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The Centre for Food Safety (CFS) announced today (May 23) that results of chemical and microbiological tests on 64 samples of rice dumplings collected recently were all satisfactory.
Samples of rice dumplings were collected for chemical analysis, including tests on colouring matters (such as Sudan dyes and tartrazine), preservatives (such as boric acid, salicylic acid and benzoic acid), heavy metals (such as arsenic, cadmium and mercury) and pesticide residues (such as methamidophos and DDT). The microbiological tests cover pathogenic bacteria (such as Salmonella, Staphylococcus aureus and Bacillus cereus).
Despite the satisfactory results, the CFS reminded the trade to take note of the following points when preparing and storing rice dumplings:
* Purchase food ingredients from reliable suppliers;
* Comply with the legal requirements when using food additives;
* Cook rice dumplings thoroughly;
* Rice dumplings should be stored at either four degrees Celsius or below; or 60 degrees Celsius or above to protect them from deterioration.
Consumers are also advised to observe the following safety tips when purchasing and preparing rice dumplings:
Purchase
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* Buy rice dumplings from reliable retail outlets and do not patronise illegal hawkers;
* Choose rice dumplings that are securely wrapped in bamboo leaves;
Preparation
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* Reheat rice dumplings thoroughly for at least 15 minutes with the centre temperature at or above 75 degrees Celsius before consumption.
Consumption
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* Consume rice dumplings after purchase as soon as possible and avoid prolonged storage;
* During storage, keep the rice dumplings in the refrigerator at or below four degrees Celsius;
* Discard all leftover rice dumplings if they have been left at room temperature for more than two hours;
* Maintain a balanced diet. Take at least two servings of fruits and three servings of vegetables every day.
Ends/Friday, May 23, 2008
Issued at HKT 15:03
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