CFS announces test results of Summer Food Surveillance Programme (with photos)
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The spokesman said, "The CFS collected about 2 270 samples from market stalls, restaurants, food factories, fresh provision shops, online vendors (including online retailers and online food delivery platforms) and others for tests."
The samples comprised 547 samples of dairy products and frozen confections, 90 samples of cut fruit and salads, 129 samples of desserts and drinks, 57 samples of sandwiches, 163 samples of cold cuts or cooked meat products, 763 samples of aquatic products (such as sushi and sashimi, fish, crustaceans, molluscs and other edible aquatic animals) and 518 samples of other ready-to-eat foods.
The spokesman said that about 2 100 food samples were collected for microbiological tests, and about 170 samples for chemical tests. The results showed that except for two ice cream samples detected with coliform bacteria counts exceeding the legal limits and a frozen yoghurt sample detected with coliform bacteria and total bacterial counts exceeding the legal limits, the remaining samples were all satisfactory. The overall satisfactory rate was 99.9 per cent.
The CFS has announced the test results of the unsatisfactory samples and conducted follow-up actions, including instructing the vendors concerned to stop selling the relevant food and remove from shelves the affected products, and tracing the sources of the food items in question. The CFS has also arranged trade talks to remind food handlers to follow good hygiene practices when producing and storing frozen confections, and formulate food safety plans with reference to Hazard Analysis and Critical Control Point system to ensure food safety. The CFS appeals to the trade that when manufacturing frozen confections, they should maintain good personal and environmental hygiene, cleaning and disinfecting utensils and equipment regularly and thoroughly in accordance with the manufacturer's instructions, and properly store raw materials at appropriate temperatures to reduce the risk of food contamination.
The spokesman reminded members of the public in particular that raw or undercooked foods are high-risk foods as there is not any, or inadequate, heat treatment to eliminate the microorganisms present that can pose risks to human health. Raw or undercooked foods are also associated with the risk of contracting antimicrobial resistance (AMR) microorganisms. Although these AMR microorganisms may not cause illnesses, they may transfer their antibiotic resistance genes to other bacteria inside the human body, therefore affecting the effectiveness of the future use of antibiotics when needed. Susceptible populations such as pregnant women, young children, the elderly and people with weakened immunity (e.g. people with chronic diseases or those on antibiotics treatment, antacid and long-term steroids or drugs given to prevent transplant rejection) are of higher risk of being infected or having complications if they consume raw or undercooked foods due to their health status. They should therefore avoid eating raw and undercooked foods.
Members of the public should pay attention to food safety, especially in summer, and observe the following Five Keys to Food Safety in order to reduce the risk of foodborne diseases:
• choose (choose safe raw materials);
• clean (keep hands and utensils clean);
• separate (separate raw and cooked food);
• cook (cook thoroughly); and
• safe temperature (keep food at a safe temperature).
Members of the public are also reminded to dine out in licensed and hygienic restaurants. Food premises selling sushi and sashimi or other high-risk foods require a special permit. The public should patronise only those with relevant licences or permits issued by the FEHD.
Ends/Tuesday, August 19, 2025
Issued at HKT 17:08
Issued at HKT 17:08
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