Investigation is ongoing. Ends/Friday, November 24, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231124_10653.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 23) that an aquatic product manufactured in a regulated Japanese metropolis was suspected to be in breach of the relevant Food Safety Order when the CFS inspected a consignment of 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 food label of the concerned consignment of food imported from Japan, the CFS found six packs of dried bonito flakes suspected to have been manufactured in Tokyo 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/Thursday, November 23, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231123_10646.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 23) that an aquatic product manufactured in a regulated Japanese metropolis was suspected to be in breach of the relevant Food Safety Order when the CFS inspected a consignment of 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 food label of the concerned consignment of food imported from Japan, the CFS found six packs of dried bonito flakes suspected to have been manufactured in Tokyo 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/Thursday, November 23, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231123_10646.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 10) that fruit and seaweed 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 food labels of the concerned consignments of food imported from Japan, the CFS respectively found five boxes of strawberries from Tochigi Prefecture which were not accompanied with a radiation certificate and an exporter certificate, as well as a seaweed product suspected to have been 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. In addition, all vegetables, fruits, milk, milk beverages and dried milk originating from Fukushima are banned from being imported into Hong Kong, while such foods originating from Ibaraki, Tochigi, Chiba and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority certifying that the radiation levels do not exceed the guideline levels and are fit for human consumption. The CFS will continue to follow up on the incidents and take appropriate action, including informing the Japanese authorities concerned of the incidents. Prosecutions will be instituted against the importers concerned should there be sufficient evidence. The investigation is ongoing. Ends/Friday, November 10, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231110_10618.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (November 9) announced the test results of the seasonal food surveillance project on hairy crabs and oysters. All samples passed the tests. The tests for hairy crabs included veterinary drug residues, metallic contaminants, synthetic hormones, colouring matters and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls (PCBs). A spokesman for the CFS said, "The CFS collected 73 hairy crab samples at the import and retail levels for chemical tests and the test results were all satisfactory." Moreover, the CFS continues to carry out chemical and microbiological tests on oysters and related products sampled from import, wholesale, and retail levels as part of its ongoing Food Surveillance Programme. From January to October this year, the CFS collected over 500 samples of oysters and related products for chemical and microbiological testing. Apart from one earlier announced imported fresh oyster sample which was found with excessive Escherichia coli, the rest of the samples have met the testing standards, achieving an overall passing rate of over 99.9 per cent. As the season of oyster consumption draws near, the CFS collected 20 extra oyster samples this week, sourced locally and from the Mainland, France, Japan and other places. These samples, collected at public markets, supermarkets, fresh provision shops and other retail stores, were submitted to the Government Laboratory for running more than 70 tests on heavy metals, including antimony, cadmium, chromium, inorganic arsenic, lead, and total mercury, via accredited methods. All testing results on metallic contaminants were found to be satisfactory. Traders should have obtained relevant permits or written permission granted by the FEHD for selling hairy crabs and oysters, and the hairy crabs and ready-to-eat oysters being sold must be accompanied with health certificates issued by the relevant authorities of the exporting economies. They should source hairy crabs and ready-to-eat oysters from reliable suppliers and comply with the relevant regulatory requirements. Moreover, hairy crabs and ready-to-eat oysters 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 licenses 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. The spokesman also reminded that due to their specific growing nature, oysters can be easily contaminated by pathogens and chemical contaminants, and pose potential risks. Bacteria (e.g. Vibrio parahaemolyticus and Vibrio vulnificus) and viruses (e.g. norovirus and Hepatitis A virus) may accumulate in them if they are grown in or harvested from contaminated water. Consuming oysters without thorough cooking might risk direct intake of these microorganisms. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating them. Although ingestion of small amounts of heavy metals from food usually does not affect health, long-term consumption of foods containing excessive amounts of heavy metals (including shellfish) may affect health. To avoid intake of excessive contaminants from small portions of food, it is important to maintain a balanced diet. Ends/Thursday, November 9, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231109_10614.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 8) released the test results of a targeted food surveillance project on the nutrition labelling of prepackaged instant noodles. The results of 40 samples tested were all satisfactory. "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," a spokesman for the CFS said. 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 so as to achieve a balanced diet and stay healthy. Ends/Wednesday, November 8, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231108_10607.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 7) urged the public not to consume a kind of bread product imported from Japan as the product might contain mould. The trade should stop using or selling the affected batch of product concerned immediately if they possess them. Product details are as follows: Product name: BASE BREAD (Cinnamon)Brand: BASE BREADPlace of origin: JapanNet weight: 81 gramsBest Before: October 23, 2023 to December 12, 2023Seller: BASE FOOD A spokesman for the CFS said, "The CFS, through its Food Incident Surveillance System, noted a notification from the Ministry of Health, Labour and Welfare of Japan, that the above-mentioned product was being recalled in Japan as the product might contain mould. Upon learning of the incident, the CFS immediately contacted the seller for follow-up. A preliminary investigation revealed that the above-mentioned seller had sold the affected batch of product concerned to Hong Kong." For the sake of prudence, the CFS has instructed the above-mentioned seller to stop sale and remove from shelves the affected products, and to initiate a recall. Enquiries about the recall can be made to the seller (hotline: +81 03-6416-8905 or email: contact_hk@basefood.co.jp) or to relevant retailers. 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 continue to follow up and take appropriate action. An investigation is ongoing. Ends/Tuesday, November 7, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231107_10603.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 3) urged the public not to consume a kind of soy milk beverage imported from Japan as the product might have a quality problem. The trade should stop using or selling the affected batches of the product concerned immediately if they possess them. Product details are as follows: Product name: (Not available in English) Brand: MARUSANPlace of origin: JapanVolume: 1,000 millilitresJAN code: 4901033 630188Expiry date: November 4, 2023 to April 12, 2024 Importer: Solar Mart Limited A spokesman for the CFS said, "The CFS, through its Food Incident Surveillance System, noted a notification from the Ministry of Health, Labour and Welfare of Japan, that the above-mentioned product was being recalled in Japan due to a possible quality problem. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. A preliminary investigation revealed that the above-mentioned importer had imported into Hong Kong the affected batches of the product concerned." For the sake of prudence, the CFS has instructed the above-mentioned importer to stop sale and remove from shelves the affected product, and to initiate a recall. Enquiries about the recall can be made to the importer's hotline at 2321 0069 during office hours. 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 continue to follow up and take appropriate action. An investigation is ongoing. Ends/Friday, November 3, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231103_10597.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (November 3) that an aquatic product and seaweed products from regulated Japanese metropolis/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 food labels of the concerned consignments of food imported from Japan, the CFS respectively found a pack of chilled oyster meat and two seaweed products which were processed in Ibaraki Prefecture, as well as a seaweed product suspected to have been processed in Tokyo, 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, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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/Friday, November 3, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231103_10593.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 4 900 food samples tested were found to be satisfactory except for nine unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.8 per cent. A CFS spokesman said about 1 200 food samples were collected for microbiological tests, and about 3 700 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 1 500 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 600 samples of milk, milk products and frozen confections; about 500 samples of aquatic and related products; and about 1 200 samples of other food commodities (including beverages, bakery products and snacks). The nine unsatisfactory samples comprised a prepackaged almond milk sample and a prepackaged walnut milk sample detected with a non-permitted preservative; a prepackaged date sample detected with sulphur dioxide exceeding the legal limit and in breach of the food labelling regulations; a prepackaged scallop-flavoured noodle sample in breach of food labelling regulation; a baby snack sample suspected to be contaminated with aflatoxin; a chilled duck sample detected with sulfonamides exceeding the legal limit; a ready-to-eat raw oyster sample found with excessive Escherichia coli; a cream sample detected with total bacterial count exceeding the legal limit and a passion fruit sample detected with excessive pesticide residue. 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, as the Japanese Government has commenced the 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/Tuesday, October 31, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231031_10589.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 25) that aquatic products and vegetables 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 food labels of the concerned consignments of food imported from Japan, the CFS found two packs of chilled oyster meat which were processed in Ibaraki Prefecture after the Order was issued, and three packs of eggplants from Ibaraki Prefecture which were not accompanied with a radiation certificate and an exporter certificate. 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, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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. In addition, all vegetables, fruits, milk, milk beverages and dried milk originating from Fukushima are banned from importing into Hong Kong while such foods originating from Chiba, Tochigi, Ibaraki and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority certifying that the radiation levels do not exceed the guideline levels and are fit for human consumption. 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, October 25, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231025_10580.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 20) that an aquatic product and fruit from regulated Japanese prefectures were found 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 inspections of the food labels of the concerned consignments of food imported from Japan, the CFS found a pack of chilled scallops that was manufactured, processed and packed in Miyagi Prefecture after the Order was issued and a pack of figs from Chiba Prefecture that was not accompanied with a radiation certificate and exporter certificate, and 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, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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, frozen, chilled, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. In addition, all vegetables, fruits, milk, milk beverages and dried milk originating from Fukushima are banned from importing into Hong Kong while such foods originating from Chiba, Tochigi, Ibaraki and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority certifying that the radiation levels do not exceed the guideline levels and are fit for human consumption. 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 importer concerned should there be sufficient evidence. The investigation is ongoing. Ends/Friday, October 20, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231020_10573.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 16) that an aquatic product and seaweed products from regulated Japanese metropolis/prefecture were found 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 food labels of the concerned consignments of food imported from Japan, the CFS found a pack of chilled scallops suspected to have been harvested and manufactured in Miyagi Prefecture and two seaweed products suspected to have been processed in Tokyo and Ibaraki Prefecture after the Order was issued, and the importers concerned are thus suspected of breaching the relevant Order." 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/Monday, October 16, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231016_10559.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (October 16) announced that a sample of prepackaged egg-flavoured noodle was detected with sulphur dioxide, a preservative, at a level exceeding the legal limit, and the functional class and name of the additive were also not declared on the food label. In addition, the CFS found earlier that a sample of prepackaged scallop-flavoured noodle contained sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and the name of the additive were not declared on the food label. When following up on the incident, the CFS found that another sample batch of scallop-flavoured noodle also contained sulphur dioxide but the functional class and the name of the additive were not declared on the food label. Members of the public should not consume the affected batches of the products. The trade should also stop using or selling the affected batches of the products immediately if they possess it. Product details of the egg-flavoured noodle are as follows: Product name: HONG KONG EGG FLAVOR NOODLE Brand: GOURMET ALLEY Place of origin: Hong KongNet weight: 454 gramsBest-before date: August 15, 2025Manufacturer: AAA Noodle Product Manufactory (HK) LtdHotline: 2614 2160 "The CFS collected the above-mentioned sample of egg-flavoured noodle from a supermarket in Chai Wan for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 61 parts per million, exceeding the legal limit of 20 ppm. The functional class and name of the additive were also not declared on the food label," a spokesman for the CFS said. "The CFS announced earlier that a sample of scallop-flavoured noodle collected from a supermarket in Sham Shui Po was found to contain sulphur dioxide. Although the sulphur dioxide level is below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the functional class and the name of the additive were not declared on the food label of the sample. The CFS detected a similar irregularity in another batch of scallop-flavoured noodle taken from the same supermarket for testing during follow-up investigations," the spokesman added. Product details of the scallop-flavoured noodle are as follows: Product name: Scallop NoodlesBrand: SelectPlace of origin: ChinaNet weight: 454 gramsBest-before date: December 15, 2024Distributor: PARKnSHOP (HK) LimitedHotline: 2606 8658 The CFS has informed the vendors and the manufacturer/distributor concerned of the irregularities and instructed them to stop sales and remove from shelves the affected batches of the products. The manufacturer/distributor concerned have initiated recalls according to the CFS's instructions. Members of the public may call the respective hotlines during office hours for enquiries about the recalls. Prosecution will be instituted should there be sufficient evidence. The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 ppm or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. 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. 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 CFS will alert the trade, continue to follow up on the incidents and take appropriate action. Investigations are ongoing. Ends/Monday, October 16, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231016_10561.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 13) that a sample of marinated pig oviduct was found to contain a pathogen, Salmonella. The CFS is following up on the case. "The CFS collected the above-mentioned sample from a food premises in Sham Shui Po for testing when following up on a related incident. The test result showed the presence of Salmonella in 25 grams of the sample, exceeding the criterion of the Microbiological Guidelines for Food that 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 informed the food premises concerned of the above irregularity and instructed them to suspend the sale of the food product concerned. The CFS has also inspected the food premises, provided health education on food safety and hygiene to the person-in-charge and staff, and requested them to review and improve the food production process, environmental and hand hygiene, and carry out a thorough cleaning and disinfection. Prosecution will be instituted should there be sufficient evidence. 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. Ends/Friday, October 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231013_10555.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department said today (October 12) that following further investigation on the incident of prepackaged white pepper powder imported from India being found with a pesticide, ethylene oxide, another sample batch was also found with a pesticide, ethylene oxide. 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: Organic WHITE PEPPER POWDERBrand: Passion by Mama Place of origin: IndiaNet weight: 55 grams per bottleRetailer: Healthy Express Best-before date: June 28, 2023 A spokesman for the CFS said, "Subsequent to announcing earlier that a sample of white pepper powder taken from a retail outlet in Tsuen Wan was found to contain a pesticide, ethylene oxide, the CFS detected a similar irregularity in another batch of white pepper powder sample taken from the same retail outlet for testing during follow-up investigations. According to the CFS's instructions, the retailer concerned has initiated a recall on the affected batch of the product. Members of the public may call its hotline at 3565 1770/9555 5280 during office hours for enquiries about the recall of the product concerned. Prosecution will be instituted should there be sufficient evidence." 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 spokesman urged the public not to consume the affected batch of the product if they have bought any. The trade should also stop using or selling the affected batch of the product concerned immediately if they possess it. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Thursday, October 12, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231012_10549.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 11) the results of a recently completed risk assessment study on Methoxychlor (MXC) in food. The CFS collected 300 food samples at the retail level for testing of MXC levels with the aim of estimating the exposure of the local adult population to MXC through consumption of these food items, and to assess the associated health risk. The study results showed that the health concern for the local population due to dietary exposure to MXC from the food items covered in the study is low. A spokesman for the CFS said, "MXC is an organochlorine pesticide and has been currently prohibited for use in agriculture in many countries. As MXC persists in the environment and has a strong potential for long-range environmental transportation, food may contain low levels of MXC residues. Continual monitoring of MXC residues in food and assessing the associated risks are therefore warranted." Animal studies showed that MXC is not genotoxic and not carcinogenic in animals. In experiments with mammals, MXC does not accumulate and the acute toxicity from oral exposure to MXC is low. The main targets for the chronic toxicity of MXC are the nervous, endocrine and reproductive systems. The 300 food samples taken from local markets for testing of MXC levels covering 100 food items included 14 food groups, namely cereals and grains products, vegetables, fruits, nuts and seeds, meats and offals, eggs and egg products, milk and dairy products, fish, fish products, crustaceans and molluscs, fats and oils, beverages, herbs and spices, and honey. The study results showed that MXC was not detectable in all samples, with the limit of detection for MXC of 0.1 micrograms (µg)/kilogram. For dietary exposure, according to the upper-bound mean concentration of MXC in the collected food samples, the estimates of average and high consumers were 0.002283 µg/kg body weight (bw) per day and 0.003608 µg/kg bw per day respectively. These dietary exposures are much lower than the acceptable daily intake established by the Joint Food and Agriculture Organization/World Health Organization Meeting on Pesticide residues (i.e. 100 µg/kg bw per day), indicating that the health concern for the local adult population due to their MXC exposure upon usual consumption of food is considered low. The spokesman said that the findings of the dietary exposure to MXC in the present study do not warrant changes to the basic dietary advice on healthy eating. The public is advised to maintain a balanced and varied diet which includes a wide variety of fruits and vegetables. To remove pesticide residues in fruits and vegetables while retaining their nutritional value, members of the public can rinse fruits and vegetables thoroughly under clean running water, scrub produce with hard surfaces with a clean produce brush to remove dirt and substances including pesticides and contaminants from the surface and fissures. For details of the study, please visit the CFS's website at www.cfs.gov.hk. Ends/Wednesday, October 11, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231011_10546.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 10) that a sample of prepackaged preserved mustard greens and two samples of prepackaged preserved plums were found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and/or the name of the additive were not declared on the food labels. Members of the public should not consume the affected products. The trade should also stop using or selling the affected products immediately if they possess them. Product details are as follows: Product name: Preserved Mustard CabbageBrand: (Not available in English)Place of origin: ChinaNet weight: 227 gramsBest-before date: December 30, 2024Distributor: EDENS TRADING COMPANYHotline: 2668 9728 Product name: Preserved Plum KingBrand: FRUIT AREAPlace of origin: ChinaNet weight: 30 gramsBest-before date: April 28, 2024Sole agent: Foon Tai Trading Company LimitedHotline: 2553 9668 Product name: Wake Up Kiss Plum (Snow Plum)Brand: MAG MAGPlace of origin: ThailandNet weight: 186 gramsBest-before date: May 3, 2024Distributor: Ciao International LimitedHotline: 2755 7777 "The CFS collected the above-mentioned samples from an online vendor and a supermarket and a retail outlet in Sham Shui Po respectively for testing under its routine Food Surveillance Programme. The test results showed that the samples contained sulphur dioxide. Although the sulphur dioxide levels are below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the functional class and/or the name of the additive were not declared on the food labels of the samples," a spokesman for the CFS said. "The CFS has informed the vendors concerned of the irregularities and instructed them to stop sale and remove from shelves the affected products. The distributors and sole agent concerned have initiated recalls according to the CFS's instructions. Members of the public may call the respective hotlines above during office hours for enquiries about the recalls," the spokesman added. 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. 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, headache and nausea after consumption. The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incidents and take appropriate action. Investigations are ongoing. Ends/Tuesday, October 10, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231010_10545.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 6) that the CFS inspected a consignment of frozen chicken wings imported from a regulated prefecture of Japan and the importer concerned was suspected to be in breach of the relevant Food Safety Order. 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 inspection, the CFS found a batch of frozen chicken wings from Ibaraki Prefecture that was not accompanied with a radiation certificate in the concerned consignment of food imported from Japan, suspected of breaching the relevant Order." According to the Order, chilled or frozen game, meat and poultry and poultry eggs originating from Fukushima, Ibaraki, Tochigi, Chiba and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate issued by the Japanese authority which shows the radiation levels do not exceed the Codex guideline levels of the Codex Alimentarius Commission. ​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, October 6, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231006_10535.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (October 6) announced that a trace amount of metabolite of nitrofuran (AOZ), a non-permitted veterinary drug, was found in an eel sample. A follow-up investigation is in progress. A CFS spokesman said, "The CFS collected the above-mentioned eel sample from a stall at Cheung Sha Wan Wholesale Food Market for testing under its routine Food Surveillance Programme. The test result showed that it contained AOZ at a level of 5.2 parts per billion. The CFS has informed the vendor concerned of the irregularity. According to the information provided by the vendor, there was no remaining stock of the affected batch. The CFS will trace the source and distribution of the affected product. ​The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Friday, October 6, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231006_10537.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (October 5) that a sample of prepackaged white pepper powder imported from India was found with a pesticide, ethylene oxide. 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: Organic WHITE PEPPER POWDERBrand: Passion by Mama Place of origin: IndiaNet weight: 55 grams per bottleRetailer: Healthy Express Best-before date: September 29, 2023 A spokesman for the CFS said, "The CFS collected the above-mentioned sample from a retail outlet in Tsuen Wan for testing when following up on a related incident. The test result showed that the sample contained a pesticide, ethylene oxide. The CFS has informed the vendor concerned of the irregularity and instructed them to stop sale and remove from shelves the affected batch of the product. According to the CFS's instructions, the retailer concerned has initiated a recall on the affected batch of the product. Members of the public may call its hotline at 3565 1770/9555 5280 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 spokesman urged the public not to consume the affected batch of the product if they have bought any. The trade should also stop using or selling the affected batch of the product concerned immediately if they possess it. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Thursday, October 5, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20231005_10533.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 29) released the findings of its food safety report for last month. The results of about 9 100 food samples tested were found to be satisfactory except for 12 unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said about 1 900 food samples were collected for microbiological tests, and about 7,200 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 4,100 samples of vegetables and fruit and their products; about 700 samples of cereals, grains and their products; about 600 samples of meat and poultry and their products; about 1,600 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 12 unsatisfactory samples comprised three prepackaged dried porcini samples, a prepackaged salted butter sample, a red crab sample and a potato sample with excessive metallic contaminant; two prepackaged date samples detected with preservatives exceeding the legal limit; a prepackaged date sample in breach of food labelling regulation; a prepackaged meal replacement product sample found to contain Salmonella; a prepackaged breakfast cereals sample detected with an antioxidant exceeding the legal limit and a prepackaged brown eggs sample detected with an excessive pesticide residue. 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, as the Japanese Government has commenced the 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, September 29, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230929_10524.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 22) that chestnut products from a regulated prefecture were found when the CFS inspected a consignment of food imported from Japan and the importer concerned was suspected to be in breach of the relevant Food Safety Order. 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 inspection of a food label, the CFS found a pack of chestnuts from Ibaraki Prefecture that was not accompanied with a radiation certificate and an exporter certificate in the concerned consignment of food imported from Japan, suspected of breaching the relevant Order." According to the Order, all vegetables, fruit, milk, milk beverages and dried milk originating from Fukushima are banned from importation into Hong Kong while such foods originating from Chiba, Tochigi, Ibaraki and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority certifying that the radiation levels do not exceed the guideline levels and are fit for human consumption. 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, September 22, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230922_10513.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 22) announced that a sample of prepackaged dates was detected with sulphur dioxide, a preservative, at a level exceeding the legal limit, and the name of the additive was also not declared on the food label. 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: (Not available in English) Brand: (Not available in English) Net weight: 16 taelsBest-before date: October 20, 2024Distributor: (Not available in English) "The CFS collected the above-mentioned sample from a retail outlet in Tsim Sha Tsui for testing when following up on a related incident. The test result showed that the sample contained sulphur dioxide at a level of 230 parts per million (ppm), exceeding the legal limit of 100 ppm. The name of the additive was also not declared on the food label," a spokesman for the CFS said. "The CFS has informed the vendor concerned of the irregularities and instructed them 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 its hotline at 2742 9811 during office hours for enquiries about the recall," the spokesman added. 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. 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 that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Friday, September 22, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230922_10516.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 21) announced the results of a seasonal food surveillance project on mooncakes (second phase). The results of 151 samples tested were all satisfactory. A spokesman for the CFS said that the first-phase test results on mooncakes had been released in mid-September. In the second-phase surveillance, the CFS continued to collect samples covering traditional, snowy, ice-cream and other types of mooncakes from various retailers (including online retailers) and food factories for chemical and microbiological tests, and nutrition content analysis. Chemical tests covered 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 Manufacturing Practice. 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. Ends/Thursday, September 21, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (September 21) announced the test results of the seasonal food surveillance project on mooncakes (second phase). All 151 samples tested were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230921_10509.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 21) announced the results of a seasonal food surveillance project on mooncakes (second phase). The results of 151 samples tested were all satisfactory. A spokesman for the CFS said that the first-phase test results on mooncakes had been released in mid-September. In the second-phase surveillance, the CFS continued to collect samples covering traditional, snowy, ice-cream and other types of mooncakes from various retailers (including online retailers) and food factories for chemical and microbiological tests, and nutrition content analysis. Chemical tests covered 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 Manufacturing Practice. 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. Ends/Thursday, September 21, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (September 21) announced the test results of the seasonal food surveillance project on mooncakes (second phase). All 151 samples tested were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230921_10509.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 20) that an aquatic product manufactured in a regulated Japanese metropolis was suspected to be in breach of the relevant Food Safety Order when the CFS inspected a consignment of food imported from Japan. The product concerned has been marked and sealed by the CFS and has not entered the market, and the importer concerned is suspected to be in breach of the relevant Food Safety Order. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the food label of the concerned consignment of food imported from Japan, the CFS found a pack of Japanese seabream fillet suspected to have been manufactured in Tokyo after the Order was issued, and is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from the 10 metropolis/prefectures, namely Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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, frozen, chilled, 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/Wednesday, September 20, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230920_10507.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 20) that an aquatic product manufactured in a regulated Japanese metropolis was suspected to be in breach of the relevant Food Safety Order when the CFS inspected a consignment of food imported from Japan. The product concerned has been marked and sealed by the CFS and has not entered the market, and the importer concerned is suspected to be in breach of the relevant Food Safety Order. The CFS is following up on the case. A spokesman for the CFS said, "During an inspection of the food label of the concerned consignment of food imported from Japan, the CFS found a pack of Japanese seabream fillet suspected to have been manufactured in Tokyo after the Order was issued, and is thus suspected of breaching the relevant Order." According to the Order, all aquatic products originating from the 10 metropolis/prefectures, namely Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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, frozen, chilled, 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/Wednesday, September 20, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230920_10507.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 20) announced the results of a risk assessment study on the microbiological quality of non-hot served dishes with chicken meat. All samples were compliant with the CFS's microbiological food safety criteria for pathogenic bacteria (i.e. Salmonella spp. and Listeria monocytogenes and Staphylococcus aureus). The overall result was satisfactory. A spokesman for the CFS said, "Chicken meat is a common ingredient in many local non-hot served ready-to-eat dishes, and there are quite a number of shops selling takeaway shredded chicken and chopped chicken in recent years. The preparation process of chicken meat for non-hot served dishes may result in greater microbiological risks, due to potential risk of insufficient cooking and involvement of manual handling. Furthermore, cooling is usually required before serving, improper temperature control during storage of the dishes may allow the growth of pathogens. The CFS therefore conducted a study and collected from takeaway shops or stalls and restaurants 100 samples of non-hot served chicken meat dishes. The microbiological quality of the samples concerned was assessed against the criteria stipulated in Microbiological Guidelines for Food." The study results showed that the overall microbiological quality of non-hot served dishes with chicken meat was satisfactory. All samples complied with the microbiological food safety criteria for pathogenic bacteria. Although no unsatisfactory samples were found, the need for food handlers to enhance their awareness of the food safety control of some food preparation processes has been identified during the visits of some shops selling these products. The spokesman reminded the food trade to follow Good Hygiene Practices for preventing contamination in food at all times, while food businesses have the responsibility to provide continuing and adequate food safety and hygiene training to their staff. The CFS has issued "Chicken Dishes with Post-cooking Handling (Applicable to Shredded Chicken and Poached chicken) - Food Safety Guidelines for the Trade" (www.cfs.gov.hk/english/food_leg/files/Guidelines_Poached_Chicken_Trade_e.pdf) for the reference of the trade. The spokesman also advised members of the public to consume non-hot served ready-to-eat chicken dishes as soon as possible after purchase, or refrigerate the dishes concerned at 4 degrees Celsius or below if they are not to be consumed immediately. For details of the study results, please visit the CFS's website at www.cfs.gov.hk. Ends/Wednesday, September 20, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230920_10504.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 19) that a sample of prepackaged scallop-flavoured noodle was found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and the name of the additive were not declared on the food label. 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: Scallop NoodlesBrand: SelectPlace of origin: ChinaNet weight: 454 gramsBest-before date: September 15, 2024Distributor: PARKnSHOP (HK) Limited "The CFS collected the above-mentioned sample from a supermarket in Sham Shui Po for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide. Although the sulphur dioxide level is below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the functional class and the name of the additive were not declared on the food label of the sample," a spokesman for the CFS said. "The CFS has informed the vendor concerned of the irregularities and instructed them 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 its hotline at 2606 8658 during office hours for enquiries about the recall," the spokesman added. 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. 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, headache and nausea after consumption. The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Tuesday, September 19, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230919_10503.html)

