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The Centre for Food Safety (CFS) today (November 25) announced the results of a popular food survey to assess the safety of food served in Hong Kong-style tea restaurants, which are a unique kind of restaurant full of local colour.
Among the 160 food samples taken from over 100 such restaurants, two samples were found to be unsatisfactory. One poached chicken sample was found to contain a pathogen, Staphylococcus aureus, and a sample of steamed grass carp was detected with malachite green, a veterinary drug residue. Both results have been announced in the Food Safety Report for September.
The CFS collected the food samples for microbiological and chemical tests. Microbiological analyses covered pathogens such as Bacillus cereus, Clostridium perfringens, Salmonella, Staphylococcus aureus and Vibro parahaemolyticus. Chemical tests included colouring matters, metallic contamination, preservatives, pesticides and veterinary drug residues.
The food samples included:
* appetisers, including chicken drumsticks and French fries, cervelat sausage, samosa and spring roll;
* soups, such as cream of mushroom soup, chowder and borscht;
* buns, pies and sandwiches, like egg tart, club sandwich, French toast and pork chop bun;
* siu-mei, including barbecued pork, marinated pork sausage, poached chicken and roasted pork;
* main dishes, such as fish fillet and sweet corn, Sichuan mapo tofu, salt and pepper cuttlefish, Chinese style beef tenderloin and steamed grass carp;
* noodles and rice dishes, like noodles with wonton, Singapore-style fried vermicelli, spaghetti with meat sauce, baked pork chop with rice and satay beef with instant noodle; and
* drinks and others, including milk tea, coffee, lemon tea, red bean icy drink and fruit punch.
On the food sample involving malachite green, a CFS spokesman said, "According to the law, no food sold for human consumption should contain malachite green. The trade should source aquatic products from reliable suppliers. If in doubt, they should check relevant documents and health certificates accompanying the consignment to ensure the supply is free from malachite green."
As to the sample found containing an excessive amount of Staphylococcus aureus, the spokesman reminded the trade to observe the "Five Keys to Food Safety" to minimise the risk of food poisoning. The five keys are: choose safe raw materials, keep hands and utensils clean, separate raw and cooked food, cook thoroughly and use a safe temperature.
"Members of the public are reminded to buy food from licensed and reliable food premises. They should maintain a balanced diet to minimise food risks. They should also adopt healthy eating habits by avoiding foods that are high in energy, sugar, salt, fat and/or cholesterol," he said.
Ends/Friday, November 25, 2011
Issued at HKT 14:31
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