Feature Article
Cross-boundary Groceries - Be Legal and Safe
Cross-boundary groceries have grown in popularity since the full resumption of regular travel between Hong Kong and the Mainland. Some people may purchase fresh and ready-to-eat (RTE) food from the Mainland and bring them back through various immigration control points. Consumers should exercise caution in securing food safety and follow relevant legislation. This article will highlight relevant local regulatory requirements of imported food, discuss the food safety concerns of cross-boundary groceries and explain some general food safety principles from purchase to storage.
Be Aware of the Regulatory Requirements when Importing Food
Food items like game, meat, poultry and eggs are common choices among consumers, yet they are regarded as regulated food in Hong Kong. According to the Imported Game, Meat, Poultry and Eggs Regulations (Cap. 132AK), each consignment of regulated food, whether for personal use or not, has to be accompanied by a health certificate issued by the issuing entity of the place of origin or written permission from the Food and Environmental Hygiene Department (FEHD) (Figure 1). Offenders are liable on conviction to a maximum fine of $50,000 and imprisonment for six months under Cap. 132AK.
Figure 1: Valid health certificates are required when importing regulated food
As stipulated in the Frozen Confections Regulation (Cap. 132AC) and the Milk Regulation (Cap. 132AQ), approval from the FEHD is required when importing frozen confections, milk or milk beverages into Hong Kong from a source of manufacture for sale. Besides, marine product importers should obtain health certificates issued by the issuing entities of the countries of origin to accompany their imports certifying that the marine products concerned are fit for human consumption.
Of note, merely changing food packaging designs and materials like packing raw meat in foil or using vacuum packing for meat makes no difference in the enforcement of the regulations. Consumers are reminded to abide by the relevant Hong Kong laws when bringing food across the boundary. The Centre for Food Safety (CFS) has stepped up interception and enforcement actions, and deployed quarantine detector dogs to assist in law enforcement at various land boundary control points.
What are the Food Safety Concerns of Cross-boundary Groceries?
Some customers would prefer to buy a variety of products, including RTE food like siu-mei and raw food like fresh produce, at one go. Cross-contamination of RTE food with raw food may result from mixing the two types of food, causing cross-contamination of pathogens onto the RTE food.
In addition, the formats of food labels and nutrition labels of prepackaged food may be different from locally sold products. Some products may show manufacture dates rather than “use by” or “best before” dates required under the local labelling regulation. Besides, the nutrients shown on the nutrition labels may be different from the local requirements. Such deviations may result in misinterpretations.
Owing to the long distance between markets and home, it may take time to deliver the food back home after purchase. The food purchased may be kept in shopping bags for hours before preparation or cold storage. Keeping food especially the RTE ones at an improper holding temperature not only results in possible deterioration, but also causes bacterial proliferation in the food purchased.
Tips on Securing Food Safety
It is best to prepare different shopping bags for raw and RTE foods. Raw food should be separated in shopping bags to prevent the juices from contaminating other food items. The materials of the shopping bags should be water impermeable and preferably sealable to minimise contamination of the food by the surroundings.
When purchasing prepackaged food, the details of food labels should be studied. The dates printed on the packages may have different meanings other than expiry dates. Do not buy food beyond its expiry date. It is also wise to refer to the ingredient list and nutrition label to find out the ingredients and allergens in the food for making informed choices.
Insulated bags and ice packs should be used for keeping hot and cold food respectively. For RTE food exposed to the Temperature Danger Zone between 4°C and 60°C after purchase, follow the 2-hour/4-hour rule. Upon arrival, store RTE, frozen and chilled foods in refrigerators promptly to maintain their quality.
Key Points to Note:
- The import of regulated food including game, meat, poultry and eggs should be accompanied by a valid health certificate and/or written permission from the FEHD.
- Cross-contamination of RTE food by raw food, misinterpretations of food labels and nutrition labels as well as prolonged food storage at an improper holding temperature are food safety concerns of cross-boundary groceries.
- Food safety risks can be minimised by keeping raw and RTE foods separately, reading labels correctly and storing RTE food in insulated containers.
Advice to the Consumers:
- Do not bring any game, meat, poultry and eggs without health certificates into Hong Kong.
- Store raw and RTE foods separately; follow the 2-hour/4-hour rule for those RTE food items kept within the Temperature Danger Zone.
