************************************************
The Centre for Food Safety (CFS) today (June 8) released the results of a popular food surveillance survey aimed at assessing the safety of vegetarian food. All 300 food samples passed the tests.
"The CFS collected samples of vegetarian food of different flavours and types from over 150 retailers for microbiological and chemical tests," a spokesman for the CFS said.
Among the vegetarian food samples tested were:
* Vegetarian "lo mei", including different flavours;
* Snacks and buns, such as vegetarian dumpling, fried taro dumpling, puff pastry with shredded radish, lotus paste bun, and turnip cake;
* Main dishes, like vegetarian fish with shredded ingredients in sweet and sour sauce, deep fried vegetarian prawn, black mushroom and tofu, and fried French beans with preserved vegetables;
* Congee, noodle and rice dishes, including congee with sweet corn, fried noodles with mixed vegetables, and baked taro and rice; and
* Desserts and others, such as water chestnut cake, red bean cake and crispy red bean paste pancake.
Microbiological tests covered common pathogens such as Bacillus cereus, Clostridium perfringens, Salmonella and Staphylococcus aureus. Chemical tests covered hazards commonly present such as colouring matters, metallic contamination, preservatives and pesticides.
Although all samples passed the tests, the spokesman reminded the trade to comply with hygienic practices. Food handlers should maintain good personal hygiene, wash raw materials and cook food thoroughly, separate raw food from ready-to-eat food to prevent cross contamination, and keep food at safe temperatures (4 degrees Celsius or below; above 60 degrees Celsius). The food trade should comply with the legal requirements and follow Good Manufacturing Practice, using permitted food additives only in an appropriate manner.
He also advised consumers to patronise licensed and reliable food premises; not to purchase food which has been improperly stored, such as those not covered well or kept under ambient temperature for a prolonged period; and not to eat food that is undercooked, inadequately reheated or with abnormal colour and taste.
Ends/Wednesday, June 8, 2011
Issued at HKT 14:34
NNNN