A spokesman for the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department said today (September 16) that the CFS attaches great importance to recent reports about food products imported from Japan required longer time for clearance and has followed up immediately. Relevant information shows that the imported goods on that day increased 60 per cent comparing to normal, and a few cases required subsequent submission of supporting documents by the importers due to incompleteness on initial submission. Some cases required a longer processing time because the importers need to provide additional information to clarify discrepancies between the actual content of the consignment and corresponding documents. These situations were not related to radiation testing. In fact, even though more food was imported than usual, the average clearance time for most of the other food was about 3.5 hours. In order to speed up clearance, the CFS has deployed seven extra staff members to provide support to ensure smooth operation. The CFS will continue to keep in view of the the situation, and suitably deploy and increase manpower to meet operational needs. Furthermore, the CFS will continue to communicate with the trade on relevant control measures and suggest the importers to use the refrigeration facilities at all three cargo terminals when needed. The spokesman said that safeguarding food safety is the primary concern of the Government. As such, relevant documents and packaging labels for each consignment is required to be examined by CFS staff members according to established procedures. The duration of clearance process for each consignment depends on multiple factors, such as clarity and completeness of the related documents or information, the number of consignments, and whether many consignments arrive at the same time, leading to long queues, among others. Cases requiring longer clearance time may be due to the need to provide supplementary information or clarification regarding discrepancies between the actual content of the consignment and corresponding documents. Furthermore, for individual consignments that contain a large number of different types and origins of food products, the inspection will be longer, resulting in longer clearance time. The spokesman reminds the trade that clarity, completeness and accuracy of information provided can help to shorten the inspection time. On the other hand, the Airport Authority provides refrigeration facilities at all three cargo terminals for importers to store food when needed. The CFS will issue advisory letters to the trade to remind them that the refrigeration facilities can be used to store food while waiting for inspection. In order to enhance communication, the CFS will again hold online briefing for the trade on September 20 to explain in details the points to note during clearance and assistance that CFS staff can provide. Ends/Saturday, September 16, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230916_10497.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 15) that vegetable from a regulated prefecture was found when the CFS inspected a consignment of food imported from Japan and the importer concerned was suspected in breach of the relevant Food Safety Order. 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 inspection of food label, the CFS found three packs of mushroom from Tochigi Prefecture that were not accompanied with a radiation certificate and exporter certificate in the concerned consignment of food imported from Japan, suspected of breaching the relevant Order. According to the Order, all vegetables, fruits, milk, milk beverages and dried milk originating from Fukushima are banned from importing into Hong Kong while such foods originating from Chiba, Tochigi, Ibaraki and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority certifying that the radiation levels do not exceed the guideline levels and are fit for human consumption." 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, September 15, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230915_10496.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (September 14) announced the results of a seasonal food surveillance project on mooncakes (first phase). The results of 149 samples tested were all satisfactory. 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. The chemical tests covered colouring matters, aflatoxins, preservatives and metallic contaminants. Microbiological tests covered different pathogens and hygiene indicators. For nutrition content analysis, the contents of sodium, sugars and total fat of the samples were tested to see if they were consistent with the declared values on the nutrition labels. 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 decay. 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, 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. He said that people should consider their health conditions and consume mooncakes in an appropriate amount during the Mid-Autumn Festival. He also 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: * Buy mooncakes from reliable outlets rather than patronising unlicensed hawkers. Check whether the mooncakes are properly packaged, pay attention to the expiry dates before purchase and eat them before the expiry dates; * Store mooncakes according to the instructions on the package if they are not to be consumed immediately. Keep snowy mooncakes at 4 degrees Celsius or below and ice-cream mooncakes at minus 18 degrees C or below, and consume them as soon as possible after taking them out from the refrigerator; * Use an icebox to carry snowy or ice-cream mooncakes outdoors and consume them as soon as possible; * Wrap mooncakes properly and separate them from raw food when storing in a refrigerator to prevent cross-contamination; and * Maintain good personal hygiene. Wash hands properly with liquid soap and running water before handling and consuming mooncakes. The spokesman also reminded food traders to adhere to the Good Manufacturing Practice. 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 CFS will continue to conduct surveillance on mooncakes and the second-phase results will be released in a timely manner to ensure food safety. Ends/Thursday, September 14, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (September 14) announced the test results of the seasonal food surveillance project on mooncakes (first phase). All 149 samples tested were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230914_10491.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (September 14) announced the results of a seasonal food surveillance project on mooncakes (first phase). The results of 149 samples tested were all satisfactory. 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. The chemical tests covered colouring matters, aflatoxins, preservatives and metallic contaminants. Microbiological tests covered different pathogens and hygiene indicators. For nutrition content analysis, the contents of sodium, sugars and total fat of the samples were tested to see if they were consistent with the declared values on the nutrition labels. 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 decay. 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, 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. He said that people should consider their health conditions and consume mooncakes in an appropriate amount during the Mid-Autumn Festival. He also 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: * Buy mooncakes from reliable outlets rather than patronising unlicensed hawkers. Check whether the mooncakes are properly packaged, pay attention to the expiry dates before purchase and eat them before the expiry dates; * Store mooncakes according to the instructions on the package if they are not to be consumed immediately. Keep snowy mooncakes at 4 degrees Celsius or below and ice-cream mooncakes at minus 18 degrees C or below, and consume them as soon as possible after taking them out from the refrigerator; * Use an icebox to carry snowy or ice-cream mooncakes outdoors and consume them as soon as possible; * Wrap mooncakes properly and separate them from raw food when storing in a refrigerator to prevent cross-contamination; and * Maintain good personal hygiene. Wash hands properly with liquid soap and running water before handling and consuming mooncakes. The spokesman also reminded food traders to adhere to the Good Manufacturing Practice. 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 CFS will continue to conduct surveillance on mooncakes and the second-phase results will be released in a timely manner to ensure food safety. Ends/Thursday, September 14, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (September 14) announced the test results of the seasonal food surveillance project on mooncakes (first phase). All 149 samples tested were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230914_10491.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 13) that a sample of prepackaged almond milk and a sample of prepackaged walnut milk were found to contain salicylic acid, a preservative not permitted in food. The CFS urged members of the public not to consume the products concerned. The trade should also stop using or selling the products concerned immediately if they possess them. Product details are as follows: Product name: Almond Milk OriginalBrand: 137 DegreesPlace of origin: ThailandNet volume: 1000mlBest-before date: November 24, 2023Distributor: Earth Selectives Ltd Product name: Walnut Milk OriginalBrand: 137 DegreesPlace of origin: ThailandNet volume: 1000mlBest-before date: November 29, 2023Distributor: Earth Selectives Ltd "The CFS collected the above-mentioned prepackaged almond milk and walnut milk samples from an online vendor for testing under its routine Food Surveillance Programme. The test result showed that the two samples contained salicylic acid at a level of 148 parts per million (ppm) and 148.4 ppm respectively," a spokesman for the CFS said. "The CFS has informed the online vendor and distributor concerned of the irregularities and instructed them to stop sale and remove from shelves the affected products concerned. The distributor concerned has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 3767 9648 during office hours for enquiries about the recall," the spokesman added. Salicylic acid may cause nausea, vomiting, and stomach discomfort. Under the Preservatives in Food Regulation (Cap. 132 BD), salicylic acid is not a permitted preservative in food. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Wednesday, September 13, 2023 * Follow-up samples of the above food products tested satisfactory for preservatives. For details, please visit the website of the Centre for Food Safety. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230913_10486.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 13) announced that a sample of black glutinous rice dessert was found to contain an excessive amount of Bacillus cereus. The CFS is following up on the case. "The CFS collected the above-mentioned black glutinous rice dessert sample from a restaurant in Kennedy Town for testing. The test result showed that the sample contained Bacillus cereus at a level of 260,000 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," a spokesman for the CFS said. The CFS has inspected the food premises, instructed it to suspend the sale of the affected food product, provided education on food safety and hygiene to the person-in-charge and staff, and requested them to carry out a thorough cleaning and disinfection, as well as provide an improvement plan. The CFS has informed the food premises concerned of the above irregularity, and prosecution will be instituted should there be sufficient evidence. "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/Wednesday, September 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230913_10484.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) announced today (September 13) that vegetables from regulated prefectures were found when the CFS inspected a consignment of food imported from Japan and the importer concerned was suspected in breach of the relevant Food Safety Order (the Order). 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 inspection of food label, the CFS found a pack of Japanese maple from Fukushima and a pack of eggplant from Gunma that was not accompanied with a radiation certificate and exporter certificate in the concerned consignment of food imported from Japan, breaching the relevant Order. According to the Order, all vegetables, fruits, milk, milk beverages and dried milk originating from Fukushima are banned from importing into Hong Kong while such foods originating from Chiba, Tochigi, Ibaraki and Gunma prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority certifying that the radiation levels do not exceed the guideline levels and are fit for human consumption." 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/Wednesday, September 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230913_10488.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 5) announced that a sample of ready-to-eat raw oysters was found with excessive Escherichia coli (E. coli). The CFS is following up on the case. "The CFS collected the above-mentioned sample from a restaurant in Mong Kok for testing under its routine Food Surveillance Programme. The test result showed that the most probable number of E. coli of the sample was at a level of 5,400 per 100 grams. According to the Microbiological Guidelines for Food, if the most probable number of E. coli of live or raw bivalve molluscs intended for direct consumption exceeds the level of 700 per 100 grams, the sample is considered unsatisfactory," a spokesman for the CFS said. The CFS has informed the restaurant concerned of the above irregularity and instructed it to suspend the sale of the affected food product. The CFS has also inspected the food premises, provided education on food safety and hygiene to the person-in-charge and staff, and requested them to carry out a thorough cleaning and disinfection. The spokesman pointed out that as 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 oysters 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 continue to follow up on the incident and take appropriate action to safeguard food safety and public health. The investigation is ongoing. Ends/Tuesday, September 5, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230905_10478.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 4) urged the public not to consume a kind of baby snack imported from the United Kingdom 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: Organic Blueberry Puffs (Little Bellies Organic Blueberry Puffs)Brand: Baby BelliesPlace of origin: United KingdomNet Weight: 12 gramsBest-before date: April 4, 2024 Distributor: Woolies Limited "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 B1 at a level of 0.14 micrograms per kilogram," a spokesman for the CFS said. Under the Harmful Substances in Food Regulation (Cap 132AF), the maximum concentration for aflatoxin B1 in any other food intended to be consumed principally by persons under the age of 36 months other than infant formula and follow-up formula manufactured from milk protein is 0.1 micrograms per kilogram. The CFS has informed the online vendor and distributor concerned of the unsatisfactory test result. The concerned vendor has stopped sales and removed the affected batch of product from shelves. The concerned distributor has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 2335 0511 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 will alert the trade, continue to follow up on the incident and take appropriate action. Investigation is ongoing. Ends/Monday, September 4, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230904_10476.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (September 4) that a sample of imported chilled duck was found with excessive sulfonamides, a veterinary drug residue. The CFS is following up on the case. A spokesman for the CFS said, "The CFS collected the above-mentioned chilled duck sample at import level for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulfonamides at a level of 210 parts per billion (ppb), exceeding the legal limit of 100 ppb. The CFS has informed the importer concerned of the irregularity. According to the information provided by the importer, the products concerned have sold out. The CFS is also tracing the source and distribution of the products concerned. "According to the detected level of the veterinary drug residue found in the sample concerned, normal consumption is unlikely to pose adverse health effects," the spokesman added. According to the Harmful Substances in Food Regulations (Cap. 132AF), muscle of food animals sold in Hong Kong for human consumption is not allowed to contain sulfonamides exceeding the level of 100 ppb per kilogram of the food. Offenders will be prosecuted and will be liable to a fine of $50,000 and to imprisonment for six months upon conviction. The CFS has informed the Mainland authorities, and will continue to follow up and take appropriate action. An investigation is ongoing. Ends/Monday, September 4, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230904_10474.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 31) released the findings of its food safety report for last month. The results of about 5 400 food samples tested were found to be satisfactory except for 10 unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.8 per cent. A CFS spokesman said about 1 700 food samples were collected for microbiological tests, and about 3 700 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 1 300 samples of vegetables and fruit and their products; about 500 samples of cereals, grains and their products; about 500 samples of meat and poultry and their products; about 1 200 samples of milk, milk products and frozen confections; about 900 samples of aquatic and related products; and about 1 000 samples of other food commodities (including beverages, bakery products and snacks). The 10 unsatisfactory samples comprised two fresh beef samples found to contain sulphur dioxide; two fish ball samples detected with methylmercury at a level that may have contravened the regulations; a prepackaged fresh bean curd sheet sample and a prepackaged frozen confection product sample not in compliance with the Food and Drugs (Composition and Labelling) Regulations; a prepackaged chilled crayfish sample suspected to be contaminated with Listeria monocytogenes; a prepackaged popcorn sample detected with a non-permitted preservative; a papaya sample detected with an excessive pesticide residue and a scallop sample with excessive metallic contaminant. 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, as the Japanese Government has started its plan to discharge 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, August 31, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230831_10472.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (August 30) that a sample of an imported prepackaged meal replacement product was found to contain a pathogen, Salmonella. The CFS is following up on the case. Members of the public should not consume the affected batch of the product. The trade should also stop using or selling the product concerned immediately if they possess it. Product details are as follows: Product name: Oatmeal ShakeBrand: Nutri D-Day DIETPlace of origin: KoreaDistributor: MUSE DIGITAL LIMITEDNet weight: 25 grams per pouch x 14 pouchesBest-before date: February 5, 2025 "The CFS collected the above-mentioned sample from an online vendor 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 informed the online vendor and distributor concerned of the unsatisfactory test result. The concerned vendor has stopped sales and removed the affected product from shelves. The concerned distributor has initiated a recall according to the CFS's instructions. Members of the public may call its hotline at 6038 6312 during office hours for enquiries about the recall. "Salmonella infection may cause fever and gastrointestinal upset such as vomiting, abdominal pain and diarrhoea. The effects on infants, young children, the elderly and persons with a weak immune system could be more severe and may even lead to death," the spokesman said. The CFS will alert the trade, continue to follow up on the incident and take appropriate action to safeguard food safety and public health. The investigation is ongoing. Ends/Wednesday, August 30, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230830_10470.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (August 28) that a sample of prepackaged dates was found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and the name of the additive were not declared on the food label. 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: (Not available in English)Brand: (Not available in English) Place of origin: ChinaNet weight: 300 gramsBest-before date: July 1, 2024Distributor: (Not available in English) "The CFS collected the above-mentioned sample from an online vendor for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide. Although the sulphur dioxide level is below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the functional class and the name of the additive were not declared on the food label of the sample," a spokesman for the CFS said. "The CFS has informed the online vendor and distributor concerned of the irregularities and instructed them 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 its hotline at 6098 7030 during office hours for enquiries about the recall," the spokesman added. 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. 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, headache and nausea after consumption. The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. The investigation is ongoing. Ends/Monday, August 28, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230828_10458.html)

