The Municipal Affairs Bureau (IAM) announced in a statement on Friday that 767 of 775 food samples, or 98.9 percent, collected during routine food safety inspections in the second quarter of this year passed microbiological and chemical tests, with the remaining eight non-compliant samples having already been dealt with.
According to the statement, the 775 samples included 411 general food products available in the market and 364 food samples collected from food and beverage businesses across Macau. The samples were taken from restaurants, takeaway shops, cooked food centres, supermarkets, fresh food retailers and grocery stores, the statement said, adding that microbiological tests were screened for pathogens including Salmonella, Listeria monocytogenes*, Bacillus cereus** and Vibrio parahaemolyticus***, while chemical analyses covered food additives, prohibited substances, residues, contaminants, and toxins.
Eight samples failed the tests and had been announced previously, the statement underlined, pointing out that the affected products included Chaoshan-style raw marinated shrimp contaminated with Vibrio parahaemolyticus; a rice bowl with slow-cooked American beef chucks and five soft-boiled eggs containing Clostridium perfringens****; char siu (barbecued pork), black pepper roast goose, roast duck, octopus salad and spicy-sour lemon boneless chicken feet contaminated with Listeria monocytogenes; and loose-packed egg noodles found to contain excessive lead.
The statement said that it immediately ordered the businesses concerned to stop selling the affected products and destroy them, while tracing their sources and issuing public notices to remind the food sector to strengthen hygiene management. The statement also said that the bureau has stepped up inspections of food businesses selling cold dishes and roasted meats during the hot and humid summer months, focusing on food storage temperatures and hygiene practices.
The bureau urged food operators to strictly control food preparation times and storage conditions to reduce the risk of spoilage, the statement noted, reminding consumers to refrigerate raw and ready-to-eat food below 5 degrees Celsius and keep hot food above 60 degrees Celsius.
IAM said it will continue carrying out routine food safety sampling and hygiene inspections, taking immediate preventive measures whenever risks are identified, reminding food business operators to comply with the Food Safety Law and related regulations.
* Listeria monocytogenes is a harmful, rod-shaped bacterium that causes a severe foodborne illness called listeriosis, primarily spreading through contaminated foods like unpasteurised dairy, raw meats, and unwashed produce. It is dangerous because it can grow even in cold refrigerator temperatures. – Gemini
** Bacillus cereus is a spore-forming, rod-shaped bacterium that commonly causes food poisoning, presenting as either an emetic (vomiting) or diarrheal syndrome. – Gemini
*** Vibrio parahaemolyticus is a salt-loving bacterium found in coastal waters that causes watery diarrhoea, stomach cramps, and nausea mostly after eating raw or undercooked seafood. – Gemini
**** Clostridium perfringens is a spore-forming, rod-shaped bacterium that commonly causes food poisoning, watery diarrhoea, and severe tissue infections like gas gangrene. – Gemini
This infographic provided by the Municipal Affairs Bureau (IAM) last Friday shows the routine sampling tests in the second quarter of 2026. Translation from Chinese arranged by the Post.
