Singapore residents will soon be able to consume pig’s blood products again after authorities approved imports from an accredited slaughterhouse in Thailand, following years of restrictions linked to food safety concerns.
In an online circular issued on Wednesday (April 1), the Singapore Food Agency (SFA) said it has approved heat-treated pork blood products from Bangkhla Pig Slaughterhouse after completing food safety assessments.
Under the approval, each shipment must be accompanied by an official health certificate issued by Thai authorities, confirming compliance with Singapore’s animal health and food safety requirements.
The SFA also reminded traders that pork and pork products are only permitted to be imported from approved sources under its regulatory framework.
According to reports, CP Foods Singapore will serve as the importer for the product, which has already been supplied in pre-packaged, pasteurised form from Thailand for several years.
The product, commonly used in dishes such as pig organ soup, is expected to arrive in Singapore supermarkets within one to two months.
Animal blood products, including pig’s and duck’s blood, were previously banned in Singapore following the 1999 Nipah virus outbreak, which led to strict controls on the handling and import of such items.
The outbreak also resulted in a suspension of live pig imports from Malaysia, with restrictions only gradually eased years later under revised animal health protocols.
Authorities have consistently maintained strict oversight of animal blood products, citing risks of bacterial contamination and foodborne diseases if not properly handled.
In recent years, enforcement cases have continued, including fines and penalties for illegal import and sale of blood-based food items in Singapore’s food establishments.
