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The Centre for Food Safety (CFS) announced today (May 19) that all the 80 samples of rice dumplings collected recently for chemical and microbiological tests were found to be satisfactory.
Chemical analyses conducted included tests for colouring matters (such as Sudan dyes and tartrazine), preservatives (boric acid, salicylic acid and benzoic acid), heavy metals (arsenic, cadmium and mercury) and pesticides (methamidophos and DDT). The microbiological tests covered pathogenic bacteria, including Salmonella, Staphylococcus aureus and Bacillus cereus.
Despite the satisfactory results, the CFS reminds the public to follow the Five Keys to Food Safety when purchasing and handling rice dumplings:
Choose
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* Buy rice dumplings from reliable retail outlets, not illegal hawkers;
* Pay attention to the hygienic conditions of the premises and the storage temperature of rice dumplings to ensure good quality.
Safe Temperature
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* Rice dumplings should be stored at four degrees Celsius or below, or follow the instructions on the package and store them properly.
Separate
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* Cooked rice dumplings should be kept in a covered container and put in the upper compartment of the refrigerator. Raw food should be kept in the lower compartment to prevent cross-contamination.
Cook
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* Reheat rice dumplings thoroughly until the core temperature reaches 75 degrees Celsius or above before consumption;
* Discard all leftover rice dumplings if they have been left at room temperature for more than two hours;
* Do not reheat leftover rice dumplings more than once.
Clean
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* Before eating, wash hands thoroughly with liquid soap and warm water for at least 20 seconds and dry them with a dry towel or paper towel.
The public is also advised to eat rice dumplings moderately and maintain a balanced diet with at least two servings of fruits and three servings of vegetables a day.
More food safety tips are available at the CFS website (www.cfs.gov.hk).
Ends/Tuesday, May 19, 2009
Issued at HKT 15:01
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