CFS urges public not to consume several kinds of prepackaged candies suspected to contain mineral oil
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (June 16) urged the public not to consume several kinds of prepackaged candies, as the products might contain mineral oils (mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH)). The CFS urged the public not to consume the products concerned, regardless of batches. The trade should stop using or selling the affected products immediately if they possess any of them.
Product details are as follows:
Product name:
(1) Jolly Rancher Hard Candy
(2) Jolly Rancher 'Misfits' Gummies
(3) Jolly Rancher Hard Candy Fruity 2 in 1
(4) Jolly Ranchers Berry Gummies
Manufacturer: The Hershey Company
A spokesman for the CFS said, "The CFS noted a notice issued by the British Authority indicating that the above-mentioned products might contain mineral oils MOSH and MOAH. The products are not compliant with their local law and all batches of products concerned are being recalled.
After a preliminary investigation, the CFS confirmed one local supplier, Wahcom Limited had imported one of the affected products, Jolly Rancher Hard Candy into Hong Kong."
The supplier concerned has voluntarily stopped sales, removed the affected products from shelves and initiated a recall. Members of the public may call the supplier's hotline at 2442 2677 during office hours for enquiries about the recall.
According to the Mineral Oil in Food Regulations (Cap 132AR), no person shall use or permit to be used any mineral oil in the composition or preparation of any article of food intended for sale for human consumption.
The CFS will alert the trade to the incident and will continue to follow up and take appropriate action. An investigation is ongoing.
CHP investigates two suspected food poisoning clusters with epidemiological linkage
The Centre for Health Protection (CHP) of the Department of Health (DH) is today (January 9) investigating two epidemiologically linked suspected food poisoning clusters affecting 39 students from two primary schools. The students developed symptoms after consuming lunch provided by the Sailing Boat Luncheon Production Limited. The CHP reminded the public to maintain good personal, food and environmental hygiene to prevent foodborne diseases.
The first cluster involves 12 boys and 16 girls aged between 6 and 11. They attend a primary school in Sham Shui Po. The investigation revealed that the affected students developed abdominal pain and diarrhoea approximately three to 31 hours after eating school lunch containing fish, chicken cutlets, sauce, garnish and rice, which was provided by the abovementioned school lunch supplier on January 6.
While investigating the first cluster, the CHP of the DH traced the supply chain of the school lunch supplier and identified another cluster, involving eight boys and three girls, aged between 10 and 12, who attend a primary school in Diamond Hill. The investigation revealed that the affected students developed abdominal pain and diarrhoea approximately five to 15 hours after eating lunch containing chicken, cervelat sausage, sauce and fusilli at school yesterday (January 8). The food concerned was also provided by the same school lunch supplier.
None of the affected students required hospitalisation and they are all currently in stable condition.
Officers of the CHP and the Food and Environmental Hygiene Department, including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch, have inspected the food factory of the school lunch supplier concerned and the kitchen of the first school. They inspected the food storage, the food preparation process and environmental hygiene. Investigation revealed that some food items, such as meat and sauce, were prepared at the food factory, while the other food items, such as rice and garnish, were prepared at the school kitchen. It is suspected that some food items were prepared too early in advance. The CFS immediately instructed the premises concerned to suspend operations for thorough cleaning and disinfection, improve food preparation process and hygiene standards. The CFS has provided food safety and environmental hygiene education to the staff. Food and environmental samples were collected for testing.
The investigation of the CHP and CFS is ongoing.
To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
Avoid eating raw seafood;
Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
Choose pasteurised eggs, egg products or dried egg powder for dishes that often use undercooked eggs;
Patronise only reliable and licensed restaurants;
Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
Handle raw and cooked foods carefully and separate them completely during the cooking process;
Use two sets of chopsticks and utensils to handle raw and cooked foods;
Avoid patronising illegal food hawkers;
Drink boiled water;
Susceptible populations, including those with weakened immunity, the elderly, pregnant women and young children are at a higher risk of foodborne diseases, so they should not consume raw or undercooked foods;
Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
Always wash hands before eating and after going to the toilet.
Source: AI-found images
