Hong Kong finds all 92 imported hairy crab samples satisfactory in 2026 checks
Hong Kong's food safety watchdog tested 92 hairy crab samples from imports and retailers between January and October 2026, with all passing chemical checks for veterinary drugs, metals, hormones, dyes, pesticides and dioxins. The Centre for Food Safety advised consumers to buy from licensed sellers
The Centre for Food Safety of Hong Kong's Food and Health Bureau announced on 13 November 2026 that all 92 hairy crab samples taken from import and retail levels between January and October 2026 passed chemical testing. The tests covered veterinary drug residues, metal impurities, artificial hormones, colouring agents, pesticide residues, dioxins and dioxin-like polychlorinated biphenyls.
"All samples test results were satisfactory," a centre spokesman said. "The centre will continue to test hairy crabs to ensure food safety."
Under Hong Kong regulations, traders must hold a relevant permit or written permission from the Food and Environmental Hygiene Department to sell hairy crabs. Imported crabs must be accompanied by a health certificate issued by the exporting authority. Traders should purchase from reliable suppliers and store live crabs in refrigerators.
The centre advised the public to follow its "Five Keys to Food Safety" when buying, storing, handling and cooking hairy crabs. Consumers should choose live crabs with intact shells, a glossy appearance and no odour, sold in refrigerated conditions from licensed shops. For online purchases, buyers should use licensed e-stores and understand the risks of ordering perishable food.
Before cooking, users should scrub the crab body, legs and pincers with a brush. Hands must be washed with liquid soap and running water for at least 20 seconds before eating. Raw crabs should be stored in covered containers in a refrigerator, separated from other food to avoid cross-contamination.
The centre warned that all crabs must be thoroughly cooked and innards removed before consumption. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may live in the crab. Cooked crabs should be eaten promptly.
