Hong Kong’s Centre for Food Safety (CFS) has ordered a Kwun Tong shop to stop selling and destroy all affected products after a sample of locally produced tofu ice cream tested positive for coliform bacteria at 1,200 per gram—11 times the legal limit of 100 per gram.
The discovery came during a targeted surveillance exercise on frozen confections, intensified by the recent heatwave. On July 10, 2026, the CFS announced that a routine sample collected from a licensed frozen dessert premises in Kwun Tong had revealed severe hygiene failures. The tofu-flavoured ice cream, manufactured in Hong Kong, contained 1,200 coliform bacteria per gram, far exceeding the maximum permitted level of 100 per gram under the Frozen Confections Regulation (Cap. 132AC).
Upon receiving the laboratory report, the CFS immediately notified the business operator, demanding a halt to sales and the destruction of all implicated stock. The centre also provided on-site food safety and hygiene education to staff and required the premises to undergo a thorough cleaning and disinfection process.
What Coliform Bacteria Indicate—and What They Don’t
Coliform bacteria are commonly used as indicator organisms for hygiene quality. According to the CFS, elevated levels suggest that the product was manufactured, stored, or handled under unsatisfactory sanitary conditions. However, the agency clarified that high coliform counts do not necessarily mean the product will cause food poisoning. Still, the legal threshold exists precisely to prevent such risks from escalating.
Under Hong Kong’s Frozen Confections Regulation (Cap. 132AC) , any frozen dessert sold locally must not contain more than 100 coliform bacteria per gram. The offending sample—a tofu-flavoured ice cream—contained 1,200 per gram, exceeding the limit by 1,100 per gram. Offenders face a maximum fine of HK$10,000 and up to three months’ imprisonment upon conviction.
Shop Name Withheld; Investigation Ongoing
The CFS has not publicly identified the specific shop or brand involved, only stating that the licensed premises is located in the Kwun Tong district. Local media reports suggest the outlet may be a popular artisanal ice cream brand, but the CFS has declined to confirm this. Journalists have reached out to the suspected shop for comment but have not yet received a response.
The CFS spokesperson emphasised that while elevated coliform levels indicate poor hygiene during production, storage, or handling, they do not directly imply that the product will cause food poisoning. Nevertheless, the law is strict: violators convicted under the regulation face a maximum penalty of a HK$10,000 fine and three months’ imprisonment.
Why This Matters for Consumers
This incident comes as Hong Kong swelters through a prolonged summer heatwave, driving demand for frozen treats. The CFS had specifically ramped up sampling of ice cream, sorbets, and other frozen desserts to catch potential safety lapses before they affect public health.
For consumers, the key takeaway is vigilance. While the affected product has been removed from sale, the case highlights how even popular, locally made brands can fall short on hygiene. The CFS advises the public to:
- Check for visible signs of spoilage such as ice crystals, discolouration, or unusual odours.
- Purchase from licensed premises that maintain proper cold chain storage.
- Report concerns to the CFS via its online portal or hotline.
What Happens Next
The CFS has stated it will continue monitoring the situation and may take further enforcement action, including prosecution. The agency has not yet disclosed the name or exact address of the shop, though it confirmed the premises holds a valid frozen confections permit in Kwun Tong. Local media have identified a popular handmade ice cream brand as a potential candidate, but the shop has not responded to inquiries.
This case serves as a reminder that even artisanal, locally made products are subject to strict food safety regulations. Consumers are encouraged to stay informed through the CFS’s regular surveillance reports and to practise safe food handling at home, especially during hot weather when bacterial growth accelerates.
For those seeking more information, the CFS publishes monthly food safety bulletins and maintains a searchable database of recent test results. The agency also offers free food safety training materials for food business operators. As the investigation continues, the public is advised to remain cautious and to report any suspicious food products to the CFS hotline.