The Centre for Food Safety found five samples of red bean flavoured ice-cream bars contain coliform organisms, ranging from 1,400 to 1,800 per gramme.

The centre's monthly report released today reveals that five samples of red bean, durian and sweet corn flavoured ice-cream bars also contained coliform organisms from 170 to 600 per gramme. The total bacterial count for three of these ice-cream bar samples ranged from 69,000 to 210,000 per gramme.

All the levels exceeded the legal limit of 100 coliform organisms per gramme and 50,000 bacteria counts per gramme for these types of food.　　

All samples were collected at import level for testing and all affected batches of products have been destroyed. The centre has suspended the products' importation and asked the manufacturer to conduct an investigation. The exporting country's relevant authority has also been informed.

Mercury found in sashimi samples

A swordfish sashimi sample, a tuna sashimi sample and a fish fillet sample were found to contain heavy metal mercury at levels ranging from 0.68ppm to 1.3ppm - exceeding the legal limit of 0.5ppm.

A sample of cooked brown crab was found to contain the heavy metal cadmium at a level of 12ppm, above the legal limit of 2ppm.

Two fresh beef samples were found to contain sulphur dioxide at levels of 87ppm and 120ppm. A sample of processed pork meat was found to contain benzoic acid at a level of 3,700ppm. These chemicals are not permitted for use.

A sample of chilled pork knuckle was found to contain clenbuterol at a level of 0.0038ppm.

The centre urged the food trade to use only permitted food additives, follow good manufacturing practices and comply with legal requirements.

Frozen confection importers are reminded to buy from reliable manufacturers to ensure the products are properly disinfected during production, and good hygienic conditions are maintained at the production line and the plant.