Sulphur
dioxide is widely used in the food manufacturing
industry as a preservative in a variety
of foods including preserved fruits
and fruit juice.
2.
However,
fresh meat should not contain any preservative.
3.
In
Hong Kong, the application of sulphur
dioxide in fresh meat is prohibited
under the Preservatives in Food Regulations
of the Public Health and Municipal Services
Ordinance, Cap.132.
Risk
Assessment and Public Health Significance
1.
Sulphur
dioxide has the property of accentuating
the colour of meat such as beef. Some
fresh provision shops and market stalls
use it to deceive customers into believing
that such meat are fresh even though
the quality may have deteriorated.
2.
The
chemical may induce allergic reactions
such as asthmatic attacks. Some people
may complain of headache and nausea
after ingesting this preservative.
Control
Measures and Surveillance Findings
1.
The
testing of sulphur dioxide in meat is
included in our food surveillance programme.
2.
Apart
from sending food samples to Government
Laboratory, we also use a quick test
to screen for sulphur dioxide in fresh
meat.
3.
Any
person found breaching the Preservatives
in Food Regulations, Cap.132 for sale
of meat containing sulphur dioxide will
be prosecuted. The maximum penalty is
a fine of $50,000 and imprisonment for
6 months.
4.
From
1.1.1999 to 30.6.2000, a total of 777
samples of fresh meat were taken for
testing of sulphur dioxide resulting
in 8 vendors being prosecuted.
Advice
to the Public
1.
Patronize
licensed and reputable meat shops.
2.
When
buying their food, the public is advised
to note whether the retailers are observing
personal, food and environmental hygiene.
3.
Be
cautious of meat with unusually bright
red colour as this may be caused by
sulphur dioxide.
Advice
to the Trade
1.
Do
not use any preservative including sulphur
dioxide in fresh meat.
2.
Ensure
the meat is stored under hygienic condition
and suitable temperature.
Last
review date: 19-01-2005