Some mooncakes exported from Malaysian bakery Baker’s Cottage to Singapore were found to have high levels of E. coli bacteria, the bakery’s operator revealed on September 15th.
In a statement released by Baker’s Cottage, they explained that they followed Singapore Food Agency (SFA) standards before shipping the mooncakes.
It was due to mishandling during transit and storage
According to The Straits Times‘ reports, the high levels of E. coli bacteria were likely due to mishandling during transit and storage at a third-party warehouse, which may have caused the quality to drop.
Baker’s Cottage Group, which runs over 150 halal-certified outlets in Malaysia, said they followed all the SFA guidelines before sending their products to Singapore.
They’re taking steps to prevent this from happening again
Baker’s Cottage emphasised that they’re committed to maintaining high standards of product quality and safety and are actively working to ensure that such incidents do not occur in the future.
The SFA warns that Shiga toxin-producing E. coli can harm the intestines, causing severe diarrhoea and vomiting. For vulnerable groups like those with weakened immune systems, it could even lead to fatal kidney failure.
“We deeply regret this situation and are taking quick action to fix it. We’ll put new measures in place to make sure this doesn’t happen again and to keep our products safe and high-quality.”
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Also read: MOH: Don’t Consume Romaine Lettuce Imported From U.S. as It May Contain E. Coli