- Read food labels and nutrition labels of prepackaged food carefully at the time of purchase.
Mascot ON in Lesson
Shellfish Toxins - Nemesis of Shellfish Lovers
The CFS received referrals from the Centre for Health Protection of two suspected cases of paralytic shellfish poisoning (PSP) and neurotoxic shellfish poisoning (NSP) in April and May 2024 respectively. Patients in both cases developed symptoms within one hour after consuming a variety of shellfish at home, including conches, scallops, common oriental clams, sea snails and areolate babylons. An overview of shellfish toxins including their sources, modes of transmission, impact on human health and control measures in food will be provided in this article.
What are Shellfish Toxins?
Shellfish toxins are a group of natural toxins produced by certain species of algae known as dinoflagellate. Episodes of human poisoning caused by shellfish toxins have been reported worldwide and the more important ones included paralytic shellfish toxins (PSTs), diarrhoetic shellfish toxins (DSTs), neurotoxic shellfish toxins (NSTs), amnesic shellfish toxins (ASTs) and azapiracid shellfish toxins (AZTs). Details of these shellfish toxins and the symptoms of different shellfish poisoning have been discussed previously.
How do Shellfish become Contaminated with Shellfish Toxins?
Shellfish toxins mostly originate from harmful algal blooms (HABs), commonly known as “red tides”, which are caused by certain species of phytoplankton. Since shellfish are filter feeders, they pump water through their systems, filtering out and eating algae and other food particles. When shellfish eat large amounts of these toxic algae during red tides, the toxins will accumulate in the shellfish and sicken people who eat them (Figure 2). Shellfish that have been involved in shellfish poisoning include mussels, clams, oysters, scallops, conches, sea snails and geoducks.
Risk-based Sampling and Test Selection
A risk-based approach is adopted for the selection of food samples and testing parameters, prioritising high-risk foods, previous unsatisfactory samples, reports of local or overseas food incidents, intelligence and public concerns. An internal review is conducted regularly to reflect new legislation and standards. The testing scope includes chemical, microbiological and radiological hazards, ranging from food additives and contaminants to pathogens and radiological parameters, as well as antimicrobial resistance bacteria.
The Food Surveillance Programme (FSP) is reviewed by the Expert Committee on Food Safety before implementation. Additionally, a working group focuses on the unique challenges arising from food purchased via online platforms, adapting surveillance methods to this modern shopping trend. The outcomes of these surveillance activities and the progress of the working group are reported regularly to the Panel on Food Safety and Environmental Hygiene of the Legislative Council, contributing to transparency and continuous improvements in food safety practices.
Figure 2: Shellfish filter feed on toxin-producing algae and accumulate the toxins in their bodies, which may eventually cause shellfish poisoning in humans
Control Measures on Shellfish Toxins
The possible presence of shellfish toxins in shellfish, as well as the health consequences to consumers, make shellfish toxins one of the most important hazards associated with shellfish. The amounts of toxins taken up by shellfish and the duration in which these toxins remain in the shellfish tissues are different for different species of shellfish and depend on their growth environment conditions. It has been reported that some shellfish species can remain toxic for an extended period of time, up to several months, after being exposed to toxins. Currently, there are no practical and reliable methods to detoxify shellfish that are contaminated with shellfish toxins.
In the international arena, the control of shellfish toxins is mainly achieved through the implementation of algal toxin monitoring programmes, which monitor the presence of toxin-producing algae in shellfish harvesting or culture zones in the sea. The testing of the levels of shellfish toxins in the meat of shellfish is also widely practised in different places. In case toxic algal blooms are noted or shellfish toxins are detected at hazardous levels, the affected sea areas will be closed and shellfish harvesting and production suspended until toxicological investigation has confirmed that the shellfish is free from hazardous amounts of shellfish toxins. Hong Kong has also adopted a similar monitoring programme for shellfish toxins producing algae.
With advancements in food technology and globalisation of the food trade, shellfish products can be shipped around the world. Therefore, in addition to adopting monitoring programmes in shellfish harvesting areas, many places have implemented an FSP to cover the testing of shellfish toxins on food products available locally.
Myth and Facts
Can I tell if shellfish contain shellfish toxins by how they look?
No. Shellfish containing dangerous levels of shellfish toxins do not look or taste differently from shellfish that are safe to eat. Therefore, toxic shellfish cannot be distinguished from non-toxic ones visually. Laboratory testing of shellfish is the only method of detecting shellfish toxins.
