IAM suspends operations of F&B establishment after consecutive failures in bacterial tests

The Municipal Affairs Bureau (IAM) has announced that it has taken action to immediately suspend the operations of a food and beverage (F&B) establishment after consecutive failures in bacterial tests.

The establishment involved in the case is “Healer Bar,” which is located in the city center at Travessa do Padre Soares, Edifício I Fai, 4-4A, Macau.

According to IAM, following previous investigations of the same establishment, the bureau recently investigated an anomalous case involving a food sample in which Salmonella was detected.

The bureau noted that, as the establishment in question was repeatedly found to have abnormal bacterial levels in several food samples within a short period of time, IAM ordered the immediate suspension of its operations.

IAM noted that the establishment is now required to clean and disinfect all food-handling and storage areas and review its food preparation and production processes.

This time, the sample collected by IAM and found to have excessive bacteria was “rice with shrimp and crab paste” (containing undercooked eggs), in which Salmonella was detected.

Last May, the same establishment was found to have excessive bacteria in a sample containing rice, five soft-boiled eggs, and sous-vide-cooked American-style pork shoulder.

At the time, IAM found excessive quantities of Clostridium perfringens, a bacterium known for causing food poisoning infections.

The bureau followed up on the case by ordering the suspension of sales of the products in question and requiring the rectification of production and handling procedures, which IAM noted had not been completed, resulting in another failed bacterial test.

Following the suspension of operations for cleaning, disinfection, and procedural amendments required by IAM, the bureau said it is conducting a new inspection to ensure that conditions are met for the supply of the respective products.

Similar to Clostridium perfringens, Salmonella is widely present in farmed and wild animals and is common in edible animals, their offal, and their byproducts.

Typically, infected patients have consumed uncooked eggs or egg products, milk or dairy products, meat or meat products, among other items. Generally, patients infected with the bacterium exhibit acute symptoms such as fever, abdominal pain, diarrhea, nausea, and sometimes vomiting.

However, the bacteria cannot survive high temperatures, so cooking food thoroughly can help eliminate the pathogen.

In the same statement, IAM urged the industry to comply with food hygiene and safety guidelines and to store prepared products appropriately and separately to prevent cross-contamination.

During the production process, food must be thoroughly cooked. If ready-to-eat foods are prepared using raw eggs, pasteurized eggs or egg products must be used; attention must be paid to environmental and personal hygiene; and the safety of ingredients and food must be ensured during storage and production.

People at high risk of infection, such as the elderly, infants, pregnant women, and people with weakened immune systems, should avoid consuming raw or undercooked foods.