Targeted food surveillance on ice-cream, frozen confections and powdered infant formula
The Centre for Food Safety (CFS) recently conducted two targeted food surveillance projects to assess the microbiological quality of ice-cream and Enterobacter sakazakii in powdered infant formula.
The 1,100 ice-cream and frozen confection samples, including soft ice-cream, sundaes, ice-cream in wrapper, ice-cream scoops and popsicles were collected from food factories, ice-cream vans, convenience stores, supermarkets and restaurants for testing of pathogens (Salmonella and Staphylococcus aureus) and hygiene indicators (coliform organisms and total bacterial count).
All samples passed the tests for pathogens. As for hygiene indicators, besides the unsatisfactory sample of one soft ice-cream found to contain coliform organisms at a level of 130 per gramme announced earlier, four more unsatisfactory samples were found. The satisfactory rates remain high, with 99.5% this year and 98.9% last year respectively.
Two ice-cream scoop samples were found to contain coliform organisms at a level of 150 and 900 per gramme respectively; a soft ice-cream sample was found to have a total bacteria count of 220,000 per gramme; and an ice-cream scoop sample was found to contain coliform organisms at a level of 2,000 per gramme and a total bacterial count of 190,000 per gramme.
Under the law, each gramme of frozen confection (including ice-cream) for sale should not contain more than 50,000 bacteria or more than 100 coliform organisms. The maximum penalty for offenders is a fine of $10,000 and three months' imprisonment.
"The high levels of total bacteria count and coliform organisms in the unsatisfactory samples could be a result of sub-optimal hygienic conditions during processing. However, since no pathogen was detected, normal consumption was unlikely to pose adverse health effects," a CFS spokesman said today (July 26).
"The CFS has taken follow-up actions, including issuing warning letters to the retailers concerned and collecting samples for testing."
He reminded the trade to ensure that their food products were fit for consumption and met legal requirements. They should observe good hygiene practices during the food preparation and handling process.
"The public should buy ice-creams and frozen confections from reliable shops; do not buy or consume any ice-cream and frozen confection which is beyond its expiry date or looks different; maintain a balanced diet and avoid eating too much ice-cream as it is generally high in calories," he added.
Meanwhile, the results of the 100 samples of powdered infant formula tested for Enterobacter sakazakii were satisfactory. The samples taken from the local market involved 18 different brands from different countries.
Enterobacter sakazakii can be found in the environment, but it generally causes disease only in people with weakened immune systems. Enterobacter sakazakii can cause invasive infections, such as bacteria in blood or brain infection. Pre-term infants, neonates (28 days old or below), infants less than two months of age, low-birth-weight infants (below 2.5kg) and infants with weakened immunity are at greater risk.
"The World Health Organisation recommends that infants should be exclusively breastfed for the first six months of life to achieve optimal growth, development and health," the spokesman said.
"For those who are not breastfed, risk of infection can be greatly reduced by correctly preparing and storing the powdered infant formula. Proper preparation and storage methods include reconstitution of powdered infant formula with water that is no less than 70 degrees Celsius. Feeds prepared in advance should be cooled immediately after preparation, stored in a refrigerator and used within 24 hours of preparation. Reconstituted feed should be warmed, no more than 15 minutes, immediately before feeding.
"For high-risk infants who cannot be breastfed, care-givers should use commercial sterile liquid formula," he added.
The spokesman also urged the trade to implement preventive measures (such as good manufacturing practice) as well as monitoring and environmental management programmes to reduce the risk of product contamination.
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