Liu Ma Kee, a longstanding producer of locally-made preserved beancurd and soybean products in Yau Ma Tei since 1905, has ceased operations following significant food safety issues. Renowned for its traditional methods and commitment to natural ingredients, the family-run business faced scrutiny after recent findings by the Centre for Food Safety (CFS).
The CFS’s investigations revealed alarming levels of Bacillus cereus in Liu Ma Kee’s products. Samples taken from a retail outlet in Sai Ying Pun indicated bacterial counts of 130,000 per gram, exceeding the acceptable limit of 100,000 per gram for ready-to-eat foods as per food safety guidelines. Bacillus cereus, when consumed in excessive amounts, can cause gastrointestinal problems such as vomiting and diarrhea, often linked to unsanitary food processing conditions.
Mrs. Liu, the matriarch of Liu Ma Kee, contested the findings on television, suggesting possible mishandling of products at the retail outlet as a cause for the elevated bacterial levels. Despite her plea for clarification and withdrawal of the report, subsequent testing at the Yau Ma Tei production site on July 9 revealed even higher levels, reaching 1.3 million Bacillus cereus per gram, underscoring the severity of the issue.
The aftermath has been deeply felt by the Liu family, as shared by Jay Liu, the fourth-generation owner. In an interview with HK01, Jay Liu expressed profound sadness over the closure forced by the recent events. The family has had to let go of employees and shut down operations, marking an unfortunate end to their century-old legacy. Jay Liu reflected on the bittersweet sentiments towards loyal customers and extended gratitude for their longstanding support.
Despite the closure, Liu Ma Kee has maintained silence on their official platforms, leaving many to reflect on the end of an era for this iconic Yau Ma Tei establishment.
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