Department of Health (DOH) officials announced yesterday that samples from three types of food product suspected of causing botulism infections tested negative for the botulinum toxin after an initial round of laboratory tests.
The three food products were packaged mushrooms brewed in soy sauce, dried beancurd and packaged vegetarian braised fatty pork produced by Cheng Hsiang Foods in Taoyuan County, Food and Drug Administration (FDA) Section Chief Tsai Shu-chen (蔡淑貞) said.
Health authorities also recalled more than 2,200 packs of dried beancurd and other soybean foodstuffs produced by Cheng Hsiang yesterday, after recent reports that several people had been poisoned by botulism as a result of eating the products.
BOTULISM PROBE
Cheng Hsiang’s production facilities and products have been under investigation by health authorities since a woman and her mother-in-law were allegedly poisoned by botulism after consuming products made by the company.
The dried beancurd involved in the latest case was the same product involved in a case of botulism infection last month in which a woman died and another became seriously ill after consuming dried beancurd and preserved oysters.
Botulism is caused by a nerve toxin produced by the clostridium botulinum bacteria.
Cheng Hsiang shut down its operations on April 14. However, health authorities said that the firm had hidden the fact that it manufactures food products for another company in Dasi Township (大溪), Taoyuan County.
MEETING
Health authorities said they would meet today with representatives from the companies involved in the supply chain of dried beancurd products to review operating procedures and discuss ways to improve sanitary conditions and refrigeration of foodstuffs. The firms could face further product recalls, officials said.
The FDA said that as the country enters the rainy season, the high humidity combined with high temperatures could easily spur growth of bacteria and cause foodstuffs to spoil more quickly. Consumers are advised against purchasing unrefrigerated food products that are supposed to be kept refrigerated in order to minimize the risk of food poisoning.
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