Can cooking shellfish destroy shellfish toxins and make them safe to eat?
Shellfish toxins are heat stable and cannot be destroyed by cooking, freezing or other food preparation procedures. However, as shellfish toxins tend to concentrate in the internal organs of shellfish, the risk of shellfish poisoning can be reduced by removing and discarding all internal organs of shellfish where possible before consumption.
Key Points to Note:
- Shellfish toxins are produced by algae known as dinoflagellate, and cannot be destroyed by cooking, freezing or other food preparation methods.
- Toxic shellfish cannot be distinguished from non-toxic ones visually.
- In general, shellfish toxins are concentrated in the internal organs of shellfish. The risk of shellfish poisoning can be reduced by removing and discarding all internal organs of shellfish before consumption.
Advice to Consumers:
- Purchase shellfish from reliable sources.
- To reduce the health risk of shellfish poisoning, remove and discard all internal organs of shellfish where possible before consumption.
- Anyone who feels ill after eating shellfish should immediately seek medical attention, and save any leftovers for investigation and laboratory testing.
Pork Jowl - Safe to Eat?
Pork jowl refers to “the part of meat connecting the head and trunk of a pig”. In March 2024, there were news reports about the use of poor quality pork jowl, which was said to contain “a number of lymph nodes, lipomas and thyroid glands”, in food manufacturing processes in Fuyang, Mainland China. It was reported that consuming processed meat products made from such pork jowl might result in adverse health effects. The CFS reported this incident in a Food Incident Post on 19 March 2024. The CFS's investigation did not identify any local sale or import of the affected products.
Pork is a popular meat and a common food ingredient in many local dishes. The Government has put in place control measures at different levels to ensure the food safety of pork supplied to the market in Hong Kong.
Control Measures for Live Pigs Supplied for Pork Production in Hong Kong
Most of Hong Kong's live pigs are imported from Mainland China while the rest come from local farms. To safeguard food safety, imported pigs must be sourced from registered farms and accompanied by valid animal health certificates. On the other hand, local pig farms are monitored by the Agriculture, Fisheries and Conservation Department. All pigs must be slaughtered in the two licensed slaughterhouses in Hong Kong, namely Sheung Shui Slaughterhouse and Tsuen Wan Slaughterhouse, where they must undergo stringent ante-mortem and post-mortem inspection.
Suspected diseased or injured pigs are screened out for isolation slaughter during ante-mortem inspection. Meat inspection is performed by qualified health inspectors. If the health inspector considers that the animal is suffering from any disease or condition rendering the carcass, offal or the affected parts unfit for human consumption, he/she will condemn the animal carcass, offal or the affected parts and order for their destruction.
In addition, urine samples are collected from every batch of pigs admitted into the slaughterhouses for testing of residues of agricultural chemicals and veterinary drugs in accordance with the Public Health (Animals and Birds) (Chemical Residues) Regulation (Cap. 139N). If any sample is found to contain prohibited chemical residues, the concerned batch of pigs in the slaughterhouses will be withheld from entering the food chain and destroyed.
The above measures ensure that only meat fit for human consumption is released from the slaughterhouses for sale in the market.
Figure 3: Ante-mortem and Post-mortem Inspection of Pigs in Hong Kong Slaughterhouses
Regulation of Imported Pork in Hong Kong
The basic requirement, as stipulated in Section 54 of the Public Health and Municipal Services Ordinance (Cap. 132), is that no food intended for sale should be unfit for human consumption. Imported pork in Hong Kong is regulated by the Imported Game, Meat, Poultry and Eggs Regulations (IGMPER), Cap. 132AK. Specifically, Regulation 4(1)(a) of Cap. 132AK requires meat, poultry or eggs to be imported with a health certificate issued by an issuing entity recognised by the Director of Food and Environmental Hygiene.
Food Safety Surveillance for Pork and its Products in Hong Kong
The CFS also collects food samples, including pork and its products, at the import, wholesale, and retail/catering levels for routine, targeted and seasonal surveillance projects and carries out follow-up actions as and when required.
Advice to the Public:
- Purchase pork from reliable sources such as licensed food premises and licensed fresh provision shops.
- Observe good personal, food and environmental hygiene when handling raw pork.
