Food Safety Focus (234th Issue, Jan 2026) – Article 4

Siu Mei and Food Safety

Siu mei, the popular Cantonese roast meat dishes, has occasionally been associated with food poisoning outbreaks involving Salmonella and Staphylococcus aureus. Salmonella found in animal intestines may contaminate raw meat and spread through cross-contamination between raw and cooked food. Staphylococcus aureus present on human skin and hair can contaminate food through food handlers' hands, particularly when hygiene is not properly maintained during post-cooking processes. Extended display of siu mei at room temperature and extensive post-cooking manual handling can further increase the risk of microbiological growth.

To reduce cross-contamination risks, use designated working areas for raw and cooked food. Transport vehicles should be clean and not used at the same time for transportation of raw food or chemicals. Plan production carefully to prevent over-production and minimise storage time at room temperature. Adhering to the CFS guidelines, including the “2-hour / 4-hour” rule for room temperature display, helps to ensure that siu mei is served fresh and safe.