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How did Hong Kong know 9 days earlier than us?


The Singapore Meals Company (SFA) on Thursday, 6 October 2022 directed Sheng Sheng F&B Industries Pte Ltd to recall 2 Mi Sedaap flavours because of the presence of the pesticide ethylene oxide. The transfer comes 9 days after Hong Kong’s Centre for Meals Security (CFS) took comparable motion towards 1 Mi Sedaap flavour on Tuesday, 27 Sep 2022.

Based on SFA’s press launch, ethylene oxide is a pesticide that’s not authorised to be used in meals. The CFS press launch states that The Worldwide Company for Analysis on Most cancers classifies ethylene oxide as a Group 1 carcinogen.

mi sedaap - packet of mee
Credit score – SFA

CFS’s Hong Kong recall impacts Mi Sedaap Korean Spicy Hen Flavour prompt noodles with a best-before date of 19 Might 2023.

mi sedaap - mi packet
Credit score – SFA

SFA’s Singapore recall impacts Mi Sedaap Korean Spicy Hen Flavour prompt noodles with a best-before date of 21 Might 2023 and Mi Sedaap Korean Spicy Soup Flavour prompt noodles with a best-before date of 17 Mar 2023.

Questions come up concerning the 9-day hole between the Hong Kong recall and the Singapore one. Might our native authorities have acted earlier? Singaporeans had been doubtless consuming pesticide-tainted meals throughout that interval whereas Hong Kong shoppers had already been notified.

The delay is put into sharper focus as a result of it comes on the heels of the detection of ethylene oxide in Haagen-Dazs ice cream merchandise in July and August 2022. SFA was forward of the curve on that as their July advisory preceded an identical recall of Haagen-Dazs in New Zealand.

It will be logical to imagine that the authorities could be particularly vigilant given the Haagen-Dazs scare. Whereas the SFA does cope with a really massive variety of merchandise, it appears that evidently monitoring worldwide developments would have allowed Singaporeans to have been knowledgeable not less than 1 week earlier.

We reached out to SFA for remark however they had been unable to reply to us by the point of publication.

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