The Centre for Food Safety today published the new Microbiological Guidelines for Food, bringing Hong Kong's microbiological criteria into line with international standards.
The centre updated the guidelines due international developments in food science and technology, and in consultation with the food trade and other local stakeholders.
They cover microbiological criteria for ready-to-eat food, including aerobic colony count, hygienic indicator organisms and specific foodborne pathogens; and, for powdered formula.
They also set the standards for live or raw bivalve molluscs intended for direct consumption, and natural mineral waters.
The new guidelines have been endorsed by the Expert Committee on Food Safety, and the World Trade Organisation has been informed of the revision.
Click here for the guidelines.
