CFS releases results of targeted surveillance on Bacillus cereus in ready-to-eat food

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department recently completed a targeted food surveillance project on Bacillus cereus in ready-to-eat food. Other than four unsatisfactory preserved bean curd samples announced earlier, test results of the remaining samples were all satisfactory.

"The Centre collected about 500 samples from over 400 retail outlets and food factories, for testing of Bacillus cereus. The samples included dim sum, rice, noodles, pastries and soya products," a spokesman for the CFS said today (February 6).

"The CFS has taken follow-up action on the unsatisfactory samples including informing the trade concerned of the test results, instructing the trade concerned to stop sale of the incriminated food items, tracing the sources of the food items in question and taking follow-up samples for analysis," he added.

Bacillus cereus is commonly found in the environment. It can form spores which are able to resist heat and survive the cooking temperature. Bacillus cereus can produce different toxins causing two types of food poisoning. Emetic (causing vomiting) intoxication is caused by a heat-stable toxins in food. Improper conditions in food processing and/or storage, such as leaving the food at room temperature for too long, may give rise to growth of Bacillus cereus as well as production of the aforesaid toxin. Another type of poisoning is diarrhoeal, which is caused by ingestion of a large amount of Bacillus cereus that can produce toxins in the intestine.

According to the "Microbiological Guidelines for Food", it is potentially injurious to health or unfit for human consumption if a gram of ready-to-eat food contains more than 100 000 of Bacillus cereus.

The spokesman pointed out that food safety is a shared responsibility. All those involved in the food production chain - from farms and manufacturers to food handlers and consumers - should put in place safety measures. To prevent food poisoning caused by Bacillus cereus, the spokesman reminded the trade not to entertain orders beyond handling capacity, and advised food handlers and consumers to apply the following "Five Keys to Food Safety" when handling and preparing food:

Choose Wisely
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* Obtain food and food ingredients from approved and reliable sources; and
* Use fresh and wholesome food ingredients and check the quality of the ingredients upon receipt.

Keep Clean
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* Wash hands with soap and water before handling food, after handling raw meat or poultry and after engaging in any activities that may contaminate hands (e.g. going to the toilet; handling rubbish, soiled equipment, utensils or money; and carrying out cleaning duties).

Separate Raw and Cooked Food
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* Use two separate refrigerators for storing raw food and cooked or ready-to-eat food as far as practicable;
* If raw food and cooked or ready-to-eat food have to be stored in the same refrigerator, store food in containers with lids to avoid contact between raw food and ready-to-eat or cooked food. Raw food should be stored below ready-to-eat or cooked food in the refrigerator to prevent juices of raw food from dripping onto ready-to-eat or cooked food; and
* Use separate utensils to handle raw food and cooked or ready-to-eat food.

Cook Thoroughly
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* If possible, use a food thermometer to check whether the core temperature of food reaches at least 75 degrees Celsius.

Safe Temperature
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* Keep cold food at or below four degrees Celsius and hot food above 60 degrees Celsius; and
* Never leave cooked food at room temperature for more than two hours.

Ends/Friday, February 6, 2015