- When preparing pork dishes, ensure that they are thoroughly cooked. The core temperature of the pork should reach at least 75°C for at least 30 seconds. When using a food thermometer, it should be inserted into the centre of the thickest part of the meat.
Dining Out
Minimising the Food Safety Risk of Raw Salmon
Local media recently reported that a live parasite was found in a piece of wild-caught raw salmon during food preparation in Japan. The above salmon product was graded as not for raw consumption according to the report. Salmon products, both the wild-caught species and those raised in fish farms, are susceptible to contamination with a wide range of parasites. Consuming raw or undercooked foods containing live parasites could potentially lead to parasitic infestation.
The key to eliminating parasites is to cook food thoroughly and a heating step is an effective parasite control measure. If thorough heating is not possible, a freezing step can be taken instead. Freezing fish at -20°C or below for seven days or at -35°C or below for about 20 hours can kill parasites. The public should purchase salmon for raw consumption from food premises with a proper endorsement on a valid food business licence. The trade should source salmon with valid health certificates issued by the relevant authorities of the exporting countries. Susceptible populations like the elderly and pregnant women should avoid eating raw or undercooked salmon.
Ciguatoxin and Food Poisoning
In July 2024, the CFS was notified of a suspected case of ciguatoxin food poisoning. Two persons exhibited symptoms of ciguatera fish poisoning (CFPNote 1), which included numbness in the face, tongue and limbs, abdominal pain and diarrhea, six hours after consuming fish brought from Okinawa, Japan. They were treated at a hospital without hospitalisation.
CFP is an illness caused by eating certain seafood, primarily coral reef fish, which contains ciguatoxin. Ciguatoxin originates from certain dinoflagellates and mainly accumulates in the head, liver, intestines and roe of fish. The toxin is tasteless, odourless and cannot be destroyed by cooking or freezing.
To prevent CFP, the trade should avoid purchasing fish from unknown or suspicious sources and maintain strict record-keeping practice. Consumers should be cautious about self-caught fish, especially when they are caught in unfamiliar waters. They should also consume less coral reef fish, especially large ones, and avoid eating their head, skin, viscera and roe. The consumption of alcoholic beverages, peanuts, nuts or beans together with coral reef fish should be avoided as they may aggravate CFP.
Note 1 To learn more about CFP, please visit the following webpage or scan the relevant QR code: https://shorturl.at/E0D6v
Healthy Eating Basics and Smart Food Choices
Healthy Eating Basics
Read “Food Labels” to Reduce Food Waste
To coincide with the International Day of Awareness on Food Loss and Waste Reduction on 29 September, Mascot On and Big Waster are going to share some tips on how to ensure food safety while reducing food waste.
To prevent food from spoiling and becoming food waste, you should:
- check the food stock at home and make a shopping list before buying food to avoid buying duplicates or over-purchasing;
- check the shelf life of food on food labels, and follow the “first-in-first-out” principle, which means consuming food with an earlier “use by” date first;
- note that food beyond its “best before” date, even if not of the best quality, is still safe to eat if stored according to the manufacturers’ instructions;
- store chilled and frozen food at proper temperatures and check whether the temperature inside the refrigerator is appropriate;
- keep leftovers in clean and airtight containers, and refrigerate them within two hours after being prepared or cooked. Remember to reheat them thoroughly before consumption.
We hope all of you can eat with peace of mind and get food wise. To learn more about food labelling, check it out at https://shorturl.at/82pkt.
Smart Food Choices
Steamed Pork Patty with Dried Squid and Water Chestnuts
Steamed pork patty with dried squid and water chestnuts, one of our common home-style dishes, can actually be prepared in a healthy way by following the “3 less” recipe below:
Ingredients (to serve 4):
| Water chestnuts | 4 pieces |
| Dried squid | 80g |
| Minced pork | 640g |
| Spring onion (finely chopped) | some |
| Salt | 1/3 teaspoon |
| Cornstarch | some |
Steps:
- Peel and finely chop the water chestnuts. Soak the dried squid in water until softened, then finely chop it.
- Season the minced pork with salt and cornstarch, then mix well.
- Add the finely chopped water chestnuts and dried squid, then mix well. Press the minced pork to form a patty.
- Steam the pork patty over high heat for 7 minutes. Sprinkle some finely chopped spring onion on top.