While the HKSAR Government, from August 24 onwards, prohibits the import of all aquatic products originating from the 10 metropolis/prefectures, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) performs its gatekeeping role at the import level and enhances the testing on imported Japanese food. The Director of Food and Environmental Hygiene, Ms Irene Young, accompanied by the Controller of the CFS, Dr Christine Wong, today (August 28) visited the Hong Kong International Airport to observe the consignment clearance and inspection procedures for food products imported from Japan, and the operation of which was generally smooth. According to the latest Food Safety Order (the Order) issued by the Director of Food and Environmental Hygiene, all aquatic products originating from the 10 metropolis/prefectures, namely Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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, frozen, chilled, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. For other aquatic products, sea salt, and unprocessed or processed seaweed from Japan that are not prohibited from being imported into Hong Kong, the CFS will conduct comprehensive radiological tests to verify that the radiation levels of these products do not exceed the guideline levels before they are allowed to be supplied in the market. Ms Young visited the cargo terminals of the airport and the Airport Food Inspection Office of the CFS respectively to observe the consignment clearance and inspection procedures for aquatic products imported from Japan. Staff of the CFS demonstrated how the relevant documents (such as air waybill and bill of lading, packing list, etc) and the label of goods as well as the radiation certificate and exporter certificate of the food products (applicable to import control measures that have been implemented before August 24 and non-aquatic products) under regulation are reviewed when they are imported from Japan. If needed, staff of the CFS will also contact the relevant importers to learn more about the situation. In general, information on the place of origin will be carried in the label of goods or the packing list. Aquatic products that are not harvested, manufactured, processed, or packed in the regulated metropolis/prefectures but are simply transited or transported through the regulated metropolis/prefectures on their way to Hong Kong are not under the scope of regulation of the Order. After reviewing relevant import documents of the food products, staff of the CFS will conduct radiological tests. Samples of the food product that failed to pass the radiological tests will be sent to the Government Laboratory for further laboratory radiological testing. If the testing results are satisfactory, a release letter will be issued by the CFS to the relevant importer for releasing the food consignment. According to current observations, the inspection time for most imported Japanese aquatic products is essentially the same as it has been in the past. The majority of them may be completed in about an hour, and the whole consignment clearance procedures including inspection can usually be completed within three to four hours. In fact, the CFS has since mid-June expanded the scope of testing to cover all Japanese aquatic products and stepped up tests on related processed food imported from Japan, and has announced on its webpage the radiological testing results of the imported food from Japan for public viewing. The CFS will continue to maintain close contact with the Japanese food import trade and the catering sector, to communicate on the relevant control measures and latest situation. The CFS will hold the third session of online briefing for relevant sectors tomorrow (August 29) to explain the details of the new measures. Participation by the logistics sector is invited to better complement the logistical arrangements for the imported goods. Ms Young stressed that food safety is of an issue of paramount importance affecting public health. The CFS will continue to perform its gatekeeping role at the import level, and strengthen its work to explain to the trade about the new measures so as to ensure a smooth operation and safeguard food safety in Hong Kong. Ends/Monday, August 28, 2023 While the Hong Kong Special Administrative Region Government, from August 24 onwards, prohibits the import of all aquatic products originating from 10 metropolis/prefectures of Japan, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department performs its gatekeeping role at the import level and enhances the testing on imported Japanese food. The Director of Food and Environmental Hygiene, Ms Irene Young (first left), accompanied by the Controller of the CFS, Dr Christine Wong (second left), visits the cargo terminals of the airport and the Airport Food Inspection Offices of the CFS today (August 28) to observe the consignment clearance and inspection procedures for aquatic products imported from Japan. While the Hong Kong Special Administrative Region Government, from August 24 onwards, prohibits the import of all aquatic products originating from 10 metropolis/prefectures of Japan, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department performs its gatekeeping role at the import level and enhances the testing on imported Japanese food. The Director of Food and Environmental Hygiene, Ms Irene Young (first right), accompanied by the Controller of the CFS, Dr Christine Wong (second right), visits the cargo terminals of the airport and the Airport Food Inspection Offices of the CFS today (August 28) to observe the consignment clearance and inspection procedures for aquatic products imported from Japan. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230828_10460.html)

The Secretary for Environment and Ecology, Mr Tse Chin-wan, met with the media on the discharge plan of the Fukushima nuclear power station of Japan at the Central Government Offices this afternoon (August 22). Following is the transcript of remarks by Mr Tse: Reporter: Mr Tse, how long will the ban last? And under what condition will the Government remove the ban? And what will the Government do to help the affected restaurants? Secretary for Environment and Ecology: In order to help the restaurants, I think the best thing to do is to assure the people of Hong Kong that all food allowed to be imported to Hong Kong is safe. That's why we have a plan to prohibit the food from the Japanese prefectures which we believe have some risks. And we will also check all the food imported from Japan to ensure that their radioactive level meets all the standards. Therefore, I believe that with all those measures in place, we can assure the people of Hong Kong that all food sold in the Hong Kong market is safe, including those allowed from Japan. I think that is the best way to maintain the business of Japanese restaurants in Hong Kong. As to the question about how long the prohibition will last, it actually depends on the data and information we can collect, as well as those provided by the Japanese Government after the discharge. It includes, of course, the radioactive levels and also the monitoring of the management system of the Japanese Government on how to ensure the system will operate smoothly and effectively. I think that is the most important point. At this point of time, we do not have a timetable of how long the prohibition will last. Reporter: How will the Government help the Japanese restaurants in the city, which are currently struggling along with the whole catering industry in recovery if the seafood ban hurts the businesses? You have mentioned last month that the authority has no special subsidy for them at this stage. And what measures will the Government take in reviewing the whole disposal situation? And in what circumstances will the authority reconsider importing seafood from Japan? Thank you. Secretary for Environment and Ecology: Regarding the restaurants and the food import business of Hong Kong, we have been communicating with them for several months already, to keep them informed of the development so that they can get prepared for, say for example, the different sources of their food supply. And as I have mentioned, the best way to help the restaurants is to ensure all the food sold in Hong Kong is safe, so that people in Hong Kong will have confidence in sponsoring those restaurants in Hong Kong. That is the way we are doing. And of course, we will keep communicating with the restaurant trade to see whether we can help them in other ways, enhance our communication, etc. I believe the best way is to ensure food safety and also to retain the confidence of people in Hong Kong in Japanese food. I think that is the best way to help the trade. Reporter: What measures will the Government take to monitor the wastewater disposal situation? Secretary for Environment and Ecology: The Japanese Government is doing that, I believe. That is why we have asked them for more information on how they are going to monitor it. In Hong Kong, we will monitor the radioactive level in our own waters, as well as the local fishery products, to assure all the people in Hong Kong that the Hong Kong waters as well as our fishery products remain safe. We will do that daily and we will also publish information daily to let everybody know. Reporter: The Japanese Consulate has expressed some unhappiness regarding the import restrictions back in July. So now the ban is going to come into place, how will Hong Kong navigate the bilateral situation? Secretary for Environment and Ecology: As I have said, we remain our objection to the discharge plan. That's why I am here. And also I will trigger our measures planned to protect the food safety of Hong Kong, as well as the Hong Kong people's health. As for the future, we will continue to communicate and liaise with the Japanese Government to monitor the discharge plan and its effectiveness, etc. We will also review the adequacy of our food control plan from time to time. (Please also refer to the Chinese portion of the transcript.) Ends/Tuesday, August 22, 2023 https://isd.wecast.hk/vod/?id=15330 (with video) Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230823_10453.html)

