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The Centre for Food Safety (CFS) recently conducted two targeted food surveillance projects to assess the microbiological quality of ice-cream and frozen confections and the presence of Sudan dyes in eggs and egg products.
A total of 550 ice-cream and frozen confection samples, including soft ice-cream, sundaes, ice-cream in wrapper, ice-cream scoops and popsicles were collected from food factories, ice-cream vans, convenience stores, supermarkets and restaurants for testing of pathogens (Salmonella and Staphylococcus aureus) and hygiene indicators (coliform organisms and total bacterial count).
All the samples tested negative for pathogens. As for hygiene indicators, nine samples failed the tests. Two soft ice-cream and a sundae samples were found to contain coliform organisms ranging from 160 to 200 per gramme; three ice-cream scoop samples were found to have a total bacteria count ranging from 66,000 to 95,000 per gramme; and three ice-cream scoop samples were found to contain coliform organisms ranging from 420 to 750 per gramme and a total bacterial count ranging from 200,000 to 630,000 per gramme. All the detected levels were above the legal standards.
Under the law, each gramme of ice-cream and frozen confection for sale should not contain more than 50,000 bacteria or more than 100 coliform organisms. The maximum penalty for offenders is a fine of $10,000 and three months' imprisonment.
"The levels of total bacteria count and coliform organisms detected in the samples could be a result of sub-optimal hygienic conditions during processing," a CFS spokesman said today (June 12).
"The CFS has taken follow-up actions, including issuing warning letters to the retailers concerned and collecting samples for testing."
He reminded the trade to ensure that their food products were fit for consumption and met legal requirements. They should observe good hygiene practices during the food preparation and handling process.
Meanwhile, the CFS collected 200 samples of eggs (including fried eggs, tea leaf chicken eggs and "lo shui" eggs) and egg products (such as Western cakes, egg tarts, egg rolls, egg noodles, salad dressings and mayonnaises, snacks, steamed egg custard buns and rice dumplings with duck egg yolk filling) for testing. All the results were satisfactory.
"According to law, Sudan dyes are non-permitted colouring matters in food. The maximum penalty on conviction is a fine of $50,000 and imprisonment for six months," the spokesman said.
He called on the trade to source materials from reliable suppliers and to ensure that ingredients used do not contain any non-permitted Sudan dyes. They should also follow good manufacturing practice and comply with legal requirements.
"People should patronise reliable shops and avoid choosing eggs and egg products which are of an abnormally intensified colour. They should also maintain a balanced diet," he said.
Ends/Friday, June 12, 2009
Issued at HKT 16:01
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