The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced on May 16 that all 47 rice dumpling samples tested in the first phase of a seasonal surveillance programme were found to be satisfactory.

The samples were collected from various retail outlets, including online vendors and food premises such as restaurants and food factories, in preparation for the upcoming Tuen Ng Festival.

The surveillance involved both chemical and microbiological analyses.

Chemical testing included assessments for colouring agents, preservatives, metallic contamination, and pesticide residues.

Microbiological tests screened for coagulase-positive staphylococci and Bacillus cereus, both of which can cause foodborne illnesses if present at unsafe levels.

The CFS provided a series of recommendations for consumers regarding the safe purchasing, preparation, storage, and consumption of rice dumplings.

Consumers are advised to buy from reputable sources, check for proper packaging and expiry dates, and avoid wrapping leaves with unnatural colouring or chemical odours.

Proper hygiene practices and food storage temperatures are also emphasised to prevent contamination.

Additionally, consumers are urged to reheat rice dumplings thoroughly to a core temperature of at least 75 degrees Celsius and to avoid reheating more than once.

The CFS also advises consuming rice dumplings in moderation due to their generally high energy, fat, and salt content.

The food trade is reminded to follow Good Manufacturing Practices, source ingredients from reputable suppliers, and maintain accurate records for traceability.

The adoption of Hazard Analysis Critical Control Point (HACCP) systems is also recommended to manage food safety risks.

The second phase of the rice dumpling surveillance programme will continue, with results to be released later.