All 250 mooncake samples tested under the Centre for Food Safety's latest seasonal food surveillance programme have passed chemical and microbiological screening.

Assorted mooncake styles, including traditional, snowy and ice cream mooncakes, from retail outlets and food factories were tested.

The chemical tests checked for preservatives, colourings, sweeteners and antioxidants, while the microbiological tests covered bacterial count, coliform organisms and pathogens like salmonella, Staphylococcus aureus and Listeria monocytogenes.

Consumers should buy mooncakes from reliable outlets, check they are properly packaged and eat them before the expiry date.

Snowy mooncakes should be kept at four degrees Celsius or below, and ice cream mooncakes at minus-18 degrees Celsius or below. Iceboxes should be used to carry snowy or ice cream mooncakes outdoors and the treats should be consumed as soon as possible.

Properly-wrapped mooncakes and raw food should be kept separately in the refrigerator. Wash hands with warm soapy water before handling mooncakes.