Food Safety Focus (224th Issue, March 2025) – Article 3
Microbiological Quality of Packaged Rice Balls
The Centre for Food Safety (CFS) conducted a study to assess the microbiological quality of packaged rice balls and assess how their quality changes when stored under ambient conditions. Sixty-three pairs of packaged rice ball samples were collected from various retail chains for analysis in 2024.
The study results showed that the overall microbiological quality of the samples was satisfactory, with no food safety concern identified. However, one rice ball sample containing braised salmon was found to have an excessive level of Escherichia coli, resulting in an unsatisfactory rating for hygienic quality. Besides, three samples left at ambient temperature exhibited bacterial counts over 10 times higher than their counterparts refrigerated immediately after purchase. Although the finding suggested a quality issue rather than a safety concern, the study highlights potential areas for improvement in the food manufacturing and handling processes.
The trade should follow Good Hygiene Practices; rice balls intended for prolonged display should be refrigerated. The public should consume rice balls as soon as possible, or refrigerate them at 4°C or below if they are not to be consumed immediately. For packaged rice balls, follow storage instructions and consume them before their use-by dates.