In response to the Japanese Government's plan to discharge nuclear-contaminated water at Fukushima Nuclear Power Station, the inter-departmental taskforce comprising the Environment and Ecology Bureau (EEB), the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department, Agriculture, Fisheries and Conservation Department (AFCD), the Hong Kong Observatory (HKO), the Department of Health and the Government Laboratory conducted a joint press conference today (August 23) to outline the arrangements and details of strengthening food safety of food products imported from Japan and the HKSAR Government's work in response to Japan's discharge of nuclear-contaminated water. The Permanent Secretary for Environment and Ecology (Food), Miss Vivian Lau, indicated that, "The HKSAR Government strongly opposes the Japanese Government's plan to commence the discharge of nuclear-contaminated water on August 24." Food safety and public health are the primary concerns of the HKSAR Government. Hence, based on the precautionary principle, relevant departments have taken multiple counter-measures immediately. The Director of Food and Environmental Hygiene, Ms Irene Young, said, "As empowered by the law, I have issued Food Safety Order (the Order), which was gazetted today, to prohibit the import of aquatic products originating from ten metropolis/prefectures of Japan." According to the Order, all aquatic products originating from the ten metropolis/prefectures, namely Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, 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, frozen, chilled, dried or otherwise preserved aquatic products, sea salt, and unprocessed or processed seaweed. For other aquatic products, sea salt, and unprocessed or processed seaweed from Japan that are not prohibited from being imported into Hong Kong, the CFS will conduct comprehensive radiological tests to verify that the radiation levels of these products do not exceed the guideline levels before they are allowed to be supplied in the market. Besides, Hong Kong will maintain the existing import control measures on certain food products from Japan. All vegetables, fruits, milk, milk beverages and dried milk originating from Fukushima are banned from importing into Hong Kong while such foods originating from the four prefectures nearby Fukushima, i.e. Chiba, Tochigi, Ibaraki and Gunma, are allowed to be imported on the condition that they are accompanied with a radiation certificate and an exporter certificate issued by the Japanese authority. Chilled or frozen game, meat and poultry and poultry eggs originating from the above five prefectures are allowed to be imported on the condition that they are accompanied with a radiation certificate issued by the Japanese authority which shows the radiation levels do not exceed the Codex guideline levels of the Codex Alimentarius Commission. The CFS will continue to perform its gatekeeping role at the import level, and work closely with Hong Kong Customs and Excise Department. In fact, the CFS has since mid-June expanded the scope of testing to cover all Japanese aquatic products and stepped up tests on related processed food imported from Japan. The CFS will continue enhancing the testing on imported Japanese food, and make reference to risk assessment results to adjust relevant surveillance work in a timely manner. CFS held two sessions of online briefing for relevant sectors today to explain the details of the new measures so as to facilitate the trade's preparation and ensure a smooth operation. AFCD and HKO will also enhance the tests on local catch and the environmental monitoring of the local waters. With the view to enabling members of the public could have a better grasp of the latest safety information on imported Japanese food products, the EEB will make public announcements every working day regarding the radiological testing results of the imported food from Japan, as well as the results of environmental radiation monitoring in Hong Kong waters and radiological testing on local catch. The CFS, AFCD and HKO will announce relevant results on their respective websites. In addition, the HKSAR Government will continue to maintain close contact with the Japanese food import trade and the catering sector, to communicate on the relevant control measures and latest situation. Ends/Wednesday, August 23, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230823_10454.html)

The Chief Executive, Mr John Lee, met the Consul-General of Japan in Hong Kong, Mr Kenichi Okada, today (July 21) upon request and expressed the Hong Kong Special Administrative Region (HKSAR) Government's great concern on the discharge plan of the Fukushima Nuclear Power Station (FNPS) of Japan. Mr Lee also stated that the principal consideration of the HKSAR Government is to protect food safety and safeguard public health in Hong Kong. The Secretary for Environment and Ecology, Mr Tse Chin-wan, also attended the meeting. At the meeting, Mr Lee pointed out to Mr Okada that the discharge, which will dump large volumes of wastewater into the ocean continuously for 30 years, is unprecedented and will cause unavoidable risks to food safety and the environment. Should the Japanese side insist on proceeding with the discharge, the HKSAR Government must put in place measures with the view to protect food safety and safeguard the health of citizens in Hong Kong. Such measures, which are essential and necessary, have been earlier announced by the Secretary for Environment and Ecology. The HKSAR Government will closely monitor developments and is willing to maintain communication with the Japanese side. As announced by the Secretary for Environment and Ecology on July 12, based on the principle of effective precaution in advance, the HKSAR Government has planned that, once the Japanese side commences the discharge of wastewater, the import of aquatic products, including all live, frozen, chilled, dried, or otherwise preserved aquatic products, sea salt and unprocessed or processed seaweed, originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, Niigata, Nagano and Saitama would be prohibited immediately. Apart from prohibiting aquatic products of relevant metropolis/prefectures from being imported into Hong Kong, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department will perform its gatekeeping role at the import and retail levels, continue enhancing the testing on imported Japanese food, and adjust in a timely manner the corresponding monitoring work having regard to risk assessment. In fact, the CFS has since mid-June expanded the scope of testing to cover all Japanese aquatic products and stepped up tests on related processed food imported from Japan. There are currently around 1.3 million cubic metres of radioactive wastewater, which involves at least 30 radionuclides, stored in some 1,000 tanks at the FNPS. The Japanese Government plans to discharge the wastewater into the Pacific Ocean for a period of 30 years, with an annual discharge volume of up to 15 million cubic metres after treatment and dilution. Ends/Friday, July 21, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230821_10447.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 11) released the test results of a targeted food surveillance project on the nutrition labelling of prepackaged chilled fruit juice. The results of 40 samples tested were all satisfactory. "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," a spokesman for the CFS said. 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 so as to achieve a balanced diet and stay healthy. Ends/Friday, August 11, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230811_10439.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (August 9) released the findings of its Summer Food Surveillance Programme 2023. The results of about 1 850 food samples tested were satisfactory except for one sample 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 summer in Hong Kong facilitates the multiplication of bacteria. The spokesman said, "The CFS collected about 1,850 samples from market stalls, restaurants, food factories, fresh provision shops, online vendors (including online retailers and online food delivery platforms), hawkers and others for tests." The samples comprised 175 samples of dairy products and frozen confections, 131 samples of cut fruit and salads, 90 samples of desserts and drinks, 45 samples of sandwiches, 268 samples of cold cuts or cooked meat products, 607 samples of aquatic products (such as sushi and sashimi, fish, crustaceans, molluscs and other edible aquatic animals) and 536 samples of other ready-to-eat foods. The spokesman said that 1,750 food samples were collected for microbiological tests, 30 samples for tests of metallic contaminants and 72 samples for tests of veterinary drug residues. Samples tested for veterinary drug residues and metallic contaminants were all satisfactory. As for the microbiological tests, except for one prepackaged frozen suckling pig ham sample suspected to be contaminated with Listeria monocytogenes, 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 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: • choose (choose safe raw materials);• clean (keep hands and utensils clean);• separate (separate raw and cooked food);• cook (cook thoroughly); and• safe temperature (keep food at a safe temperature). 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. Ends/Wednesday, August 9, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (August 9) released the findings of its Summer Food Surveillance Programme 2023. The overall satisfactory rate of about 1 850 food samples tested was 99.9 per cent. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230809_10438.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 4,500 food samples tested were found to be satisfactory except for four unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said about 1,600 food samples were collected for microbiological tests, and about 2,900 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 1,100 samples of vegetables and fruit and their products; about 400 samples of cereals, grains and their products; about 500 samples of meat and poultry and their products; about 700 samples of milk, milk products and frozen confections; about 800 samples of aquatic and related products; and about 1,000 samples of other food commodities (including beverages, bakery products and snacks). The four unsatisfactory samples comprised a pickled vegetable sample and a prepackaged sweet radish sample detected with preservatives exceeding the legal limit; a prepackaged preserved mustard greens sample in breach of the food labelling regulations; and an imported chilled chicken sample detected with a veterinary drug residue exceeding the legal limit. 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, to fully prepare in response to Japan's plan of discharging wastewater from the Fukushima nuclear power plant, the CFS has gradually stepped up radiological tests on imported Japanese food products. For details of the test results, the public can visit the CFS website (www.cfs.gov.hk/english/programme/programme_rafs/monthly_japan_nuclear_incidents.html). Ends/Monday, July 31, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230731_10428.html)

To enhance the awareness of food safety and hygiene of 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) have 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 (July 31), "Starting from July 27 to end of August, the FEHD will inspect 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, health advice will also be given, and food safety pamphlets will be distributed to operators and staff of food factories to remind them of the proper way of handling school lunch boxes." The CFS will host an online trade meeting in early August 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, in order to ensure food safety on campus, the CFS arranged an online talk for primary schools on July 28, highlighting food safety hazards such as choking and food allergies that teaching staff and food handlers in schools should pay attention to. At the same time, schools are also reminded to order lunch boxes from suppliers with a valid Food Factory Licence issued by the FEHD, and that suppliers 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. Ends/Monday, July 31, 2023 To enhance the awareness of food safety and the hygiene of 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 have launched a series of operations to inspect licensed food factories supplying school lunch boxes in various districts of Hong Kong from July 27 to the end of August with a view to ensuring food safety. In order to ensure food safety on campus, the Centre for Food Safety of the Food Environmental Hygiene Department arranged an online talk for primary schools on July 28, highlighting food safety hazards such as choking and food allergies that teaching staff and food handlers in schools should pay attention to. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230731_10433.html)

To enhance the awareness of food safety and hygiene of 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) have 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 (July 31), "Starting from July 27 to end of August, the FEHD will inspect 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, health advice will also be given, and food safety pamphlets will be distributed to operators and staff of food factories to remind them of the proper way of handling school lunch boxes." The CFS will host an online trade meeting in early August 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, in order to ensure food safety on campus, the CFS arranged an online talk for primary schools on July 28, highlighting food safety hazards such as choking and food allergies that teaching staff and food handlers in schools should pay attention to. At the same time, schools are also reminded to order lunch boxes from suppliers with a valid Food Factory Licence issued by the FEHD, and that suppliers 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. Ends/Monday, July 31, 2023 To enhance the awareness of food safety and the hygiene of 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 have launched a series of operations to inspect licensed food factories supplying school lunch boxes in various districts of Hong Kong from July 27 to the end of August with a view to ensuring food safety. In order to ensure food safety on campus, the Centre for Food Safety of the Food Environmental Hygiene Department arranged an online talk for primary schools on July 28, highlighting food safety hazards such as choking and food allergies that teaching staff and food handlers in schools should pay attention to. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230731_10433.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (July 27) 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 case. A spokesman for the CFS said, "The CFS took the fresh beef sample from an online shop for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 1,700 parts per million. The CFS is following up with the online shop 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 fresh provision shops. 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 case and take appropriate action. An investigation is ongoing. Ends/Thursday, July 27, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230727_10422.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 21) urged the public not to consume a batch of coconut water drink imported from Vietnam. The concerned products did not indicate the best before date according to the requirements stipulated in Food and Drugs (Composition and Labelling) Regulations (Cap. 132W). The trade should also stop using or selling the affected product immediately should they possess it. Details of the product are as follows: Product name: 100% COCONUT WATERBrand: FIZPlace of origin: VietnamVolume: 330mlImporter: Fortune Mart (Hong Kong) LimitedBest before date: no indication "The CFS received a notification from the importer that the above-mentioned product did not indicate the best before date. For the sake of prudence, the importer has voluntarily stopped sales and removed from shelves the affected product and initiated a recall. Members of the public can identify the affected product from the package without the best before date and batch number. Members of the public may call the importer's hotline at 2488 6808 during office hours for enquiries about the recall," a spokesman for the CFS said. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. Should there be sufficient evidence, prosecution will be instituted. The investigation is ongoing. Ends/Friday, July 21, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230721_10419.html)

Following the earlier announcement by the Government about its plan to implement further import control measures for Japanese food once the Japanese side commences the discharge of nuclear wastewater, a spokesman for the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department said today (July 14) that the CFS has included on its webpage information and frequently asked questions and answers (FAQ) related to the new measures to facilitate the food trade's understanding and timely preparation. The spokesman said, "The Hong Kong Special Administrative Region Government currently plans to prohibit the import of all aquatic products originating from 10 metropolis/prefectures, namely Tokyo, Fukushima, Chiba, Tochigi, Ibaraki, Gunma, Miyagi, Niigata, Nagano and Saitama, once the Japanese side commences the discharge of wastewater. These aquatic products include all live, frozen, chilled, dried, or otherwise preserved aquatic products, sea salt and raw or processed seaweeds." The FAQ on the CFS webpage cover information on the types of aquatic products to be prohibited under the new measures, and whether the measures apply to aquatic products that originate from non-regulated prefectures and then are transshipped to the regulated metropolis/prefectures before importing into Hong Kong, as well as aquatic products that have been shipped or packed prior to the implementation of the new measures. The spokesman stressed that the existing import control measures for non-aquatic products from Japan will be maintained after the new measures come into effect and that the new and existing measures will be implemented in parallel. The CFS will update the FAQ in a timely manner in response to the latest situation regarding Japan's discharge plan of nuclear wastewater and relevant risk assessments. For more information, the trade and members of the public may refer to the webpage. Ends/Friday, July 14, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230714_10413.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 13) urged the public not to consume a batch of prepackaged chilled crayfish due to possible contamination with Listeria monocytogenes, a pathogen. 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: Signature Mala CrayfishBrand: JUEWEIPlace of origin: ChinaDistributor: Juewei Food (Hong Kong) LimitedNet weight: 130 gramsUse-by date: July 7, 2023 "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 Listeria monocytogenes in 25 grams of the sample, exceeding the standard of the Microbiological Guidelines for Food which states that Listeria monocytogenes should not be detected in 25g of food," a spokesman for the CFS said. The spokesman said that the CFS has informed the vendor concerned of the irregularity and has instructed it to stop sale and to remove from shelves the affected batch of the product. Should there be sufficient evidence, prosecution will be instituted. The distributor concerned has initiated a recall of the affected batch of the product according to the CFS' instruction. Members of the public may call the distributor's hotline at 3468 6021 during office hours for enquiries about the product recall. "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 like 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 said. "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 urged consumers not to consume the affected product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. Investigation is ongoing. Ends/Thursday, July 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230713_10410.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (July 11) 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 case. A spokesman for the CFS said, "The CFS took the fresh beef sample from a fresh provision shop (FPS) at Chun Yeung Street in North Point for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 94 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 fresh provision shops. 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 case and take appropriate action. An investigation is ongoing. Ends/Tuesday, July 11, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230711_10406.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 7) urged members of the public not to consume a batch of bottled alcoholic drink imported from Japan due to potential risk of leakage and bottle breakage. The trade should also stop using or selling the affected batch of the product immediately if they possess it. Details of the product are as follows: Product name: Mikan LiqueurBrand: KAGURAPlace of origin: JapanVolume: 720 mlBest before date: May 31, 2024Importer: City Super Limited A spokesman for the CFS said, "The CFS received a notification from the importer that the above-mentioned product may have a risk of leakage due to an increase in pressure inside the bottle. The importer confirmed that it had imported into Hong Kong the affected batch of the product concerned, and has therefore voluntarily initiated a recall as a precautionary measure." Risk assessment of the CFS showed that the increase of pressure inside the bottle may pose a risk of bottle breakage. The spokesman said that the importer concerned has voluntarily stopped sales, removed the affected product from shelves and initiated a recall. Members of the public may call the hotline of the importer at 2736 3866 during office hours for enquiries about the recall. The spokesman urged members of the public not to consume the affected batch of the product if they have purchased any. The trade should also stop using or selling the affected batch of the product immediately if they possess it. The CFS will alert the trade to the incident, continue to follow up and take appropriate action. Investigation is ongoing. Ends/Friday, July 7, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230707_10403.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 8 400 food samples tested were found to be satisfactory except for nine unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said about 2 200 food samples were collected for microbiological tests, and about 6 200 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 3 600 samples of vegetables and fruit and their products; about 700 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 900 samples of aquatic and related products; and about 1 400 samples of other food commodities (including beverages, bakery products and snacks). The nine unsatisfactory samples comprised two cake samples found with excessive Bacillus cereus, two ice-cream samples detected with coliform bacteria exceeding the legal limit, two fresh beef samples found to contain sulphur dioxide, a pickled vegetable sample detected with a preservative exceeding the legal limit, a Chinese amaranth sample detected with an excessive pesticide residue and a prepackaged pancake mix sample detected with a non-permitted preservative. 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, to fully prepare in response to Japan's discharge plan of wastewater from Fukushima nuclear power plant, the CFS has gradually stepped up radiological tests on imported Japanese food products. For details of the test results, the public can visit the CFS website (www.cfs.gov.hk/english/programme/programme_rafs/monthly_japan_nuclear_incidents.html).  Ends/Friday, June 30, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230630_10390.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (June 23) urged the public not to consume a batch of prepackaged dry sausage due to possible contamination with Listeria monocytogenes, a pathogen. The trade should stop using or selling the batch of the product concerned immediately if they possess it. Product details are as follows: Product name: Saucisson Sec Brand: Maison Duculty Place of origin: France Importer: Noja Fine Trade LimitedPack size: 300 gramBest before date : August 26, 2023Lot number: 2310801 "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned batch of product might have been contaminated with Listeria monocytogenes and is being recalled. Upon learning of the incident, the CFS immediately contacted the local importer for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned," a spokesman for the CFS said. As a precautionary measure, the above-mentioned importer has stopped sales, has removed the affected product from shelves and has initiated a recall according to the CFS's instructions. Enquiries about the recall can be made to the importer's hotline at 2178 2229 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 like 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 said. "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 urged consumers not to consume the affected batch of the product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. 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, June 23, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230623_10379.html)

