The Centre for Food Safety (CFS) under the Food and Environmental Hygiene Department has issued an urgent food alert after routine testing revealed that a popular Causeway Bay bakery’s best-selling Oolong Basque cheesecake contained 280,000 Bacillus cereus bacteria per gram—nearly 1.8 times the legal safety threshold, prompting immediate stop-sale orders, product disposal, and a full-scale disinfection of the premises.
The discovery came during a standard sampling inspection conducted by CFS officers on July 20, 2026, when they collected a single sample of the tea-infused cheesecake from a bakery in Causeway Bay. Laboratory analysis returned alarming results: the sample harboured 280,000 colony-forming units of Bacillus cereus per gram, far exceeding Hong Kong’s “Guidelines on Microbiological Safety of Food,” which sets the acceptable limit for ready-to-eat food at 100,000 CFU/g. Any reading above this threshold is classified as “unsatisfactory.”
Upon receiving the test results, CFS officials immediately revisited the bakery to inform management and enforce corrective actions.
What Happened and What Actions Were Taken
The CFS took three key steps to address the contamination and protect public health:
- Immediate halt and disposal: The bakery was instructed to stop selling the affected product and to discard all remaining stock.
- Sanitisation and retraining: Staff received on-site food safety and personal hygiene education. The bakery was required to conduct a thorough cleaning and disinfection of both the kitchen and retail area.
- Legal implications: Under Section 54 of Hong Kong’s Public Health and Municipal Services Ordinance (Cap. 132), all food sold must be fit for human consumption. Offenders face a maximum fine of HK$50,000 and six months’ imprisonment. The investigation remains ongoing.
The CFS has not yet disclosed the name or exact address of the bakery. U Food has reached out to the suspected establishment for comment but has not received a response at the time of publication.
Understanding Bacillus cereus: Why It Appears in Baked Goods
Experts explain that Bacillus cereus is a spore-forming bacterium commonly found in soil, water, and raw ingredients. Its presence in a baked cheesecake may seem counterintuitive, but it often results from lapses in post-baking handling.
“After baking, if the cheesecake is left to cool at room temperature for too long, or if refrigeration is insufficient, any surviving spores can germinate and multiply rapidly,” a CFS spokesperson noted. “This is especially true for dairy-rich, high-moisture products like Basque cheesecake, which provide an ideal breeding ground.”
Consuming food contaminated with high levels of Bacillus cereus or its heat-resistant toxins can trigger acute gastrointestinal distress. Common symptoms include nausea, vomiting, abdominal cramps, and diarrhoea, typically appearing within one to six hours after ingestion.
Practical Advice for Consumers
During Hong Kong’s hot and humid summer months, dairy-based desserts are particularly vulnerable to bacterial growth. The CFS and health experts urge the public to adopt these precautions:
- Check storage conditions: When purchasing chilled cakes, ensure the bakery displays them in a refrigerated cabinet set at 4°C or below.
- Eat promptly: Refrigerate the cake immediately after purchase and consume within two hours if kept at room temperature. Do not leave it out for extended periods.
- Trust your senses: Before eating, inspect the cake for any off-putting odour, sticky texture, or excessive softness. If in doubt, discard it.
Four Foods Best Not Saved Overnight
Doctors further caution that certain foods are prone to spoilage or harmful chemical changes when stored overnight. These include:
- Leafy greens: They contain high nitrate levels, which can convert to nitrites under bacterial action when stored improperly, posing health risks.
- Seafood: High-protein seafood like crab, fish, and shellfish can generate protein degradation compounds that may irritate the gastrointestinal tract and harm liver and kidney function.
- White fungus and mushrooms: Like leafy greens, these contain nitrates that can convert to carcinogenic nitrites when left overnight.
- Starchy foods: Potatoes, taro, and steamed buns are prone to bacterial growth after cooking. If leftovers must be kept, seal them in an airtight container and freeze.
Broader Implications and Next Steps
This incident underscores the importance of rigorous food safety protocols in Hong Kong’s bustling bakery sector, where artisanal and trendy desserts often command long queues and premium prices. The CFS has stated that it will continue its investigation and may pursue legal action if evidence of systemic negligence emerges.
For consumers, the message is clear: vigilance at the point of purchase and proper home storage are critical defences against foodborne illness. The CFS also encourages the public to report any suspected food safety violations via its hotline or website.
As Hong Kong’s food scene evolves with new flavours and formats, the need for robust hygiene standards—from production line to dining table—has never been more pressing.