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Food Safety Focus (43rd Issue, February 2010) – Food for Thought


Jellyfish dish is a common cold dish or appetiser in the Chinese cuisine because many people like its firm texture. To attain this desirable texture, traditional processing of jellyfish uses a mixture of salt and aluminium potassium sulphate (also known as alum), which may raise food safety concern. Furthermore, in some cases, preparation of jellyfish dish may not involve thorough cooking. Therefore, consumers are advised to note the following –

Significant Food Safety Concerns

Advice to the Public


Aluminium compounds have demonstrated reproductive and developmental toxicity in experimental animals. Dietary exposure to aluminium is not considered to pose a risk for developing Alzheimer's disease, a brain disease that affects memory, thinking skills, and the ability to carry out daily tasks usually among older people.



Maintain a balanced diet.
Limit consumption of jellyfish.


Bacterial Contamination

Jellyfish is usually not thoroughly cooked. Improper food handling, in addition, increases the risk of bacterial contamination.


Prepare jellyfish dish with potable water and follow good personal and food hygiene practices.
Keep the ready-to-eat dish in covered containers and away from raw food at temperature at 4 oC or below.


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Last Revision Date : 17-02-2010