A spokesman for the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department said today (June 19) that with effect from July 1 (Saturday), the trade could import more categories of fresh food via the Hong Kong-Zhuhai-Macao Bridge (HZMB) during the designated period. Under the current arrangement, all goods vehicles carrying fresh food and livestock by land from the Mainland must enter Hong Kong via the Man Kam To Boundary Control Point for inspection by CFS staff. Vehicles carrying fresh aquatic products and frozen and chilled poultry by land from the Mainland may also choose to enter Hong Kong via the HZMB between 9pm and 5am the next day since December 2019 and June 2022 respectively. In order to further facilitate the trade, having discussed with the Mainland authorities and the trade, the CFS decided to extend the scope of fresh produce imports via the HZMB to cover the same categories of food that are now imported via the Man Kam To Boundary Control Point. Vehicles carrying frozen and chilled meat and game, egg, milk, vegetable and fruit may, with effect from 9pm on July 1, choose to enter Hong Kong via the HZMB during the designated period, i.e. 9pm to 5am the next day, for inspection by CFS staff. The inspection procedures by the CFS at the Hong Kong Port of the HZMB will be similar to those for vehicles importing fresh produce via the Man Kam To Boundary Control Point, including examining details of import documents, conducting physical inspections and sampling of fresh food for testing. The spokesman stressed that the arrangement of goods vehicles carrying fresh produce and livestock entering Hong Kong via the Man Kam To Boundary Control Point has not changed. Ends/Monday, June 19, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230619_10372.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (June 15) announced that the test results of 33 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 67 samples collected under the seasonal food surveillance project on rice dumplings (first phase) in early June 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 33 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 smells;* 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 (HACCP) System to identify, assess and control possible hazards in the food production process. Ends/Thursday, June 15, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (June 15) announced the test results of the seasonal food surveillance project on rice dumplings (second phase). All 33 samples collected were satisfactory. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230615_10366.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (June 13) that a sample of imported chilled chicken was found with excessive enrofloxacin, a veterinary drug residue. The CFS is following up on the incident. A spokesman for the CFS said, "The CFS collected the above-mentioned chilled chicken sample at import level for testing under its routine Food Surveillance Programme. The test result showed that the sample contained enrofloxacin at a level of 190 parts per billion (ppb), exceeding the legal limit of 100 ppb. The CFS has informed the importer concerned of the irregularity. According to the information provided by the importer, the products concerned have sold out. The CFS is also tracing the source and distribution of the products concerned. "According to the detected level of the veterinary drug residue found in the sample concerned, normal consumption is unlikely to pose adverse health effects," the spokesman added. According to the Harmful Substances in Food Regulations (Cap. 132AF), muscle of poultry sold in Hong Kong for human consumption is not allowed to contain enrofloxacin exceeding the level of 100 ppb per kilogram of the food. Offenders will be prosecuted and will be liable to a fine of $50,000 and to imprisonment for six months upon conviction. The CFS has informed the Mainland authorities, and will continue to follow up and take appropriate action. An investigation is ongoing. Ends/Tuesday, June 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230613_10365.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (June 8) announced that the test results of 67 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 Salmonella, coagulase-positive staphylococci organisms, Clostridium perfringens 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 smells;* 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 Celsius 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 (HACCP) 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/Thursday, June 8, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (June 8) announced that the test results of 67 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/20230608_10362.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department kick-started its annual Food Safety Day 2023 campaign today (June 7) to raise awareness of the simple actions that the food trade and the public can take to prevent foodborne illnesses and curb the emergence of antimicrobial resistance (AMR). As food businesses fully resume operations after the pandemic, it is crucial for everyone to adopt good food hygiene practices to reduce the risk of the spread of infections along the food chain. On World Food Safety Day today, the CFS will join Codex Alimentarius Committee China to attend the virtual event held by the Food and Agriculture Organization of the United Nations, the World Health Organization and the Codex Alimentarius Secretariat. To tie in with World Food Safety Day 2023, the CFS sets the "Five Keys to Food Safety" as the theme for Food Safety Day 2023. The Five Keys represent five scientifically proven measures that can significantly reduce the incidence of foodborne illnesses: - Choose safe raw materials;- Keep clean;- Separate raw and cooked food;- Cook thoroughly; and- Keep food at safe temperatures. "In general, the major contributing factors of food poisoning outbreaks are consumption of raw food, inadequate cooking, storage time and temperature abuse, and cross-contamination including food to food, equipment to food, and person to food," a spokesman for the CFS said. "It is therefore critical for food handlers to make consistent compliance with the Five Keys a priority to reduce the risk of food poisoning and create a safer food environment." Separately, as AMR bacteria might be present in ready-to-eat foods, the CFS has launched a thematic webpage on AMR since 2019 to provide a one-stop area for the public and trade to access the latest publicity materials. An extended version of the Five Keys, which elaborates on how each key could address AMR in food, can be found on the thematic webpage. To prevent foodborne diseases, the trade and the public are urged to maintain proper hand hygiene as well as observe the "Five Keys to Food Safety" while preparing and handling food. For details of the events under Food Safety Day 2023, please visit the CFS's website ( www.cfs.gov.hk ). Ends/Wednesday, June 7, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230607_10357.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department kick-started its annual Food Safety Day 2023 campaign today (June 7) to raise awareness of the simple actions that the food trade and the public can take to prevent foodborne illnesses and curb the emergence of antimicrobial resistance (AMR). As food businesses fully resume operations after the pandemic, it is crucial for everyone to adopt good food hygiene practices to reduce the risk of the spread of infections along the food chain. On World Food Safety Day today, the CFS will join Codex Alimentarius Committee China to attend the virtual event held by the Food and Agriculture Organization of the United Nations, the World Health Organization and the Codex Alimentarius Secretariat. To tie in with World Food Safety Day 2023, the CFS sets the "Five Keys to Food Safety" as the theme for Food Safety Day 2023. The Five Keys represent five scientifically proven measures that can significantly reduce the incidence of foodborne illnesses: - Choose safe raw materials;- Keep clean;- Separate raw and cooked food;- Cook thoroughly; and- Keep food at safe temperatures. "In general, the major contributing factors of food poisoning outbreaks are consumption of raw food, inadequate cooking, storage time and temperature abuse, and cross-contamination including food to food, equipment to food, and person to food," a spokesman for the CFS said. "It is therefore critical for food handlers to make consistent compliance with the Five Keys a priority to reduce the risk of food poisoning and create a safer food environment." Separately, as AMR bacteria might be present in ready-to-eat foods, the CFS has launched a thematic webpage on AMR since 2019 to provide a one-stop area for the public and trade to access the latest publicity materials. An extended version of the Five Keys, which elaborates on how each key could address AMR in food, can be found on the thematic webpage. To prevent foodborne diseases, the trade and the public are urged to maintain proper hand hygiene as well as observe the "Five Keys to Food Safety" while preparing and handling food. For details of the events under Food Safety Day 2023, please visit the CFS's website ( www.cfs.gov.hk ). Ends/Wednesday, June 7, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230607_10357.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (June 6) that a sample of prepackaged preserved mustard greens was found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and the name of the additive were not declared on the food label of the sample concerned. 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: Wing Ley Hao Dried Vegetable VEGETAL CONFITSBrand: (Not available in English)Net weight: 454 gramsPlace of origin: ChinaDistributor: Wing Lee Ho Company LimitedUse by date: September 17, 2024 "The CFS collected the above-mentioned preserved mustard greens sample from a retail outlet in Wan Chai for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide. Although the sulphur dioxide level is below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the functional class and the name of the additive were not declared on the food label of the sample concerned," 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 affected batch of the product. According to the CFS's instructions, the distributor concerned has initiated a recall on the affected batch of the product. Members of the public may call its hotline at 2540 4611 during office hours for enquiries about the recall of the product concerned," the spokesman added. Sulphur dioxide is a commonly used preservative in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products. 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 that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that prepackaged food shall be legibly marked or labelled with a list of ingredients. The regulations also state that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. The CFS will alert the trade, continue to follow up on the incident and take appropriate action. An investigation is ongoing. Ends/Tuesday, June 6, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230606_10356.html)

A Government spokesman today (June 1) reminded the food trade and members of the public that the Harmful Substances in Food (Amendment) Regulation 2021 (the Amendment Regulation) comes into operation in two phases - the provisions stipulating the maximum levels of harmful substances in food have commenced today while the provisions relating to specifying partially hydrogenated oils (PHO), the main source of industrially produced trans fatty acids (IP-TFAs), as a prohibited substance in food, and the related marking and labelling requirement will be effective on December 1. The Amendment Regulation enhances the regulation of harmful substances such as industrially produced trans fats and mycotoxins in food with a view to further safeguarding food safety in Hong Kong. The spokesman said, "The Amendment Regulation updates and strengthens the regulatory control of three types of mycotoxins, i.e. aflatoxins, deoxynivalenol (also known as vomitoxin) and patulin, in food, as well as sets or updates the maximum levels for five other harmful substances (i.e. benzo[a]pyrene, glycidyl fatty acid esters, melamine, 3-monochloropropane-1,2-diol and erucic acid) in edible fats and oils, condiments or formula products intended for infants. The provisions stipulating the maximum levels of these substances in food came into force today." Moreover, to meet the World Health Organization's goal of eliminating IP-TFAs from the global food supply by 2023, and in line with one of the key measures under Towards 2025: Strategy and Action Plan to Prevent and Control Non-communicable Disease in Hong Kong, announced by the Government in 2018, the Amendment Regulation will also impose a ban on PHO in the local food supply, so as to eliminate IP-TFAs at source to protect public health. The relevant provisions will come into operation on December 1. Along with the Amendment Regulation, the Food and Drugs (Composition and Labelling) (Amendment) Regulation 2021 stipulates that any prepackaged food containing hydrogenated oils, e.g. fully hydrogenated oil, must be indicated accordingly in the list of ingredients. It will commence on the same date as the provisions on banning PHO, i.e. December 1. The spokesman reminded the trade to get prepared for the above new requirements. For details, please refer to www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_Food_Regulations_Harmful_Substances.html . Ends/Thursday, June 1, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230601_10351.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 31) released the findings of its food safety report for last month. The results of about 3,600 food samples tested were found to be satisfactory except for three unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said about 1,500 food samples were collected for microbiological tests, and about 2,100 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 500 samples of vegetables and fruit and their products; about 300 samples of cereals, grains and their products; about 400 samples of meat and poultry and their products; about 1,100 samples of milk, milk products and frozen confections; about 500 samples of aquatic and related products; and about 800 samples of other food commodities (including beverages, bakery products and snacks). The three unsatisfactory samples comprised a sweet pepper sample with excessive metallic contaminant, a grass carp sample found with malachite green, and a prepackaged frozen confection product sample detected with milk solids other than fat at a level not in compliance with the regulations. 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. Ends/Wednesday, May 31, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230531_10345.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 30) urged the public not to consume a kind of apple carbonated soft drink imported from Taiwan as the product might contain precipitate, mould and yeast. The trade should stop using or selling the product concerned immediately if they possess it. Product details are as follows: Product name: Apple sidraBrand: Apple sidraPlace of origin: TaiwanImporters: (i) Huang Ju Food (International) Co., Limited (hotline: 3425 4799); and (ii) International Leadway Limited (hotline: 2350 6863)Volume: (i) 330ml and 600ml; and (ii) 600ml and 1 250ml A spokesman for the CFS said, "The CFS through its Food Incident Surveillance System noted a notification from the Taiwan Food and Drug Administration that the above-mentioned product was being recalled in Taiwan due to the presence of precipitates, mould and yeast. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. Preliminary investigation revealed that the above-mentioned importers had imported into Hong Kong the product concerned." For the sake of prudence, the CFS has instructed the above-mentioned importers to stop sales and remove from shelves the affected products, and to initiate a recall. Enquiries about the recall can be made to the importers' hotlines during office hours. 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 continue to closely monitor the situation and take appropriate follow-up actions. Ends/Tuesday, May 30, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230530_10341.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (May 30) said that summer is a high-risk season for foodborne diseases caused by bacteria since the warm weather is conducive to the rapid growth of bacteria. The average temperature in Hong Kong is projected to be higher this year as the climate continues to warm. To this end, the CFS reminded members of the public and food businesses to pay special attention to food safety during the summer. Furthermore, as like last year, the CFS has already commenced the Summer Food Surveillance Programme this month, conducting targeted food surveillance projects and collecting samples for microbiological tests. Most disease-causing bacteria thrive and reproduce quickly between 4 degrees Celsius and 60 degrees C, which is known as the temperature danger zone. Food contaminated with harmful bacteria can rapidly proliferate to dangerous levels at ambient temperatures, causing food to deteriorate quickly. High-risk foods, including ready-to-eat foods that do not require further cooking such as siu mei and lo mei, cooked rice and pasta; and raw or undercooked foods, such as oyster and sashimi, must be handled with care and should not be kept at room temperature for a prolonged period of time. To prevent bacteria growth, prepared food must be refrigerated at or below 4 degrees C or over 60 degrees C unless consumed immediately. If the food cannot be kept in the above temperature range, the two-hour/four-hour rule must be followed. That is, if prepared food is kept at room temperature for less than two hours, it can be refrigerated for later use; if cooked food has been held at room temperature for more than four hours, it should be discarded. If the food needs to be chilled for storage after cooking, a two-stage cooling method can be used: cool the temperature of food from 60 degrees C to 20 degrees C in two hours, then from 20 degrees C to 4 degrees C in four hours to reduce the duration that food remains in the temperature danger zone. The spokesman said, "Members of the public should not consume food to determine if it is safe or not, since the flavour or smell of the food does not always go bad even when bacteria that can cause food poisoning are at harmful levels. If in doubt, the public should throw the food away." 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 micro-organisms present that can pose risks to human health. Raw or undercooked foods are also associated with the risk of contracting antimicrobial resistance (AMR) micro-organisms. Although these AMR microorganisms may not cause acute 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 (i.e. people with chronic diseases or those on antibiotics treatment, antacid and long-term steroids or drugs given to prevent transplant rejection, etc) 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 and food businesses 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 food require a special permit. The public should patronise only those with relevant licences or permits issued by the FEHD. For more information on food safety, please visit the CFS's "Safe Food for All" thematic webpage (www.cfs.gov.hk/safefood). Ends/Tuesday, May 30, 2023 The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 30) reminded members of the public and food businesses to pay special attention to food safety during the summer. Photo shows a CFS staff member distributing leaflets on food safety. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230530_10344.html)

