SFA says high levels of sorbic acid found in Jian Bo’s kueh in April despite miscommunication over use of additive

SINGAPORE: The Singapore Food Agency on Friday (Jul 29) said that it will review internal procedures to ensure food safety requirements are communicated fully and accurately to manufacturers, after a miscommunication with Jian Bo Tiong Bahru Shui Kueh over the use of preservatives. 

The manufacturer, which is registered as Tiong Bahru Tian Bo Shui Kueh, was in April given incorrect information over the permitted use of sorbic acid in food products, said SFA. 

Jian Bo was one of nine kueh manufacturers who had their operations suspended by SFA earlier this week due to the improper use of food additives.

In a Facebook post on Wednesday, Jian Bo disputed SFA’s findings. It said that the three implicated products identified by the agency – chwee kueh, nine layer kueh and tapioca kueh – did not contain benzoic acid or sorbic acid.

In a subsequent update on Thursday, Jian Bo announced that its suspension had been revoked after SFA reviewed its laboratory test reports. 

In a media release on Friday, SFA said that it corresponded with Jian Bo on Apr 12 after the food business sought information on whether sorbic acid is allowed. 

“SFA informed (Tiong Bahru Tian Bo Shui Kueh) that sorbic acid is allowed in kueh products, up to the maximum permissible limits of 1,000ppm.

“This was incorrect as sorbic acid is only permitted in kueh filling but not kueh,” said SFA, adding that the business was informed on Apr 20 of the correct legal requirements regarding this preservative. 

Under the Singapore Food Regulations, the use of benzoic acid and sorbic acid are not allowed in kueh products, except for its filling. If used in filling, it must not exceed the maximum permissible limits of 1,000ppm.

HIGH LEVELS OF SORBIC ACID

As part of its ongoing enforcement efforts, SFA said it conducted an inspection on Jian Bo on Apr 19. 

Samples of chwee kueh, nine layer kueh and tapioca kueh were taken for laboratory testing.
 
“Notwithstanding the miscommunication by SFA on the permitted use of sorbic acid in kueh products, we found two products (nine layer kueh and tapioca kueh) to contain high levels of sorbic acid above the limit of 1,000 ppm. 

“As these were not in compliance with food safety requirements, and after investigations, SFA suspended on Jul 26 the production, distribution and sale of the affected products from Tiong Bahru Tian Bo Shui Kueh,” said the agency. 

On Jul 27, the kueh manufacturer provided test results which were conducted by a third-party accredited lab. 

SFA said the results showed that Jian Bo’s current production is free from sorbic acid. Based on the results given, SFA said it lifted the suspension as adequate measures have since been put in place, in compliance with the Singapore Food Regulations.

“SFA has since revoked the suspension order. Tiong Bahru Tian Bo Shui Kueh is now allowed to resume with its production, distribution and sale of the three kueh products.”

“We regret the miscommunication to Tiong Bahru Tian Bo Shui Kueh that had given them the wrong impression that up to 1,000ppm of sorbic acid was permitted in the production of their kueh products,” said SFA.

The agency added that it will review internal procedures to ensure that food safety requirements are communicated fully and accurately to food manufacturers.