Hong Kong McDonald’s says shrimp patty tests cleared
SingTao · 5 SOURCESabout 1 hour ago2 MIN
Summary
Hong Kong McDonald’s said on August 24 that it had completed multiple rounds of testing on shrimp patty samples after earlier suspending its shrimp burger products as a precaution. The company said the combined results from several internationally accredited independent third-party laboratories found no nitrofurans or related metabolites, confirming the products met food safety requirements.
Key Points
- The move followed Taiwan McDonald’s suspension of its Seafood Shrimp Burger and Double Seafood Shrimp Burger after imported shrimp patties were found to contain 0.7 ppb of nitrofuran metabolites.
- Hong Kong McDonald’s said its shrimp patties used different batches and a different recipe from those used in Taiwan, but it still halted sales on August 13 to ease public concern.
- On August 24, the company said multiple internationally accredited independent third-party testing bodies had conducted repeated tests and found no nitrofurans or related metabolites in the samples.
- The affected Hong Kong product line was the limited-time “Tasty Shrimp Burger” promotion, which McDonald’s said has already ended and may return next year.
- McDonald’s said it also commissions SGS to independently test at least 20 selected ingredients every month, and more than 2,880 ingredients have been tested over the past decade with satisfactory results.
Why It Matters
For Hong Kong diners, the update addresses a food safety scare that spread from Taiwan even though the local products were from different batches and formulations. It also shows how major chains may use precautionary suspensions and third-party testing to protect consumer confidence when cross-border supply concerns emerge.