Eggs pass food safety tests

October 28, 2013

All eggs and egg product samples tested in a targeted food surveillance project have passed, the Centre for Food Safety announced today.
 
The centre tested 200 samples for the presence of Sudan dyes, including fried eggs, tea leaf chicken eggs, quail eggs, lo shui eggs, egg tarts, egg rolls, egg noodles, salad dressings and mayonnaise.
 
The samples were collected from food outlets such as supermarkets, restaurants and bakeries from August to September.
 
Sudan dyes are synthetic chemical dyes for industrial use, which are not permitted in food.