The Municipal Affairs Bureau (IAM) has ordered “Healer Bar” to suspend operations after food samples collected from the restaurant again failed microbiological testing, with salmonella detected in a ready-to-eat dish, the bureau said in a statement yesterday.
According to the bureau, the problematic sample was a chazuke (a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice) with shrimp paste, crab meat and raw egg collected from “Healer Bar”, located on Travessa do Padre Soares, near Rua do Campo.
The statement noted that laboratory testing found that the sample contained salmonella at an “unsatisfactory” level under Macau’s Microbiological Guidelines for Ready-to-Eat Food.
The latest case follows another failed food safety inspection at the same restaurant in May, when a low-temperature sous vide* rice dish was found to contain excessive levels of Clostridium perfringens**, the statement said. At the time, the bureau ordered the eatery to stop selling the affected product and rectify its food preparation procedures, the statement pointed out.
As this is the second non-compliant food sample within a short period, the bureau has ordered the restaurant to immediately suspend business operations, the statement underlined.
The eatery must thoroughly clean and disinfect its food preparation and storage areas, review and adjust its food production processes, and pass a follow-up inspection and food testing before it can resume serving this kind of product, the statement noted, pointing out that it will continue investigating the case and will take legal action if violations of the Food Safety Law are confirmed.
Salmonella is commonly found in farm and wild animals and is often associated with raw or undercooked eggs, egg products, milk, meat and related products. Salmonella infection can cause fever, abdominal pain, diarrhoea, nausea and, in some cases, vomiting, the statement said.
The bureau reminded the food industry to follow food hygiene and safety guidelines, including preventing cross-contamination between raw and cooked foods, thoroughly cooking food, and using pasteurised eggs when preparing ready-to-eat dishes containing raw eggs, the statement said. The bureau also advised high-risk groups, including senior citizens, young children, pregnant women and people with weakened immune systems, to avoid consuming raw or undercooked food.
*Sous vide is a French term that literally translates to “under vacuum”. In cooking, it refers to a method where food is placed in a plastic pouch or glass jar and cooked in a water bath at an accurately regulated, low temperature. – Gemini
**Clostridium perfringens is an anaerobic, spore-forming bacterium and a leading cause of food poisoning. It thrives in high-protein foods like meats and gravies left at room temperature, triggering intense diarrhoea and cramps – Gemini
This image provided by the Municipal Affairs Bureau (IAM) yesterday shows some of the food samples from Healer Bar’s non-compliant food safety test.
