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The Centre for Food Safety (CFS) collected more than 200 mooncake samples under a Seasonal Food Surveillance Programme and the test results were all satisfactory.
A spokesman for the CFS said today (August 29) that 250 samples of 20 brands, covering traditional, snowy, ice-cream and other types of mooncakes, had been collected from various retailers and food factories for testing.
Samples were taken for chemical and microbiological tests. The chemical tests included colouring matters such as Sudan dyes and tartrazine, preservatives such as sulphur dioxide and sorbic acid, antioxidants, pesticides, heavy metals, aflatoxins and mineral oil. The microbiological tests covered total bacterial count, coliform organisms and pathogens such as Salmonella, Staphylococcus aureus and Listeria monocytogenes.
Despite the satisfactory results of all the samples, the spokesman reminded the food trade to purchase food ingredients from reliable suppliers. "They should adhere to the Good Manufacturing Practice and comply with the 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.
He also advised the public to observe the Five Keys to Food Safety in the purchase, storage and consumption of mooncakes to prevent food-borne diseases.
The Five Keys to Food Safety are as follows:
* 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 within the recommended period;
* Store the mooncakes in a refrigerator immediately after purchase (snowy mooncakes should be kept at 4 degrees Celsius or below, and ice-cream mooncakes at minus 18 degrees Celsius 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; and
* Maintain good personal hygiene. Wash hands properly with liquid soap and running water before handling mooncakes.
The spokesman reminded people to eat mooncakes in moderation, as they are mostly high in sugar and fat, and to maintain a balanced diet.
Furthermore, the CFS has also conducted a targeted food surveillance exercise recently to assess the situation of formaldehyde in noodlefish.
Nine samples were collected from retail outlets for testing with all results satisfactory.
Nevertheless, the spokesman reminded the trade, "Under the law, formaldehyde is not permitted for use as a food preservative. Contravention of the law could lead to a maximum fine of $50,000 and six months' imprisonment."
He said, "Traders should not add formaldehyde to food. They should also carefully check the source of food products, and obtain them from reliable suppliers only. As to fish and their products, they should maintain them in a proper cold chain to ensure that they are kept at the safe temperature throughout processes including storage, transportation and display for sale."
The CFS also advised the public to take note of the following when buying or cooking aquatic products (e.g. noodlefish):
* Patronise reliable food premises and food retailers;
* Choose only fish that are fresh and avoid those with an unusual smell and noodlefish that are stiff;
* Wash noodlefish thoroughly before cooking as formaldehyde is water-soluble; and
* Follow a balanced diet so as to avoid excessive intake of food chemicals from a small range of food items.
The test results and healthy food safety tips are now available at the CFS website (www.cfs.gov.hk).
Ends/Monday, August 29, 2011
Issued at HKT 14:32
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