Kong Wo Fermented Bean Curd Batch Recalled Over Bacteria
HK01 · 4 SOURCESabout 2 hours ago2 MIN
Summary
The Centre for Food Safety (CFS) under the Food and Environmental Hygiene Department has ordered a retailer to stop selling and recall a batch of Kong Wo Fermented Bean Curd Factory's rose fermented bean curd after detecting excessive Bacillus cereus in a sample. The affected product, weighing 340.5 grams per bottle, was sold at a retail outlet in Sham Shui Po between September 24 and October 9, 2026. Testing revealed the sample contained 140,000 Bacillus cereus organisms per gram, exceeding the 100,000 threshold stipulated in the Microbiological Guidelines for Ready-to-Eat Food. Of the 48 bottles in the batch, 26 were sold before the recall was issued, while the remaining stock has been surrendered to the centre for destruction.
Key Points
- Kong Wo Fermented Bean Curd Factory's rose fermented bean curd (340.5g) batch recalled due to excessive Bacillus cereus
- Sample contained 140,000 bacteria per gram, 0.4 times above the acceptable limit of 100,000 per gram
- Affected batch sold from September 24 to October 9, 2026 at a Sham Shui Po retailer
- Total 48 bottles in batch; 26 sold, 22 surrendered to centre and destroyed
- Hotline 4621 7383 available for consumers to inquire about the recall
- Bacillus cereus commonly found in environment; improper food preparation or storage can allow growth
- Consuming food with excessive Bacillus cereus or heat-resistant toxins may cause vomiting and diarrhoea
Why It Matters
This incident highlights ongoing food safety concerns in Hong Kong's supply chain, particularly for imported prepared foods. The centre's investigation remains ongoing, and similar contamination cases could prompt tighter monitoring of fermented tofu products from mainland China, affecting both retailers and consumers who regularly purchase such items .
This incident highlights ongoing food safety concerns in Hong Kong's supply chain, particularly for imported prepared foods. The centre's investigation remains ongoing, and similar contamination cases could prompt tighter monitoring of fermented tofu products from mainland China, affecting both retailers and consumers who regularly purchase such items .