Five individuals have been formally charged in connection with a deadly food poisoning incident at a Malaysian restaurant chain in Taiwan, which resulted in the deaths of six diners.
The tragic event occurred at the Polam Kopitiam’s Xinyi branch in Taipei in March 2024. In addition to the fatalities, at least 33 other patrons reported falling ill after eating at the restaurant.
The victims were found to have consumed flat rice noodles that were improperly stored, contaminated with bongkrekic acid, a rare and lethal toxin.
According to Deputy Chief Prosecutor Kao I-shu of the Taipei District Prosecutors Office, the restaurant’s owner, branch manager, two chefs, and an intern have been indicted on charges including negligent homicide, negligent injury, and violations of Taiwan’s Act Governing Food Safety and Sanitation.
Kao explained that the two chefs, identified as Chou and Ho, along with the intern, had stored open packages of flat rice noodles at room temperature despite knowing the noodles should be kept chilled. The three individuals allegedly placed the noodles in a kitchen storage basket on a lower shelf from an unspecified date in March until March 24, continuing to serve the improperly stored noodles to customers.
Ho, one of the chefs, is also accused of failing to follow basic food safety protocols. Kao stated that Ho used the same plastic bag as a glove when handling noodles from different packages, leading to cross-contamination.
Bongkrekic acid, which forms under hot and humid conditions, was produced by a bacterium, Burkholderia gladioli, that grew in the improperly stored noodles. According to the prosecutor’s office, the restaurant’s location in the Far Eastern Xinyi A13 Department Store turned off its air-conditioning after business hours, which contributed to the contamination. After cleaning the kitchen floors at the end of their shifts, the wastewater drained near the storage basket, further exacerbating the problem.
The prosecutors are seeking a prison term of at least four years and two months for Ho, and no less than four years for the restaurant owner, surnamed Li, who is accused of failing to establish a proper food safety management system. Li is also said to have attempted to shift blame following the incident and showed no remorse.
An appropriate sentence is being recommended for the branch manager, surnamed Wang, and the intern. Meanwhile, a harsher penalty has been suggested for Chou, though details were not provided.
Under Taiwan’s legal framework, individuals found guilty of negligently causing another’s death can face up to five years in prison, short-term imprisonment, or a fine of up to NT$500,000 (approximately S$20,700).
The first fatality in the case was a 39-year-old man who ate at the restaurant on March 22 and died two days later. Another victim, a 40-year-old woman who consumed food at the restaurant in mid-March, spent more than a month in the intensive care unit before succumbing to multiple organ failure on April 29. Both individuals are believed to have eaten char kway teow, a stir-fried noodle dish, along with other meals at the restaurant.
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