CFS finds a kind of "lucky bun" to contain non-permitted colouring matter

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (May 23) discovered that a kind of "lucky bun" was found to contain a non-permitted colouring matter in food, Red 2G, and is following up on the case.

"With the approach of Cheung Chau Jiao Festival, the CFS took 17 samples of 'lucky bun' for testing from different retail outlets to safeguard food safety. Results showed that two ‘lucky bun' samples taken at 'Yee Ma Bakery' at San Hing Street in Cheung Chau contained Red 2G," a CFS spokesman said.

"During follow-up investigation, FEHD staff also collected colouring matter stored in the bakery in question for testing. Result showed the presence of Red 2G, which is in breach of the Food Business Regulation," he added.

There is no immediate health risk for consuming food containing Red 2G. Nevertheless, there is a risk of causing cancer for long term consumption. According to the Colouring Matter in Food Regulations, the use of Red 2G in food is not permitted. Upon conviction, offenders shall be liable to a fine of $50,000 and imprisonment for six months. Furthermore, according to the Food Business Regulation, no person engaged in any food business shall place or store on any food premises any colouring matter for use in food which is not a permitted colouring matter. Upon conviction, offenders shall be liable to a fine of $10,000 and imprisonment for three months.

The affected batch of "lucky bun" was only available for sale on the premises concerned and has no remaining stock. The CFS has informed the bakery operator of the test results and instructed him to stop using the illegal colouring matter to produce "lucky bun". The CFS will consider taking prosecution action.

The spokesman urged the trade to comply with the legal requirements, follow Good Manufacturing Practice and use permitted food additives only in an appropriate manner.

The CFS will continue to follow up on the incident and take appropriate action to ensure food safety and safeguard public health.

Ends/Saturday, May 23, 2015