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All 220 samples of sandwiches and salads collected recently by the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department to assess their safety were found to be satisfactory.
While announcing the results of a survey on popular food items, a CFS spokesman said today (November 22) that sandwiches and salads, which are usually served cold, are very popular in Hong Kong. They are usually made by mixing ready-to-eat vegetables, dressings and marinated ingredients such as poultry, meat, seafood, eggs and fruits.
"As the making of sandwiches and salads involves manual handling and use of uncooked food, their safety would be compromised by faults from the choice of ingredients to their production and storage," the spokesman said.
The CFS collected samples of a wide range of sandwiches and salads from various restaurants, supermarkets, food factories, convenience stores and bakery shops in September and October for microbiological and chemical tests, he said.
Microbiological tests included tests for common pathogens such as Bacillus cereus, Clostridium perfringens, Salmonella, Staphylococcus aureus and Vibrio parahaemolyticus. Chemical tests covered common hazards such as metallic contaminants, pesticide residues, aflatoxin, preservatives, antioxidants, colouring matters and mineral oil.
Although all samples passed the tests, the spokesman reminded the trade to comply with hygienic practices. Food handlers should maintain good personal, food and environmental hygiene. They should also handle ready-to-eat and non-ready-to-eat foods with separate sets of utensils, containers and chopping boards to prevent cross-contamination; store sandwiches, salads or dressings with packages opened at 4 degrees Celsius or below; and discard products after storing them at room temperature for more than four hours.
In addition, the trade should purchase raw materials from reputable suppliers, consume the stocks on a first in, first out basis, and estimate the demand for sandwiches and salads as well as their fillings carefully to avoid over-production.
In handling raw materials, they should thoroughly wash all vegetables and fruits; cook ingredients such as eggs, poultry, meat and seafood thoroughly; and use pasteurised eggs or egg products to prepare salad dressings.
Food traders should also maintain a good recording system in accordance with the Food Safety Ordinance to allow source tracing if necessary.
The spokesman also advised consumers to buy sandwiches or salads from reputable and reliable shops and pay attention to the use-by date and storage temperature. They should consume sandwiches or salads as soon as possible after purchase. If the food is not consumed immediately, they should keep it at 4 degrees Celsius or below and consume it within its shelf-life.
The elderly, children, pregnant women and persons with lowered immunity should be careful when choosing food, especially sandwiches and salads, he added.
Ends/Thursday, November 22, 2012
Issued at HKT 15:01
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