The Government launched today (May 29) a public consultation exercise on the proposed amendments to the Preservatives in Food Regulation (Cap. 132BD) (the Regulation). It will last for three months until August 28. A Government spokesman said, "One of the initiatives set out in the Policy Measures of the Chief Executive's 2022 Policy Address is to review and update by phases the food safety legislation relating to additives in food to further enhance food safety. The first phase covers preservatives and antioxidants in food." The Government proposes to enhance and update the Regulation, so as to keep local standards of preservatives and antioxidants in food on par with international standards. At the same time, putting more preservatives and antioxidants under regulation would enhance clarity and offer more choices of permitted preservatives and antioxidants applicable to a wide range of food categories to the food trade. It would also enhance consumer protection. The spokesman said the Environment and Ecology Bureau and the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department have made reference to the latest General Standard on Food Additives of the Codex Alimentarius Commission (Codex) and its relevant commodity standards in reviewing the Regulation and formulating the proposed amendments. The review is also supplemented with standards of the Mainland and other major food trading partners. The proposed amendments include: The Government proposes that a transitional period of 18 months be given after enactment of the amended legislation, so that the food trade and other stakeholders will have reasonable time to make adjustments to comply with the amended Regulation. The consultation document is available at the websites of the Environment and Ecology Bureau (www.eeb.gov.hk/food/en/press_and_publications/consultation/index.html) and the CFS (www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_Proposed_Amendments_Preservatives_Food_Regulation.html). Members of the public are welcome to offer their views on the proposals by email (Preservative_consultation@fehd.gov.hk), fax (2893 3547) or post (43/F, Queensway Government Offices, 66 Queensway, Hong Kong) within the consultation period. The Government will also conduct consultation forums to collect views from the public. For details of the consultation forums, please visit the CFS website. Ends/Monday, May 29, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230529_10338.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (May 23) that samples of a kind of ice-cream imported from Malaysia were found to contain coliform bacteria exceeding the legal limit. The affected products have been marked and sealed, and have not entered the market. The CFS is following up on the case. Product details are as follows: Product name: Musang King Durian Ice CreamBrand: DuriaPlace of origin: MalaysiaWeight: 70 gramsImporter: Cougar Hong Kong LimitedBatch number: 230206D17Best-before date: February 5, 2025 A spokesman for the CFS said, "The CFS collected samples of the above-mentioned ice-cream at the import level for testing under its routine Food Surveillance Programme. The test results showed that two samples contained 250 coliform bacteria per gram, exceeding the legal limit. "The CFS has informed the importer concerned of the irregularities. The affected products have all been marked and sealed, and have not entered the market. The CFS will suspend temporarily the permission to import for sale the product concerned granted earlier to the importer," 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 case and take appropriate action to safeguard food safety and public health. Ends/Tuesday, May 23, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230523_10331.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department said today (May 18) that it continues to actively follow up on a cake sample found to contain an excessive amount of Bacillus cereus. "Subsequent to a cake sample taken earlier from a food premises in Kowloon City found to contain an excessive amount of Bacillus cereus, the CFS immediately took a follow-up cake sample at the same premises for investigation. The test result showed that the sample contained Bacillus cereus at a level of 11 million 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," a CFS spokesman said. The CFS has earlier informed the food premises concerned of the above irregularity and instructed it to suspend the sale of the food product concerned. The CFS has also inspected the food premises again today, provided health education on food safety and hygiene to the person-in-charge and staff, and requested them to adopt relevant improvement measures, review and improve the food production process and continue to carry out thorough cleaning and disinfection, and to provide an improvement plan. The premises have suspended the sale of all the food products concerned as instructed by the CFS. The CFS has prosecuted the food premises against the above irregularity. "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. An investigation is ongoing. Ends/Thursday, May 18, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230518_10325.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 16) urged the public not to consume a kind of razor clams imported from Ireland due to uncertain provenance. The trade should stop using or selling the product concerned if they possess it. Details of the product are as follows: Product name: razor clamsAgent: Scot West Shellfish LtdPlace of origin: IrelandImport date: May 13, 2023Importers: Sure Well (China) Limited (hotline: 2380 2266)                    Golden Sun Logistics Company (hotline: 6078 0041)                    Golding Seafood Limited (hotline: 3621 0830)                    Hai Tung Seafood Limited (hotline: 6389 3988)                    Sum Kee Seafood (hotline: 5299 8001) A spokesman for the CFS said, "The CFS received a notification from the authorities concerned in Scotland through the International Food Safety Authorities Network that the above-mentioned product is of uncertain provenance and being recalled. According to the information provided by the Scottish authorities, the affected product has been imported into Hong Kong. Upon learning of the incident, the CFS immediately contacted the local importers concerned for follow-up." A preliminary investigation found that the above-mentioned importers had imported some of the affected product into Hong Kong. For the sake of prudence, the CFS has instructed the importers to stop selling and remove from shelves the affected batch of product and initiate a recall. Enquiries about the recall can be made to the importers' hotlines during office hours. The spokesman urged consumers not to consume the affected product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. The CFS will alert the trade to the incident, continue to follow up and take appropriate action. An investigation is ongoing. Ends/Tuesday, May 16, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230516_10322.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 12) announced that a cake sample was found to contain an excessive amount of Bacillus cereus. The CFS is following up on the case. "The CFS collected the above-mentioned sample from a restaurant in Kowloon City for testing when following up on a related incident. The test result showed that the sample contained Bacillus cereus at a level of 13 million 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," a CFS spokesman said. The CFS has informed the restaurant concerned of the above irregularity and instructed it to suspend the sale of the food product concerned. The CFS has also inspected the food premises, provided health education on food safety and hygiene to the person-in-charge and staff, and requested them to review and improve the food production process and carry out a thorough cleaning and disinfection. Prosecution will be instituted should there be sufficient evidence. "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 to safeguard food safety and public health. Ends/Friday, May 12, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230512_10319.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 11) urged the public not to consume a kind of mousse imported from France because the product might contain glass particles. 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: Traditional Chocolate MousseBrand: Marie MorinNet weight: 100 gramsPlace of origin: FranceUse by date: May 11, 2023Batch number: 431100002Importer: City Super Limited A spokesman for the CFS said, "The CFS noted a notification from the Rappel Conso of France that the above-mentioned batch of product might contain glass particles. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned." The importer concerned has stopped sales, removed from shelves the affected product and has initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2736 3866 during office hours for enquiries. The spokesman urged members of the public not to consume the affected batch of the product if they have bought it. The trade should also stop using or selling the product concerned immediately. The CFS will alert the trade to the incident, continue to follow up and take appropriate action. An investigation is ongoing. Ends/Thursday, May 11, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230511_10317.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 5) urged the public not to consume a batch of prepackaged caviar due to possible contamination with Listeria monocytogenes, a pathogen. The trade should stop using or selling the batch of the product concerned immediately if they possess it. Product details are as follows: Product name: LachskaviarBrand: Balik PearlsPlace of origin: United StatesImporter: Caviar House & Prunier (HK) LimitedNet weight: 100 gramBest-before date: December 31, 2023Batch number: 113023 "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned batch of product might have been contaminated with Listeria monocytogenes and was being recalled. Upon learning of the incident, the CFS immediately contacted the local importer for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned," a spokesman for the CFS said. The importer concerned has stopped sales, has removed the affected product from shelves and has initiated a recall according to the CFS's instructions. Enquiries about the recall can be made to the importer's hotline at 3974 6746 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 like 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 said. "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 urged consumers not to consume the affected batch of the product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. 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, May 5, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230505_10309.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) announced today (May 4) that two fresh beef samples were found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat. The CFS is following up on the cases. A spokesman for the CFS said, "The CFS took fresh beef samples respectively from two stalls at FEHD Skylight Market in Tin Shui Wai and Haiphong Road Temporary Market in Tsim Sha Tsui for testing under its routine Food Surveillance Programme. The test results showed that the two samples contained sulphur dioxide at levels of 980 parts per million (ppm) and 240 ppm respectively. The CFS is following up with the stalls concerned about the irregularities." 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 fresh provision shops. 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 cases and take appropriate action. An investigation is ongoing. Ends/Thursday, May 4, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230504_10305.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (April 28) released the findings of its food safety report for last month. The results of about 6 300 food samples tested were found to be satisfactory except for seven unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. A CFS spokesman said about 1 600 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 2 900 samples of vegetables and fruit and their products; about 400 samples of cereals, grains and their products; about 600 samples of meat and poultry and their products; about 800 samples of milk, milk products and frozen confections; about 700 samples of aquatic and related products; and about 900 samples of other food commodities (including beverages, bakery products and snacks). The seven unsatisfactory samples comprised two prepackaged beef jerky samples and a prepackaged pork floss sample detected with non-permitted preservative, an eggplant sample and a sweet potato sample with excessive metallic contaminant, a prepackaged frozen suckling pig ham sample suspected to be contaminated with Listeria monocytogenes, and a fried rice vermicelli 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. Ends/Friday, April 28, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230428_10298.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (April 25) released the test results of a targeted food surveillance project on the nutrition labelling of prepackaged potato chips and shrimp crackers. Among 40 samples tested, seven samples were found with sugars, sodium, saturated fatty acids, total fat or carbohydrates content inconsistent with the declared values on their nutrition labels, while the remaining 33 samples passed the test. The CFS has announced the irregularities earlier. "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. Results show that the actual nutrient contents of seven potato chips and shrimp crackers samples were inconsistent with the declared values on the nutrition labels," a spokesman for the CFS said. The CFS has announced the irregularities earlier, and the vendors concerned have also stopped selling the relevant batch 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 so as to achieve a balanced diet and stay healthy. Ends/Tuesday, April 25, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230425_10291.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (April 13) announced that malachite green was found in a grass carp sample. A follow-up is in progress. A CFS spokesman said, "The CFS collected the above-mentioned grass carp sample from a fresh provision shop in Central 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 vendor concerned of the irregularity and instructed the vendor to stop sales of the affected product. The CFS is also tracing the source and distribution of the product concerned. Should there be sufficient evidence, prosecution will be instituted. 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/Thursday, April 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230413_10278.html)

​The 53rd Session of the Codex Committee on Food Additives (CCFA) opened in Hong Kong today (March 27) and the Centre for Food Safety of the Food and Environmental Hygiene Department assists to organise the event. It is the second time for the CCFA meeting to be held in Hong Kong since China started serving as the host country of the CCFA in 2006. The previous CCFA meeting held in Hong Kong was the 46th Session in 2014.      The 53rd Session of the CCFA takes place from today to March 31 at the Regal Airport Hotel. Vice Minister of the National Health Commission Mr Lei Haichao, and the Secretary for Environment and Ecology of the Hong Kong Special Administrative Region (HKSAR), Mr Tse Chin-wan, officiated and addressed the opening ceremony of the session today.      Speaking at the opening ceremony, Mr Lei emphasised the significance of the Codex Alimentarius Commission (CAC), highlighting its role in protecting consumer health in different nations and fostering the global food trade. He stated that China, as the CCFA's host country, has successfully hosted 15 committee meetings and is dedicated to working with all stakeholders to continuously improve the Codex General Standard for Food Additives. He thanked the HKSAR for its assistance in organising this world-class event, and hoped to strengthen and foster exchanges and co-operation between the Mainland and Hong Kong on improving food safety management. Mr Tse said it is a great honour for the HKSAR Government to have the opportunity to organise this important event. He also reiterated that ensuring food safety has all along been a top priority for the HKSAR Government, and the CCFA meeting has enabled Hong Kong to contribute to food safety in the international arena.      Representatives from 51 member countries and one member organisation (the European Union) as well as 25 international organisations worldwide have participated in this year's session to have in-depth discussions and exchanges on various issues in relation to the General Standard for Food Additives and other matters connected with the safety regulations of food additives. In addition, about 200 more participants joined the meeting online.      Upon completion of the session, the Report of the 53rd Session of the CCFA including conclusions and recommendations will be submitted to the 46th Session of the CAC for deliberation and adoption in November this year.      The CCFA, as a subsidiary body of the CAC, is responsible for the use and safety of food additives, as well as establishing regulatory standards for individual food additives that are coherent and practicable, and have a scientific foundation for adoption by its member countries and organisations. The CAC, established jointly by the Food and Agriculture Organization of the United Nations and the World Health Organization, develops food safety standards, codes of practice, and guidelines that have become global reference points for consumers, food producers and processors, national food control agencies, and the international food trade.      China has been responsible for organising and chairing the annual session of the CCFA since it was elected as the host country of the CCFA in 2006. Ends/Monday, March 27, 2023 The 53rd Session of the Codex Committee on Food Additives (CCFA) opened in Hong Kong today (March 27). It is the second time for the CCFA meeting to be held in Hong Kong since China started serving as the host country of the CCFA in 2006. The previous CCFA meeting held in Hong Kong was the 46th Session in 2014.Vice Minister of the National Health Commission Mr Lei Haichao speaks at the opening ceremony of the 53rd Session of the Codex Committee on Food Additives today (March 27).The Secretary for Environment and Ecology of the Hong Kong Special Administrative Region, Mr Tse Chin-wan, speaks at the opening ceremony of the 53rd Session of the Codex Committee on Food Additives today (March 27). Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230327_10248.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (March 24) that a sample of fried rice vermicelli was found to contain an excessive amount of Bacillus cereus. During follow-up investigation, the restaurant concerned was found to have temporarily suspended its operation. The CFS will continue to follow up on the incident. "The CFS collected the above-mentioned fried rice vermicelli sample from a restaurant in Kwai Chung for testing when following up on a related incident. The test result showed that the sample contained Bacillus cereus at a level of 1.5 million 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," a CFS spokesman said. "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 added. 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 to safeguard food safety and public health. Ends/Friday, March 24, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230324_10243.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (March 14) urged the public not to consume a kind of imported vegetable crisps from the Netherlands, as the product contained high content of acrylamide. The trade should stop using or selling the product concerned immediately if they possess it. Product details are as follows: Product name: Alfredo's Ortolana Salted Vegetables ChipsBrand: AMICAPack size: 100 gramsPlace of origin: The NetherlandsBest-before date: March 25, 2023Importer: City Super 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 was detected with high content of acrylamide. According to the information provided by the RASFF, the affected product has been imported into Hong Kong. Upon learning of the incident, the CFS immediately contacted the above-mentioned local importer for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned." The importer concerned has stopped sales, removed from shelves the affected product and has initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2736 3866 during office hours for enquiries. Acrylamide is a chemical substance that naturally forms when frying, baking, toasting or roasting certain carbohydrate-rich foodstuffs (including potato and cereal-grain-based foods) at temperatures above 120 degrees Celsius. Studies showed that high levels of acrylamide can cause cancer in experimental animals. The spokesman urged consumers not to consume the affected product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Tuesday, March 14, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230314_10223.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (March 13) urged the public not to consume a kind of imported tahini product, as the product might have been contaminated with Salmonella, a pathogen. The trade should stop using or selling the product concerned immediately if they possess it. Product details are as follows: Product name: Organic Hulled TahiniBrand: Ceres Organics Pack size: 300 gramsPlace of origin: Product of Mexico or Israel, packed in New ZealandBest-before date: May 25, 2023Importer: The Dairy Farm Company Limited A spokesman for the CFS said, " The CFS received a notification from the International Food Safety Authorities Network (INFOSAN) that the above-mentioned product might have been contaminated by Salmonella. According to the information provided by INFOSAN, the affected product has been imported into Hong Kong. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned." The importer concerned has stopped sales, removed from shelves the affected product and has initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2299 1133 during office hours for enquiries. "Salmonella infection may cause fever and gastrointestinal upset such as vomiting, abdominal pain and diarrhoea. The effects on infants, young children, the elderly and persons with a weak immune system could be more severe and may even lead to death," the spokesman said. The spokesman urged consumers not to consume the affected product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. The investigation is ongoing. Ends/Monday, March 13, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230313_10218.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (March 7) urged the public not to consume two kinds of yoghurt in glass jar imported from France because the products might contain glass particles. The trade should also stop using or selling the affected batches of the products immediately if they possess them. Product details are as follows: Product name: La Laitiere yoghurt-Vanilla and La Laitiere yoghurt-NaturalBrand: La LaitierePack size: 125 gramsPlace of origin: FranceUse by date: March 15, 2023Importer: City Super Limited A spokesman for the CFS said, "The CFS through its Food Incident Surveillance System noted a notification from the Rappel Conso of France that the above-mentioned batches of products might contain glass particles. 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 batches of the products concerned." The importer concerned has stopped sales, removed from shelves the affected products and has initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2736 3866 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 will alert the trade to the incident, continue to follow up and take appropriate action. An investigation is ongoing. Ends/Tuesday, March 7, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230307_10207.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (March 2) urged the public not to consume a kind of yoghurt in a glass jar imported from France because the product might contain glass particles. 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: Casino Glass Jar Yogurt - VanillaBrand: CasinoPack size: 4x125 gramsPlace of origin: FranceBest-before date: March 16, 2023Importer: ParknShop (HK) Ltd A spokesman for the CFS said, "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned batch of product might contain glass particles. Upon learning of the incident, the CFS immediately contacted local importers for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned." The importer concerned has stopped sales, removed from shelves the affected product and has initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2606 8658 during office hours for enquiries. The spokesman urged members of the public not to consume the affected batch of the product if they have bought it. The trade should also stop using or selling the product concerned immediately. The CFS will alert the trade to the incident, continue to follow up and take appropriate action. An investigation is ongoing. Ends/Thursday, March 2, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230302_10197.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 28) released the findings of its food safety report for last month. The results of about 2 900 food samples tested were found to be satisfactory except for eight unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.7 per cent. A CFS spokesman said about 600 food samples were collected for microbiological tests, and about 2 300 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 1 200 samples of vegetables and fruit and their products; about 200 samples of cereals, grains and their products; about 300 samples of meat and poultry and their products; about 400 samples of milk, milk products and frozen confections; about 300 samples of aquatic and related products; and about 500 samples of other food commodities (including beverages, bakery products and snacks). The eight unsatisfactory samples comprised two mango samples, a papaya sample, a Chinese kale sample and a watercress sample detected with pesticide residue exceeding the legal limit; two fresh beef samples found to contain sulphur dioxide; and a prepackaged preserved fruit sample in breach of the food labelling regulations. 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. Ends/Tuesday, February 28, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230301_10194.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 28) released the findings of its food safety report for last month. The results of about 2 900 food samples tested were found to be satisfactory except for eight unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.7 per cent. A CFS spokesman said about 600 food samples were collected for microbiological tests, and about 2 300 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 1 200 samples of vegetables and fruit and their products; about 200 samples of cereals, grains and their products; about 300 samples of meat and poultry and their products; about 400 samples of milk, milk products and frozen confections; about 300 samples of aquatic and related products; and about 500 samples of other food commodities (including beverages, bakery products and snacks). The eight unsatisfactory samples comprised two mango samples, a papaya sample, a Chinese kale sample and a watercress sample detected with pesticide residue exceeding the legal limit; two fresh beef samples found to contain sulphur dioxide; and a prepackaged preserved fruit sample in breach of the food labelling regulations. 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. Ends/Tuesday, February 28, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230301_10194.html)

The Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) conducted inspections since February 13 according to its earlier plan to some 200 licensed food factories endorsed to supply school lunch boxes. The operation was completed last Saturday. A spokesman for the FEHD today (February 27) said that all the premises inspected during the operation were found in satisfactory hygienic condition, and relevant persons also implemented food safety and personal hygiene measures. Operators of individual premises also followed the suggestions on keeping places clean and tidy given by the FEHD staff during inspections. The spokesman pointed out that all licensed food factories are regulated by the law. In addition to the above-mentioned special operation in line with the full resumption of classes, the FEHD will safeguard food safety and environmental hygiene through routine inspections, sampling and testing, education and guidance. The department will seriously handle any violation of the relevant requirements. Ends/Monday, February 27, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230227_10189.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 23) urged members of the public not to consume a batch of bottled alcoholic drink imported from France due to the risk of glass breakage. The trade should also stop using or selling the affected batch of the product immediately if they possess it. Details of the product are as follows: Product name: Chablis 2021Brand: Louis Latour  Place of origin: FranceVolume: 375 ml Lot no.: L2216879 Importer: Links Concept Company Limited A spokesman for the CFS said, "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned product is under recall due to the risk of glass breakage. Upon learning of the incident, the CFS immediately contacted the above-mentioned importer for follow-up. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned." The spokesman said that the importer concerned has stopped sales, removed the affected product from shelves and initiated a recall according to the CFS's instructions. Members of the public may call the hotline of the importer at 2802 2818 during office hours for enquiries about the recall. The spokesman urged members of the public not to consume the affected batch of the product if they have purchased any. The trade should also stop using or selling the affected batch of the product immediately if they possess it. The CFS will alert the trade to the incident, continue to follow up and take appropriate action. Investigation is ongoing. Ends/Thursday, February 23, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230223_10179.html)

The Food and Environmental Hygiene Department (FEHD) convened a meeting with the meal box supplier, Luncheon Star, again today (February 21) on the food quality issues of its lunch boxes and its follow-up work. A preliminary written report submitted by the supplier was also received. A spokesman for the FEHD said, "We attach great importance to the incident, and has been actively following up since early last week. From the meeting today and the preliminary written report submitted by the supplier, we noted that the supplier has increased manpower in response to the manpower shortage earlier and has implemented a series of measures to ensure food quality."      He said, "The FEHD staff inspected the food factories again yesterday and today, with no irregularities found during the inspections. In the coming days, we will arrange inspections to the food factories concerned every day to ensure that the relevant licensing conditions are observed and the hygienic standards stipulated in the laws are met. We will also check whether the supplier has duly implemented the improvement measures mentioned in the written report."      The spokesman reiterated that the supplier must fulfill its responsibility to ensure food quality. The department will seriously handle any violation of the relevant requirements.      The FEHD has so far received two suspected food poisoning outbreaks referred by the Centre for Health Protection, involving a total of four students who consumed the lunch boxes provided by the supplier on February 13 and 16 respectively. The department announced yesterday that the test results of the 11 food samples and 25 environmental swabs samples collected from the food factories concerned during the investigations last week were all satisfactory. Apart from the above-mentioned follow-up work on the quality of meal boxes of Luncheon Star, the FEHD also continues inspections to some 200 local licensed food factories endorsed to supply school lunch boxes, to remind operators of the proper way of handling school lunch boxes. The inspections will be completed within this week. Moreover, the department will organise an online talk to remind meal box suppliers that they should follow good hygienic practices during food preparation and develop a food safety plan based on the Hazard Analysis and Critical Control Point system. Ends/Tuesday, February 21, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230221_10173.html)

The Food and Environmental Hygiene Department (FEHD) attached great importance to the incident concerning food quality of school lunch boxes. The department convened a meeting this morning (February 20) with the meal box supplier, Luncheon Star, and requested the latter to give an account of its follow-up work in response to the incident. A representative of the Education Bureau also attended the meeting. During the meeting, the FEHD was briefed by the supplier on its review and follow-up work after the incident, and the specific measures it will take to ensure food quality. The department has requested the supplier to submit a written report on the incident within days. It has also stressed that the supplier has the responsibility to improve the meal box production process and ensure food safety, and that the department will seriously handle any violation of the relevant requirements. In parallel, test results of the samples collected by the FEHD last week have been obtained. Among the 11 food samples, nine were tested against food borne pathogens while the remaining two were tested to determine whether they were cooked. The test results are all satisfactory. Besides, the test results of all the 25 environmental swabs samples are also satisfactory. After the incident came to the notice of the FEHD early last week, the department had contacted the school concerned immediately to learn more about the situation and arranged inspections to the licensed food factories of the supplier concerned in Sha Tin, Yuen Long, Eastern District and Kwun Tong, with food samples and environmental swabs samples collected for testing. The FEHD also received last week two suspected food poisoning outbreaks referred by the Centre for Health Protection of the Department of Health, involving the lunch boxes provided by the supplier concerned, and complaints about lunch boxes lodged by different schools. For the sake of prudence, the FEHD had ordered the supplier to stop producing and supplying the food in question until the investigation was completed. A spokesman for the FEHD said, "The supplier concerned earlier announced that it would suspend the supply of meal boxes to schools today and tomorrow, so as to re-examine all production processes and conduct deep cleaning and disinfection of the food factories. The FEHD will arrange inspections to these food factories again to ensure that the relevant licensing conditions are observed and the hygienic standards stipulated in the laws are met." "The FEHD will take into consideration the above-mentioned test results, the report to be submitted by the supplier and the results of rounds of inspections to decide whether further action has to be taken," the spokesman added. Apart from the follow-up actions targeting the above-mentioned meal box supplier, with schools gradually resuming full-time face-to-face classes and arranging meals for students on campus, the FEHD has stepped up inspections since February 13 according to its earlier action plan to some 200 licensed food factories endorsed to supply school lunch boxes, and reminded operators of the proper way of handling school lunch boxes. The inspections will be completed within this week. The FEHD has also sent letters to school management and lunch box suppliers earlier, urging them to pay attention to the food safety of lunch boxes supplied to students. Moreover, the department will organise online trade talks to remind lunch box suppliers that they should follow good hygienic practices during food preparation and develop a food safety plan based on the Hazard Analysis and Critical Control Point system. The Centre for Food Safety (CFS) of the FEHD, through the routine food surveillance programme, has all along been taking food samples from local licensed food factories (including those endorsed to supply lunch boxes) for testing every year to ensure that the food complies with the legislative requirements and is fit for human consumption. In the past two years, the CFS collected 200 samples for microbiological testing from food factories endorsed to provide lunch boxes, among which eight were taken from the lunch box supplier concerned, and all results were found satisfactory. Ends/Monday, February 20, 2023 The Food and Environmental Hygiene Department today (February 20) arranged inspections to food factories supplying lunch boxes, and reminded suppliers to develop a food safety plan based on the Hazard Analysis and Critical Control Point system. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230221_10172.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (February 17) that 10 cartons (a total of 145 kilograms) of milk beverage product from Ibaraki Prefecture, Japan, were illegally imported into Hong Kong, breaching the relevant Food Safety Order. None of the product concerned has entered the market. The CFS is following up on the case. A spokesman for the CFS said, "The CFS inspected a consignment of food imported from Japan and found that the above-mentioned product from Ibaraki Prefecture therein was not accompanied with a radiation certificate and exporter certificate issued by the competent authority of Japan, breaching the relevant Food Safety Order. The product concerned has been marked and sealed by the CFS, and has not entered the market. The CFS has taken a sample of the product concerned for testing of the radiation level, and no radiation has been detected. "According to the Order, the import of vegetables, fruits, milk, milk beverages and dried milk from four Japanese prefectures, namely Ibaraki, Tochigi, Chiba and Gunma, must be accompanied with radiation certificates and exporter certificates." The CFS has informed the relevant Japanese authorities of the incident, and will continue to follow up on the incident and take appropriate action. Prosecution will be instituted against the importer concerned should there be sufficient evidence. An investigation is ongoing. Ends/Friday, February 17, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230217_10167.html)

With the relaxation of the anti-epidemic measures, schools are gradually resuming full-time face-to-face classes from this month, and are arranging meals for students on campus. In this regard, the Centre for Food Safety (CFS) and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) have stepped up inspections of various food factories supplying school lunch boxes to ensure food safety. A spokesman for the FEHD said today (February 14), "The FEHD has launched a series of operations since yesterday (February 13) and inspected several food factories supplying school lunch boxes. Food samples were collected for testing. Health advice was also given, and food safety pamphlets were distributed to operators and staff of food factories regarding the proper way of handling school lunch boxes. The relevant operations will continue." As regards the recent reports on the food quality of meal boxes supplied to a school, the FEHD has already contacted the school concerned earlier today to learn more about the situation, and has arranged inspections to the licensed food factories concerned 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. The FEHD will continue to follow up on the investigation. The spokesman reminded that schools should order lunch boxes from suppliers with a valid Food Factory Licence issued by the FEHD, and that suppliers are endorsed to provide lunch boxes. Before making a decision, schools should also visit the premises to ensure that food handlers observe safety and hygiene practices. Furthermore, the lunch boxes should be consumed as soon as possible after delivery. Avoid eating the food if abnormalities are found, and immediately inform the supplier or lodge a complaint with the FEHD. Suppliers should follow the basic food hygiene/safety principles and ensure staff members observe good personal and environmental hygiene. The food items should be kept heated at a temperature too hot for bacteria to grow until they are delivered to schools for consumption. In order to ensure food safety on campus, the CFS also sent letters to the school management and lunch box caterers, urging them to pay attention to the food safety of the lunch boxes supplied to students. The CFS also conducted site visits to the food factories that manufacture lunch boxes to promote the "Hazard Analysis and Critical Control Points" (HACCP) system and thereby reduce the risks associated with food contamination. The schools can refer to the CFS's "Guidelines on How to Ensure School Lunches Ordered Are Safe" when selecting lunch box suppliers, while the lunch box caterers can make use of the "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. Ends/Tuesday, February 14, 2023 A spokesman for the Food and Environmental Hygiene Department (FEHD) said today (February 14), that with the relaxation of epidemic prevention measures, schools are gradually resuming full-time face-to-face classes from this month, and are arranging meals for students on campus. In this regard, the Centre for Food Safety and the Environmental Hygiene Branch of the FEHD have stepped up inspections of various food factories supplying school lunch boxes to ensure food safety. Photo shows FEHD officers collecting lunch box sample for testing during an operation, and distributing food safety pamphlets to the operator of a food factory regarding the proper way of handling school lunch boxes. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230214_10158.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 14) released the test results of a targeted food surveillance project on the use of sulphur dioxide in meat. Among 550 samples tested, except for 11 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 98 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/Tuesday, February 14, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (February 14) announced the test results of a targeted food surveillance project on the use of sulphur dioxide in meat. The overall satisfactory rate of 550 samples tested was 98 per cent. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230214_10155.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (February 10) urged the public not to consume a kind of cheese imported from France due to possible contamination with Listeria monocytogenes, a pathogen. The trade should stop using or selling the product concerned immediately if they possess it. Product details are as follows: Product name: Gaperon cheeseBrand: MonSPlace of origin: FranceImporter: FICO INTERNATIONAL LIMITEDPack size: 400 grams per packBatch number: 341Best-before date: January 30, 2023 "The CFS received a notification from the Rapid Alert System for Food and Feed of the European Commission that the above-mentioned batch of the product might have been contaminated with Listeria monocytogenes and is being recalled. A preliminary investigation found that the above-mentioned importer had imported into Hong Kong the affected batch of the product concerned," a spokesman for the CFS said. The importer concerned has stopped sales, has removed the affected product from shelves and has initiated a recall according to the CFS's instructions. Enquiries about the recall can be made to the importer's hotline at 2850 4799 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 like 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 said. The spokesman urged consumers not to consume the affected batch of the product if they have bought any. The trade should also stop using or selling the product concerned immediately if they possess it. The CFS will alert the trade to the incident, and will continue to follow up and take appropriate action. Investigation is ongoing. Ends/Friday, February 10, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230210_10148.html)

The Centre for Food Safety of the Food and Environmental Hygiene Department (CFS) said today (February 8) that it has been actively following up on the suspected forged health certificates relating to local importer Supreme Fine Food Limited. During follow-up investigation, the CFS has detected discrepancies of one more health certificate submitted by the importer. The CFS had immediately contacted the authority of the relevant country and confirmed the health certificate as a suspected forged health certificate. The CFS had also implemented tracing and follow up measures and referred the case to the Hong Kong Police Force for investigation. There are about 520 kilograms of Irish raw oysters involved in the suspected forged health certificate and all of them have been distributed to other vendors. The CFS is tracing the distribution of the affected product. Investigation is still ongoing. Should there be sufficient evidence, prosecution will be instituted. A spokesman for the CFS said, "The CFS had earlier followed up an incident of suspected forged health certificates submitted by the importer. Follow up investigation revealed that there is one more suspected forged health certificate, with the serial number KBG/IEMO0036EC/02012023/001. Trade members who had purchased the affected consignments can call the hotline of the importer concerned at 2811 8268 during office hours for enquiries." Meanwhile, the CFS had stepped up inspection of all health certificates of the raw oysters imported by the importer concerned. During the investigation of the incident of February 2, 2023 and the current incident, the CFS has collected two raw oyster samples from related food premises for testing of norovirus. The results are satisfactory. The food premises have discarded the remaining raw oysters. The spokesman pointed out that the CFS request the authorities of the relevant country to continue in depth investigation of the incident and provide prompt investigation results for prevention of future recurrence. The CFS will keep close collaboration with the authorities of the relevant country and the Hong Kong Police Force to follow up the matters and carry out appropriate actions. Ends/Wednesday, February 8, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230208_10146.html)

