A fourth-generation business family in Hong Kong, who made a name for its fermented tofu, Liu Ma Kee, has come under fire following revelations about its production practices.
As shared by SCMP, the Centre for Food Safety has reported that the company imported pre-made bean curd from another factory and added seasonings under unsanitary conditions, rather than producing its own tofu as previously claimed.
This follows an earlier warning about unsatisfactory bacteria levels in its products.
The scandal erupted after Liu Ma Kee closed its Yau Ma Tei store last week, triggered by the Centre's initial findings that its bean curd had dangerous levels of Bacillus cereus, according to The Standard.
The company's attempt to counter these claims on a TVB program backfired, with a family member accusing the authorities of undermining the business and eroding customer trust.
However, further inspections revealed that the company's factory was not producing tofu from scratch but merely repackaging and seasoning imported products.
The Centre of Food Safety's latest press briefing also cicted additional hygiene issues at Liu Ma Kee's factory, including dust and rust in the packaging area.
Moreover, it was discovered that diluted rose wine used in the tofu had been improperly stored at room temperature alongside other sundries for several days.
CFS' findings has caused a lot of widespread backlash online, with many Hongkongers upset on social media. Critics say Liu Ma Kee misled customers by pretending to be a traditional local brand while actually using dishonest practices.
Despite the backlash, some loyal customers have defended the shop, stating they would continue to support it if the product remains of high quality.
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