Singapore gives green light for pork blood products after almost three decades
CP Foods says it will bring pasteurised pork blood curd to Singapore in "one to two months".
An image of CP's pasteurised pork blood curd product, soon to be available in Singapore. (Source: CP Foods Singapore)
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SINGAPORE: Lovers of pork blood rejoice, as the delicacy will soon hit the shelves in Singapore after a 27-year absence.
The Singapore Food Agency (SFA) announced on Wednesday (Apr 1) that it had approved the import of heat-treated pork blood products from an accredited establishment, the Bangkhla Pig Slaughterhouse in Thailand.
SFA said the pig blood products from the company will be allowed for import following food safety assessments.
"Each consignment must be accompanied by an official health certificate issued by the Department of Livestock Development (DLD) for Thailand, certifying that the import complies with Singapore's animal health and food safety requirements," SFA said.
The agency also reminded traders that pork and pork products can only be imported from SFA-approved sources.
Responding to CNA’s queries, SFA said on Friday that this is the first official application since its requirements were established, after the supply of blood from locally slaughtered pigs was halted in 1999 as a precaution during the Nipah virus outbreak.
It noted that there has since been "periodic interest from industry stakeholders to resume pig blood product supply through imports".
"In response, SFA conducted a risk assessment in 2018 and established requirements for the safe collection and processing of blood for food purposes."
Food manufacturer CP Foods said on Wednesday it will bring pork blood curd to Singapore in "another one to two months".
"CP Foods has been selling packaged pig blood curd in Thailand for many years. The pig's blood undergoes high-temperature treatment and pasteurisation, and the packaging is similar to the boxed tofu commonly found in Singapore," said a CP Foods Singapore spokesperson.
Animal blood food products, including pork blood and duck blood, have been banned in Singapore since 1999.
In 2022, a woman was fined S$8,000 for possessing and selling illegally imported pig blood curd.
WHY WAS IT BANNED?
The Nipah virus outbreak in 1999 triggered the prohibition of animal blood food products, with the then Primary Production Department (the precursor to the Agri-Food and Veterinary Authority) banning the collection of pig blood from Singapore's local abattoir.
This was because blood was a potential source and mode of transmission for viruses and other food-borne pathogens.
SFA had said in 2021 that blood products are prohibited as they can "easily support the growth of bacteria and harbour diseases".
The agency reminded consumers on Friday that food safety is a joint responsibility, and that they should only purchase such products from licensed retailers and cook them thoroughly.