The Centre for Food Safety of the Food and Environmental Hygiene Department (CFS) has earlier found some discrepancies of the serial numbers of a few health certificates when following up a food incident. CFS immediately informed the Consulate-General of the relevant country for follow-up. According to the information provided by the authority of the relevant country today (February 2), there are six suspected forged health certificates submitted by local importer Supreme Fine Food. In these health certificates regarding raw oysters, Nicchu Bussan Goudougaisha is indicated as the shipper. The CFS has immediately implemented tracing and follow up measures and referred the case to the Hong Kong Police Force for investigation. There are about 990 kilograms of Japanese raw oysters involved in the six suspected forged health certificates and have been distributed to food premises. The CFS has collected a sample from a food premises concerned for testing. The testing result is pending. The food premises has discarded the remaining raw oysters. Investigation is on-going. The CFS staff visited the importer concerned to conduct investigation and contacted the person in charge for ascertaining the occurrence of the incident. Furthermore, about 300 kg of raw oysters were marked and sealed at the premises. Investigation is still ongoing. Should there be sufficient evidence, prosecution will be instituted. For the sake of prudence, CFS has immediately suspended import of raw oysters from the Japanese shipper Nicchu Bussan Goudougaisha to Hong Kong today. CFS has also instructed the importer and food premises concerned to stop supplying and selling the affected raw oysters immediately. The series numbers of the health certificates of the six affected consignments of raw oysters are as follow: Trade members who had purchased the affected consignments can call the hotline of the importer concerned at 2811 8268 during office hours for enquiries. Meanwhile, the CFS has stepped up inspection of all health certificates of the raw oysters imported by the importer concerned. Preliminary investigation did not identify problems with health certificates of raw oysters imported from other overseas areas. The spokesman pointed out that although preliminary investigation indicated that this incident of suspected forged health certificates is considered as an isolated incident, CFS would communicate with the Consulate General of the relevant country closely and request the authorities of the relevant country to continue in depth investigation of the incident and provide prompt investigation results for prevention of future recurrence. CFS will keep close collaboration with the authorities of the relevant country and the Hong Kong Police Force to follow up the matters and carry out appropriate actions. Ends/Thursday, February 2, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230202_10138.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 31) released the findings of its food safety report for December 2022. The results of about 5,100 food samples tested were found to be satisfactory except for 14 unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.7 per cent. A CFS spokesman said about 900 food samples were collected for microbiological tests, and about 4,200 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 300 samples of cereals, grains and their products; about 500 samples of meat and poultry and their products; about 600 samples of milk, milk products and frozen confections; about 600 samples of aquatic and related products; and about 1,300 samples of other food commodities (including beverages, bakery products and snacks). The 14 unsatisfactory samples comprised a banana sample, a papaya sample and a prepackaged tea leaves sample detected with pesticide residue exceeding the legal limit; a prepackaged sweetened mandarin sample and a prepackaged preserved fruit sample detected with sulphur dioxide at a level exceeding the legal limit and in breach of the food labelling regulations; a prepackaged date sample detected with sulphur dioxide at a level exceeding the legal limit; a prepackaged bamboo shoot sample and a prepackaged dried shrimp sample in breach of the food labelling regulations; a taro sample and a pear sample detected with metallic contaminants exceeding the legal limit; a fresh beef sample found to contain sulphur dioxide; a grass carp sample found with malachite green; a prepackaged frozen shrimp sample found to contain nitrofuran metabolite; and a prepackaged melon seed sample detected with mineral oil exceeding the legal limit. 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. Summary of food surveillance programme for 2022--------------------------------------------------------------- Concluding the food surveillance programme for 2022, the spokesman said that apart from routine food surveillance, the CFS also conducted a number of targeted, seasonal and popular food surveillance projects. "About 63,800 samples were tested by the CFS last year. The overall satisfactory rate was 99.8 per cent, which was comparable to the results in recent years. This indicates that food safety has been maintained at a high standard in Hong Kong," he said. "The exceedances or breaches for most of the unsatisfactory samples were not serious and would not pose adverse health effects to the general public. For individual food items with unsatisfactory test results, the CFS has taken prompt and effective risk management actions to safeguard public health," he said. He added that in planning the food surveillance programme, the CFS will take into consideration a number of factors such as the food consumption level and the risk of the food concerned in deciding on the number of samples to be tested and the frequency of sampling as well as the testing parameters. In addition, the CFS will also suitably adjust its food surveillance programme and strengthen relevant testing with regard to local and overseas food incidents as well as past surveillance data, in particular breaches of regulatory requirements that occurred more frequently, so as to safeguard food safety in Hong Kong. Ends/Tuesday, January 31, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230131_10126.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 31) instructed the trade to suspend the import of raw oysters produced by Earl Huitres Geay FR 17.452.121 CE 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 was notified by the Centre for Health Protection of the Department of Health of three food poisoning cases which involved consumption of raw oysters at one restaurant in Quarry Bay and two restaurants in Tsim Sha Tsui. The CFS conducted investigations at the restaurants concerned and found that the three restaurants had sold raw oysters which had been produced by Earl Huitres Geay FR 17.452.121 CE in France. For the sake of prudence, the CFS has immediately instructed the trade to suspend the import into and sale within Hong Kong of all raw oysters produced by Earl Huitres Geay FR 17.452.121 CE in France." The CFS has also instructed the supplier and restaurants concerned to stop supplying and selling the affected raw oysters immediately, and is tracing the distribution of the affected product. The trade should also stop using or selling the product concerned immediately should they possess it. The spokesman pointed out that as 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 oysters 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/Tuesday, January 31, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230131_10133.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (January 19) that a sample of prepackaged preserved fruit was found to contain sulphur dioxide, a preservative which is allowed to be used in certain foods, but the functional class and the name of the additive were not declared on the food label. 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:  Dried GuavaBrand:  YIU FUNG STORENet weight:  150 gramsDistributor:  (Not available in English)Best-before date:  March 30, 2023 "The CFS collected the above-mentioned sample from a retail outlet in Mong Kok for testing when following up on a related incident. The test result showed that the sample contained sulphur dioxide. Although the sulphur dioxide level is below the maximum permitted level under the Preservatives in Food Regulation (Cap. 132BD), the functional class and name of the additive were not declared on the food label," a CFS spokesman said. "The CFS has informed the vendor concerned of the irregularity and instructed them to stop sale and remove from shelves the affected batch of the product. Should there be sufficient evidence, prosecution will be instituted. According to the CFS's instructions, the distributor concerned has initiated a recall on the affected batch of the product. Members of the public may call its hotline at 2556 5222 during office hours for enquiries about the recall of the product concerned," the spokesman added. Sulphur dioxide is a commonly used preservative in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products. 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 that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap. 132BD). Furthermore, the Food and Drugs (Composition and Labelling) Regulations (Cap. 132W) require that prepackaged food shall be legibly marked or labelled with a list of ingredients. The regulations also state that for all prepackaged food for sale in Hong Kong containing sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment 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, January 19, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230119_10110.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 19) noted that a kind of prepackaged curry imported from the United Kingdom might contain allergens, namely crustaceans and molluscs, but they were not declared on the product's food label. Consumers who are allergic to crustaceans and molluscs are advised not to consume the affected product. The trade should also stop using or selling the product concerned immediately should they possess it. Product details are as follows: Product name: Count on Us Thai style green chicken curryBrand: M&SPlace of origin: United Kingdom Sole importer: ALF Retail Hong Kong LimitedNet weight: 350 grams per packUse-by date: January 22, 2023 "The CFS, through its Food Incident Surveillance System, noted a notice issued by the Food Standards Agency of the UK that the above-mentioned product is under recall because it might contain crustaceans and molluscs but they were undeclared on the food label," a spokesman for the CFS said. Upon learning of the incident, the CFS immediately followed up with major local importers and retailers. Preliminary investigation found that the above-mentioned importer had imported the affected product which was on sale in its chain stores. The importer has already stopped sale and removed from shelves the affected product and initiated a recall. Members of the public may call its hotline at 3656 2253 during office hours for enquiries about the recall. "Crustaceans and molluscs are known food allergens. Those who are allergic to them may develop symptoms such as vomiting, diarrhoea, breathing difficulty, itchy skin and rash upon consumption. In severe cases, anaphylactic shock may even develop. As for other members of the public, generally speaking, they would not be subject to such reactions when the food in question is consumed," the spokesman added. The spokesman urged consumers who are allergic to crustaceans and molluscs not to consume the product concerned. Those who feel unwell after consuming it should seek medical treatment. The CFS will alert the trade, continue to follow up on the incident and take appropriate action as and when necessary. An investigation is ongoing. Ends/Thursday, January 19, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230119_10113.html)

CFS announces risk assessment study results on microbiological quality of ready-to-eat food sold by vending machineThe Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 17) announced the results of a recently completed risk assessment study on the microbiological quality of ready-to-eat food sold by vending machine. The overall result was satisfactory.   A spokesman for the CFS said, "In recent years, there have been new food types sold by means of a vending machine that may involve temperature control or simple processing on site. Without proper temperature control and cleaning of processing or dispensing systems in vending machines, microbiological growth and build-up of microorganisms may occur, thereby posing potential microbiological risk in the ready-to-eat foods sold. The CFS therefore conducted a study and collected 120 samples of ready-to-eat foods sold by means of a vending machine for different laboratory analysis to assess the microbiological quality of the relevant foods. The samples included food items requiring hot holding, food items under cold keeping, fresh-squeezed orange juice, beverages, drinking water with no drinking utensil provided, and frozen desserts manufactured by the vending machine."   For microbiological safety, the study results showed that all 102 samples, where testing for foodborne pathogens was applicable, were satisfactory according to the Microbiological Guidelines for Food. The tests included Bacillus cereus count, Clostridium perfringens count, Listeria monocytogenes count, presence or absence of Salmonella spp. in 25g sample, and Staphylococcus aureus and other coagulase-positive staphylococci count. For hygienic quality, results of all 120 samples were satisfactory in terms of the hygienic indicator organism tested. None of the samples were detected with Escherichia coli.   Furthermore, among the 74 samples collected where aerobic colony count (ACC) assessment applied, all were satisfactory in terms of the results of ACC except eight samples of beverages with ACC at borderline levels according to the Microbiological Guidelines for Food. The spokesman explained that ACC is an indicator of quality rather than safety and will not cause food safety concerns. Nevertheless, for the sake of prudence, the CFS has provided advice on food hygiene and relevant improvement measures to the relevant food trade. Follow-up samples from the vending machines of the relevant food trade were collected for testing again of the levels of ACC, and the results of all samples were satisfactory.    The CFS has issued "Guidelines on Food Safety and Hygiene for Vending Industry (www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Guidlines_of_Vending_Machine_e.pdf) with details of the relevant advice on ready-to-eat foods sold by means of a vending machine for reference of the food trade. The spokesman reminded food businesses to take heed of the relevant advice, including handling the ingredients in a hygienic manner during the replenishment of stock to prevent any microbial contamination during the handling process; and reviewing the cleaning procedures of the vending machines to ensure the effectiveness of cleaning and prevent the growth of microorganisms. The trade should also carry out checking, maintenance and replacement of parts of the vending machines regularly.   The spokesman also advised members of the public to check whether the vending machines have the licence/endorsement for the sale of the ready-to-eat foods before purchase. Also, the ready-to-eat foods bought from vending machines should be consumed as soon as possible.   For details of the study results, please visit the CFS's website at www.cfs.gov.hk.   Ends/Tuesday, January 17, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230117_10098.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 12) 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 110 samples collected were satisfactory except for two samples that were announced earlier.          A spokesman for the CFS said, "The CFS announced the first-phase test results on LNY food last month. As the LNY is around the corner, the CFS has completed the second phase of the surveillance project. Steamed puddings (e.g. turnip puddings and festive cakes), fried dumplings (e.g. sesame balls and crispy triangles), candies, glutinous rice balls, melon seeds and dried aquatic products, were collected from different retailers (including online retailers) for chemical and nutrition content analysis." Chemical tests targeted preservatives, colouring matters, antioxidants, veterinary drug residue, etc. For nutrition content analysis, contents of energy, carbohydrates, protein, total fat, saturated fatty acids, trans fatty acids, sodium and sugars of the samples were tested to see if the test results comply with their declared values on the nutrition labels. The two unsatisfactory food samples comprised a prepackaged melon seed sample detected with mineral oil at a level exceeding the legal limit and a prepackaged preserved fruit sample detected with sulphur dioxide at a level exceeding the legal limit and in breach of the food labelling regulation. The CFS has taken follow-up action 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 mounting a recall, and tracing the sources of the food items 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 food thoroughly before consumption, consume as soon as possible and avoid prolonged exposure of 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 are 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/Thursday, January 12, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (January 12) announced the test results of the seasonal food surveillance project on Lunar New Year food (second phase). The test results of around 110 samples collected were satisfactory except for a prepackaged melon seed sample detected with mineral oil at a level exceeding the legal limit and a prepackaged preserved fruit sample detected with sulphur dioxide at a level exceeding the legal limit and in breach of the food labelling regulation, which were announced earlier. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230112_10085.html)

​The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 12) 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 110 samples collected were satisfactory except for two samples that were announced earlier.          A spokesman for the CFS said, "The CFS announced the first-phase test results on LNY food last month. As the LNY is around the corner, the CFS has completed the second phase of the surveillance project. Steamed puddings (e.g. turnip puddings and festive cakes), fried dumplings (e.g. sesame balls and crispy triangles), candies, glutinous rice balls, melon seeds and dried aquatic products, were collected from different retailers (including online retailers) for chemical and nutrition content analysis." Chemical tests targeted preservatives, colouring matters, antioxidants, veterinary drug residue, etc. For nutrition content analysis, contents of energy, carbohydrates, protein, total fat, saturated fatty acids, trans fatty acids, sodium and sugars of the samples were tested to see if the test results comply with their declared values on the nutrition labels. The two unsatisfactory food samples comprised a prepackaged melon seed sample detected with mineral oil at a level exceeding the legal limit and a prepackaged preserved fruit sample detected with sulphur dioxide at a level exceeding the legal limit and in breach of the food labelling regulation. The CFS has taken follow-up action 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 mounting a recall, and tracing the sources of the food items 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 food thoroughly before consumption, consume as soon as possible and avoid prolonged exposure of 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 are 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/Thursday, January 12, 2023 The Centre for Food Safety of the Food and Environmental Hygiene Department today (January 12) announced the test results of the seasonal food surveillance project on Lunar New Year food (second phase). The test results of around 110 samples collected were satisfactory except for a prepackaged melon seed sample detected with mineral oil at a level exceeding the legal limit and a prepackaged preserved fruit sample detected with sulphur dioxide at a level exceeding the legal limit and in breach of the food labelling regulation, which were announced earlier. Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230112_10085.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (January 9) 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 case. A spokesman for the CFS said, "The CFS took the fresh beef sample from a fresh provision shop (FPS) at Shui Wo Street in Kwun Tong for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 766 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 fresh provision shops. 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 case and take appropriate action. An investigation is ongoing. Ends/Monday, January 9, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230109_10076.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (January 4) instructed the trade to suspend the import of raw oysters harvested in Carlingford Lough (LH-CL-BN) in Ireland. The trade should also stop using or selling the product concerned immediately should they possess it. A spokesman for the CFS said, "The CFS was notified by the Centre for Health Protection of the Department of Health of two food poisoning clusters which involved consumption of raw oysters at one restaurant in Mong Kok and one restaurant in Central. The CFS conducted investigations at the restaurants concerned and found that both restaurants had sold raw oysters which had been harvested in Carlingford Lough (LH-CL-BN) in Ireland. For the sake of prudence, the CFS has immediately instructed the trade to suspend the import into and sale within Hong Kong of all raw oysters harvested in Carlingford Lough (LH-CL-BN) in Ireland. " The CFS has also instructed the supplier and restaurants concerned to stop supplying and selling the affected raw oysters immediately, and is tracing the distribution of the affected product. The trade should also stop using or selling the product concerned immediately should they possess it. The spokesman pointed out that as 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 oysters 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 Irish 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, January 4, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230104_10069.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (January 3) that in view of notifications from the World Organisation for Animal Health (WOAH) and the General Veterinary Inspectorate of Poland respectively about outbreaks of highly pathogenic H5N1 avian influenza in areas in the United States (US), France and Poland, and a notification from the Ministry of Agriculture, Forestry and Fisheries of Japan about outbreaks of highly pathogenic avian influenza in areas in Japan, the CFS has instructed the trade to suspend the import of poultry meat and products (including poultry eggs) from the relevant areas with immediate effect to protect public health in Hong Kong. ​The relevant areas are as follows:    USState of California(1) Glenn County France(2) Gers Department PolandŚląskie Region(3) Zawierciański District Wielkopolskie Region(4) Turecki District(5) Pleszewski District (6) Kaliski District Łódzkie Region(7) Łódzki Wschodni District Japan(8) Gunma Prefecture (9) Chiba Prefecture      A CFS spokesman said that according to the Census and Statistics Department, Hong Kong imported about 10,650 tonnes of chilled and frozen poultry meat and about 227.48 million poultry eggs from the US, about 670 tonnes of chilled and frozen poultry meat and about 150,000 poultry eggs from France, about 2,000 tonnes of frozen poultry meat and about 15.4 million poultry eggs from Poland, and about 1,260 tonnes of chilled and frozen poultry meat and about 292.13 million poultry eggs from Japan in the first nine months of last year. "The CFS has contacted the American, French, Polish and Japanese authorities over the issues and will closely monitor information issued by the WOAH and the relevant authorities on the avian influenza outbreaks. Appropriate action will be taken in response to the development of the situation," the spokesman said. Ends/Tuesday, January 3, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230103_10063.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (January 3) 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 case. A spokesman for the CFS said, "The CFS took the fresh beef sample from a fresh provision shop (FPS) at Long Ping Market in Yuen Long for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 806.8 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 fresh provision shops. 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 case and take appropriate action. An investigation is ongoing. Ends/Tuesday, January 3, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230103_10065.html)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (January 3) 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 case. A spokesman for the CFS said, "The CFS took the fresh beef sample from a fresh provision shop (FPS) at Long Ping Market in Yuen Long for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 806.8 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 fresh provision shops. 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 case and take appropriate action. An investigation is ongoing. Ends/Tuesday, January 3, 2023 Source of Information (Centre for Food Safety: https://www.cfs.gov.hk/english/press/20230103_10065.html)