CFS follows up on frozen noodle imported from Taiwan suspected to be processed with non-food additive grade chlorine dioxide

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (August 31) received a notification from the Taiwanese authorities that three batches of frozen noodles suspected to be processed with non-food additive grade chlorine dioxide were imported from Taiwan into Hong Kong. The CFS urged members of the public not to consume the affected batches of the products. The trade should also stop using or selling the product concerned immediately.

Details of the products provided by the Taiwanese authorities are as follows:

1.
Product name: Frozen Noodle
Manufacturer: E Tong Foods Co. Ltd
Batch Number: 22.06.2016
Best Before Date: June 22, 2016
Weight: 200 grams per pack

2.
Product name: Frozen Noodle
Manufacturer: E Tong Foods Co. Ltd
Batch Number: 09.12.2015
Best Before Date: December 9, 2015
Weight: 600 grams per pack

3.
Product name: Frozen Corn Noodle
Manufacturer: E Tong Foods Co. Ltd
Batch Number: 09.12.2015
Best Before Date: December 9, 2015
Weight: 600 grams per pack

A CFS spokesman said, "The CFS today received a notification from the Taiwanese authorities that a local company there, Sin Fu Chemicals Co. Ltd, has sold non-food additive grade chlorine dioxide to E Tong Foods Co. Ltd for making noodles. The above mentioned three batches of products were imported into Hong Kong through Premier Taste Limited."

The CFS liaised with the importer concerned and instructed it to stop selling the products in question. The CFS will also mark and seal all its remaining stocks and trace the distribution of the products concerned. The trade will be alerted to the incident.

The spokesman urged members of the public not to consume the affected batches of the products. The trade should also stop using or selling the products concerned immediately.

The CFS will continue to follow up on the case and liaise with the Taiwanese authorities, and take appropriate actions to safeguard food safety and public health.

Ends/Monday, August 31, 2015