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The Centre for Food Safety (CFS) has been conducting a survey on Chinese regional cuisines in phases. The objective is to assess the safety of regional cuisines commonly served in Hong Kong and consumed by the public. The phase one survey covered Chiu Chow, Sichuan, Hunan and Yunnan food. The test results announced today (August 25) showed an overall satisfactory rate of 99.3% with two samples found unsatisfactory.
The CFS collected 300 food samples from more than 140 retailers for microbiological and chemical tests. Other than a sample of chicken with chili detected with Salmonella, which was announced earlier, all samples passed the microbiological tests. For chemical tests, a sample of Sichuan mala mandarin fish was found to contain a veterinary drug residue, metabolite of nitrofuran (AOZ), at a level of 0.0017ppm.
A spokesman for the CFS said: "The detected level of AOZ was low and adverse effects upon normal consumption were unlikely.
"The CFS has taken follow-up action, including asking the vendors to stop selling and to dispose of the affected food, tracing the source, issuing warning letters to the vendors concerned and taking follow-up samples. Prosecutions will be taken if there is sufficient evidence," he added.
The samples of Chinese regional cuisines included:
* appetizers, including marinated egg, Chiu Chow pickled mustard, and Sichuan mala jellyfish;
* soups, such as pig stomach pepper soup, tofu soup with cured meat, and Yunnan steam pot chicken with radix pseudoginseng;
* main dishes, like fried oyster cake, marinated goose, fried pig intestine stuffed with glutinous rice, Sichuan mala mandarin fish, chicken with chili, Sichuan mala duck blood, and porcino with Yunnan ham;
* congee, pasta and noodles, including Chiu Chow fried noodles with sugar and vinegar, Yunnan rice noodles, and Sichuan mala clear noodles;
* desserts, such as Chiu Chow fried glutinous dumplings, spring onion pancake, root starch jelly, and mung bean cake; and
* sauces, like marinade sauce, Chiu Chow chilli sauce, and Sichuan mala sauce.
Microbiological tests covered pathogens such as Bacillus cereus, Clostridium perfringens, Salmonella, Staphylococcus aureus and Vibrio parahaemolyticus. Chemical tests covered hazards commonly present such as colouring matters, metallic contamination, preservatives, pesticides and veterinary drug residues.
The spokesman reminded the trade to source food from reliable suppliers, and follow the "5 Keys to Food Safety" to minimise the risk of food poisoning. Since food tends to perish fast in the current hot season, the trade should avoid preparing food too early or in excessive quantities. The public should patronise licensed restaurants and reliable retailers, and maintain a balanced diet to reduce food risks.
"The CFS will continue this Chinese regional cuisines survey. The phase two survey will cover regional cuisines like Beijing and Shanghai food. The test results will be announced at the end of this year," he said.
Ends/Wednesday, August 25, 2010
Issued at HKT 16:37
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