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Liu Ma Kee, a century-old fermented tofu manufacturer in Hong Kong, closed suddenly on July 18, 2024, after weeks of being mired in controversy. Earlier in the month, local health authorities disclosed that recent tests on a batch of the company’s fermented bean curd showed unsatisfactory levels of the bacteria Bacillus cereus. The revelation led to a wave of condemnation from social media users. The brand, once featured by the Hong Kong Tourism Board, has since admitted that key ingredients were not manufactured in Hong Kong, but imported from mainland China.
