Kwun Tong Food Factory's Pork and Pickled Mustard Green Buns Found with Bacteria 1.5 Times Over Limit
HK01 · 4 SOURCESabout 2 hours ago2 MIN
Summary
The Centre for Food Safety has ordered a food manufacturing factory in Kwun Tong to stop selling and dispose of its fresh pork and pickled mustard green buns after tests revealed the product contained Bacillus cereus at 250,000 per gram, 1.5 times the acceptable limit . Inspectors immediately visited the facility at Wing Fai House on Shui Wo Street to investigate the violation . The factory has complied with directives to cease sales, dispose of the affected batch, conduct thorough cleaning and disinfection, and provide hygiene education to staff .
Key Points
- A fresh pork and pickled mustard green bun sample from a food manufacturing factory in Wing Fai House, Shui Wo Street, Kwun Tong, was found containing 250,000 Bacillus cereus bacteria per gram
- According to the Food Microbiological Guidelines, any ready-to-eat food exceeding 100,000 Bacillus cereus per gram is deemed unsatisfactory
- The sample exceeded the unsatisfactory threshold by 1.5 times, triggering immediate action by the Centre for Food Safety
- Centre inspectors visited the premises to notify the operator of the violation and ordered cessation of sales, disposal of the batch, thorough cleaning, and hygiene education
- Bacillus cereus is commonly found in the environment and can proliferate if food preparation or storage lacks proper hygiene
- Under Section 54 of the Public Health and Municipal Services Ordinance (Cap. 132), all food sold in Hong Kong must be fit for human consumption, with a maximum penalty of HK$50,000 and six months' imprisonment upon conviction
Why It Matters
This incident highlights ongoing food safety enforcement in Hong Kong's local food manufacturing sector, where improper hygiene practices during production or storage can lead to bacterial contamination posing acute health risks to consumers, including vomiting and diarrhoea . The investigation remains ongoing, and the Centre for Food Safety has indicated it will take further appropriate action as warranted .
This incident highlights ongoing food safety enforcement in Hong Kong's local food manufacturing sector, where improper hygiene practices during production or storage can lead to bacterial contamination posing acute health risks to consumers, including vomiting and diarrhoea . The investigation remains ongoing, and the Centre for Food Safety has indicated it will take further appropriate action as warranted .