Government announces test results of suspected 'fake' rice
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The spokesman said, "Apart from following up on the two food remnant samples forwarded by the CFS, five samples (including raw rice and cooked rice) were collected by Customs officers from the two restaurants. All samples were confirmed to be rice, after being tested and analysed by the Government Laboratory. In addition, the CFS collected a total of five rice samples (including raw and cooked rice) from the two restaurants concerned for testing of food safety parameters (such as plasticiser, aflatoxin and metallic contaminants). All the samples have passed the tests.
"The CFS has all along adopted a risk-based approach in its routine food surveillance programme under which food samples are taken at import, wholesale and retail levels for testing to ensure that they are fit for human consumption and in compliance with the legal requirements in Hong Kong. In 2016, the CFS took over 650 rice samples for testing (testing parameters include pesticides, colouring matters and metallic contaminants). Except for one black rice sample from Thailand detected with excessive cadmium, the test results of other samples were satisfactory," the spokesman said.
The spokesman noted that physical properties of rice change after cooking. Different rice varieties are expected to absorb water and expand differently upon cooking, resulting in cooked rice of different hardness, whiteness and dullness. Also, long-grain rice is generally more fluffy and firm after cooking, while cooked medium and short-grain rice is more soft, moist and sticky in texture. Members of the public are advised to note the basic physical properties of rice and not to believe in hearsay about 'fake' rice too readily. The spokesman urged the public not to assume that all information being circulated on the internet is true.
Ends/Tuesday, January 17, 2017
Issued at HKT 20:30
Issued at HKT 20:30
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