15th January 2025 – (Hong Kong) The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today, that a sample of noodle with satay beef from a restaurant in Tsing Yi tested positive for excessive levels of Clostridium perfringens, a harmful pathogen. The CFS is currently investigating the matter.
A spokesman for the CFS revealed that the sample contained Clostridium perfringens at a concerning level of 360,000 per gram. According to the Microbiological Guidelines for Food, ready-to-eat products exceeding 10,000 Clostridium perfringens per gram are deemed unsatisfactory.
In response to the findings, CFS staff promptly visited the restaurant to conduct a thorough investigation and collect additional food samples for laboratory testing. The restaurant has been notified of the irregularities and has ceased the sale of the affected satay sauce and related food items, following CFS recommendations. Furthermore, the CFS has provided health education on food safety and hygiene to the restaurant’s management and staff, urging improvements in food preparation processes and proper cleaning and disinfection measures.
Clostridium perfringens is commonly found in the environment, particularly in bulk-prepared foods, such as cooked meats and poultry, that are stored at ambient temperatures for extended periods following cooking. Consumption of contaminated food may lead to symptoms including abdominal pain and diarrhoea.
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