The fourth-generation owner of Liu Ma Kee said the century-old fermented bean curb brand has been importing from the mainland for three decades. Speaking on a radio programme, Jay Liu said the company was unable to manufacture the raw product because it couldn't meet sewage regulations here. But he emphasised that the items were processed locally, including seasoning and packaging, before they were put to sale. The Liu Ma Kee product was earlier found by the Centre for Food Safety to contain excessive levels of Bacillus cereus, sparking a war of words between the family running the business and health authorities. Liu on Monday apologised to the Centre for Food Safety, saying his family members had overreacted in their comments. The company closed down last week, and Liu said it's unlikely to reopen. "Our decision to shut down the store has nothing to do with the incident. We had already been facing a lot of pressure to close down earlier due to the city's worsening economic situation, as well as the change in weather that pose a challenge to the preservation of fermented bean curd."
