SINGAPORE: The Singapore Food Agency (SFA) ordered Kwong Cheong Thye to recall five of its cooking sauces and pastes after these products were found to potentially contain undeclared fish allergens.
The Food Safety Center of the Hong Kong Department of Food and Environmental Hygiene detected a fish allergen in a sample of Kwong Cheong Thye’s Sambal Belachan chili paste made in Singapore, the SFA said in a press release. Saturday November 21.
The allergen has not been declared on the product label.
Further investigations by Kwong Cheong Thye have shown that four of its other products may also contain fish allergens due to the shrimp ingredients used.
The products concerned are:
– Kwong Cheong Thye Sambal Belachan pepper paste in 230g jars with expiration dates September 5, 2021; November 8, 2021; February 4, 2022; March 30, 2022; and Apr 8, 2022
– Kwong Cheong Thye Crispy Chilli in 230g jars with expiration date May 16, 2021; December 29, 2021; December 11, 2021; January 28, 2022; February 10, 2022; February 19, 2022; Apr 15, 2022
– Kwong Cheong Thye Chilli Crab Sauce in 300g and 1kg sachets, for all expiration dates
– Kwong Cheong Thye Laksa paste in 200g bags with expiration date July 23, 2021; and 1 kg packages with expiration dates September 10, 2021 and July 3, 2021
– Kwong Cheong Thye Premium Chilli King in 230g jars with expiration dates November 11, 2021 and January 29, 2022
“As part of the sale of food (Food Regulation), food products containing ingredients known to cause hypersensitivity must be declared on food packaging labels to protect public health,” SFA said.
Consumers who have purchased the affected products and who are allergic to fish should not consume them, the agency added.
“The presence of a fish allergen does not pose a food safety concern for consumers in general, except for those who are allergic to fish,” SFA said.
“Consumers who have purchased the affected products and who are allergic to fish can contact their point of purchase for information.”