SINGAPORE: The presence of E coli in Baker’s Cottage’s snow skin yam mooncake was likely due to mishandling as well as storage at a third-party warehouse, said the Malaysian bakery chain on Sunday (Sep 15).
In a statement published on its website, Baker’s Cottage said that while it “ensured compliance” with the Singapore Food Agency’s (SFA) standards before the mooncakes were exported, “it appears that mishandling during transit and storage at a third-party warehouse may have led to product deterioration”.
Last Friday, SFA ordered the recall of the snow skin signature yam mooncake due to the presence of E coli, which exceeded the maximum limits listed in Singapore’s food regulations.
The bacteria was found during a regulatory sampling of mooncakes.
“We sincerely regret this situation and are taking immediate steps to rectify it,” said Baker’s Cottage, which has about 160 outlets across Malaysia.
It added that the chain will be implementing measures to prevent similar issues in the future to ensure that the “quality and safety of our products remain our highest priority”.
This was the second mooncake recall in as many days, after SFA pulled all batches of Four Seasons Durians’ mini D24 durian mooncakes last Thursday.
It had detected Bacillus cereus, a bacterium linked to food poisoning, at levels exceeding the stipulated maximum limits in Singapore’s food regulations.
In response, food manufacturer Four Seasons Durian apologised and offered refunds for its mini D24 mooncakes.
