Test results of rice dumplings satisfactory
The Centre for Food Safety (CFS) announced today (June 4) that all the 80 samples of rice dumplings collected recently for chemical and microbiological tests were found to be satisfactory.
The chemical analyses conducted included tests for colouring matters (such as Sudan dyes and tartrazine), preservatives (boric acid, salicylic acid and benzoic acid), metallic contamination (arsenic, cadmium and mercury) and pesticides (methamidophos and DDT). The microbiological tests covered pathogenic bacteria, including Salmonella, Staphylococcus aureus and Bacillus cereus.
Despite the satisfactory results, the CFS reminds the public to follow the Five Keys to Food Safety when purchasing and handling rice dumplings:
Choose
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* Buy rice dumplings from reliable retail outlets;
* Pay attention to the hygiene conditions of the premises where rice dumplings are sold and the storage temperature to ensure good quality.
Safe Temperature
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* Rice dumplings should be stored at four degrees Celsius or below. Follow the instructions on the package and store them properly.
Separate
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* Cooked rice dumplings should be kept in a covered container and put in the upper compartment of the refrigerator. Raw food should be kept in the lower compartment to prevent cross-contamination.
Cook
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* Reheat rice dumplings thoroughly until the core temperature reaches 75 degrees Celsius or above before consumption;
* Discard all leftover rice dumplings if they have been left at room temperature for more than two hours;
* Do not reheat leftover rice dumplings more than once.
Clean
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* Before eating, wash hands thoroughly with liquid soap and running water and dry them with a dry towel or paper towel.
The public is also advised to eat rice dumplings moderately and maintain a balanced diet.
More food safety tips are available at the CFS website (www.cfs.gov.hk).
Ends/Friday, June 4, 2010
Issued at HKT 15:01
