Test results on 64 rice dumpling samples are satisfactory, according to a recent Centre for Food Safety survey.

Rice dumpling samples were collected for chemical analysis, including tests on colouring matters, preservatives, heavy metals and pesticide residues. The microbiological tests covered pathogenic bacteria, such as Salmonella, Staphylococcus aureus and Bacillus cereus.

When preparing and storing rice dumplings, the trade must buy food ingredients from reliable suppliers, comply with the legal requirements when using food additives, and cook rice dumplings thoroughly. Rice dumplings should be stored at either four degrees Celsius or below, or 60 degrees Celsius or above to protect them from deterioration.

Consumers should buy rice dumplings only from reliable retail outlets and not patronise illegal hawkers. They should choose rice dumplings that are properly wrapped in bamboo leaves and reheat the dumplings thoroughly for at least 15 minutes with the centre temperature at or above 75 degrees Celsius before consumption.