Check out this “EatSmart Recipe” now:
News on CFS
1. Briefing for Students of Bachelor Programmes, Chinese University of Hong Kong (CUHK)
As before, the CFS held a briefing for students of the Bachelor of Science in Community Health Practice and Public Health programmes, Faculty of Medicine, CUHK on 14 October 2024 to give information on the role of the FEHD in food safety surveillance and control in Hong Kong so that the students can have a preliminary understanding of the work of the CFS, thereby facilitating their career planning for professional development.
2. The 87th Meeting of the Trade Consultation Forum
The 87th meeting of the Trade Consultation Forum was held on 13 December 2024. The CFS and the trade exchanged their views on topics including “How to Address Antimicrobial Resistance (AMR) in Food for Food Businesses”, “Food Safety Guidelines for Shared-use Kitchen”, “Safety Assessment Requirements of Cultured Meat”, and “Import of Meat and Poultry from Mainland to Hong Kong”. For details of the event, please visit: https://www.cfs.gov.hk/english/committee/Notes_and_Presentation_Materials_TCF87_20241213.html
3. CFS's Participation in the 58h Hong Kong Brands and Products Expo
The annual Hong Kong Brands and Products Expo is one of the major outdoor trade fairs in Hong Kong. The 58th Expo was held at Victoria Park in late December 2024. As before, the CFS participated in the Expo to disseminate food safety messages to the public. For two consecutive days on 30 and 31 December 2024, the CFS set up a booth and distributed publicity leaflets, pamphlets and souvenirs in the Expo to promote food safety. The booth was bustling with visitors.
Ask Mascot ON
“Eggsplaining” the Colours of Eggs
Rumour has it that one could tell the nutritional differences of eggs from the colours of their shells. Mascot MUI tells you that brown-shelled eggs and white-shelled eggs have no significant difference in their nutrient content, and the colours of egg shells are largely determined by the chicken breeds.
As to why egg yolks vary in colour, it is partly due to the different pigments in the chicken feed. If hens are given feed rich in carotenoids (a group of naturally present pigments in plants), such as those made from corn or carrot, they will lay eggs with yolks of a darker colour.
Mascot ON is happy to share with you some more tips on choosing eggs:
- Buy shelled eggs from reliable vendors;
- Choose shell eggs without cracks or leakage;
- For egg dishes containing raw or undercooked eggs (e.g. omelettes, pudding), remember to use pasteurised eggs.
Take a deep dive into the topic of egg selection: https://shorturl.at/WlhFe
Food Safety Quiz
1. What kinds of imported food should be accompanied by a valid health certificate and/or written permission from the FEHD?
- Game, meat, poultry and eggs
- Vegetables
- Fruit
- Snacks
2. Which of the following is correct?
- Shellfish toxins produced by dinoflagellate can be destroyed by cooking, freezing or other food preparation methods.
- Shellfish toxins are mainly concentrated in the internal organs of shellfish.
- Toxic shellfish can be distinguished from non-toxic ones visually.
- Shellfish toxins are harmless to human body.
3. Regarding the food safety risks of raw salmon, which of the following is correct?
- Salmon for raw consumption should be purchased from food premises with a proper endorsement on a valid food business licence.
- Consuming raw or undercooked salmon could lead to parasitic infestation.
- Susceptible populations, including the elderly and pregnant women, should avoid eating raw or undercooked salmon.
- All of the above.
Diary of Mascot ON
Surplus Food – Keeping it Safe while Reducing Waste
With increasing social awareness of supporting people in need of food while reducing food waste, more people are willing to donate food in good condition that would otherwise be disposed of. Locally, there are tens of organisations that accept food donations.
It is important to ensure the safety of donated food. Undamaged, unopened, unexpired and shelf-stable prepackaged food is generally accepted from the general public. Some food banks also accept food that is past the “best before”Note 1 date as it is still safe for consumption, although it may not be of the highest quality. Besides, some food banks accept bulk donations of fresh produce, as well as chilled and frozen food products from commercial entities.
Food banks should conduct stock inspections of donated food. Food that is damaged or has signs of improper storage and handling should be disposed of. Prepackaged food should be used according to the expiry date. Collected food should be stored properly before re-distribution.
Note 1: For more information on the expiry date of prepackaged food, please visit the following webpage or scan the relevant QR code: https://shorturl.at/cl7sP.
