Hong Kong’s food safety watchdog has ordered an immediate halt on sales and consumption of a popular Taiwanese rice noodle brand after detecting trace levels of formaldehyde, a substance banned as a food preservative under local law.
On August 29, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced that a pre-packaged sample of Shin Tung Yang Hsinchu Rice Noodles, imported from Taiwan, tested positive for formaldehyde at a concentration of 12 parts per million. The affected product, distributed by B&S Company, was sold through an online store in Hong Kong.
Product Details and Immediate Actions
The implicated batch carries the following specifications:
- Product name: Shin Tung Yang Hsinchu Rice Noodles
- Brand: Shin Tung Yang
- Origin: Taiwan
- Distributor: B&S Company
- Net weight: 300 grams
- Best before date: April 10, 2029
The CFS stated that the sample was collected under its routine food surveillance program. Upon discovery, authorities notified both the online retailer and the distributor, instructing an immediate cessation of sales, removal from shelves, and a full recall. The distributor’s hotline (3628 7800) is available during office hours for consumer inquiries regarding returns.
During follow-up inspections, CFS officers uncovered approximately 450 boxes of the affected batch stored in the distributor’s warehouse. All units were promptly sealed and confiscated to prevent further distribution.
Health Implications and Regulatory Context
Formaldehyde is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), but this designation pertains primarily to inhalation exposure. According to recent World Health Organization findings, oral ingestion of formaldehyde has not been linked to cancer.
A CFS spokesperson assured the public that the detected level—12 parts per million—poses no adverse health effects under normal consumption patterns. Nonetheless, Hong Kong law strictly prohibits the addition of formaldehyde to food as a preservative. Offenders face a maximum fine of HK$50,000 and six months’ imprisonment.
Broader Surveillance and Historical Data
In response to the incident, the CFS has intensified testing at both import and retail levels. Over 70 food samples, including cabbage, vegetables, and rice noodles, have been analyzed for formaldehyde contamination. Apart from this single violation, no other irregularities have emerged.
Between January 2023 and July 2026, the CFS tested more than 175 rice noodle samples for various contaminants, including formaldehyde. All prior results were compliant with safety standards.
Consumer and Industry Advice
The CFS recommends the following actions to minimize risk:
- Purchase from reputable sources—choose established retailers and trusted brands.
- Thoroughly wash and cook noodles—formaldehyde is water-soluble and highly volatile, meaning proper rinsing and heating can significantly reduce residual levels.
- Stay informed—check official recalls and product alerts via the CFS website.
For the food industry, due diligence in sourcing is critical. Importers and distributors are urged to verify supplier credentials and maintain transparent supply chains to avoid similar breaches.
Looking Ahead
This incident underscores the ongoing challenges in food import safety and the importance of stringent monitoring. While the detected formaldehyde level does not constitute an acute health threat, the regulatory breach has prompted heightened vigilance. The CFS will continue its enhanced testing regime and may consider additional measures, such as mandatory certification for high-risk imports.
Consumers who have purchased the affected product are advised to stop using it immediately and contact the distributor for a refund or disposal guidance. The CFS has also called on all stakeholders—retailers, wholesalers, and the public—to report any suspicious food items via its 24-hour hotline.
As the investigation continues, the case serves as a reminder that even trace amounts of prohibited substances can trigger swift regulatory action—and that food safety remains a shared responsibility between authorities, businesses, and consumers alike.