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Following is a question by the Hon Fred Li and a written reply by the Secretary for Health, Welfare and Food, Dr York Chow, in the Legislative Council today (May 2):
Question:
It has been reported that the Food Research Laboratory of the Food and Environmental Hygiene Department has purchased a large quantity of sophisticated laboratory equipment since its establishment in 2002, but some items of the equipment have never been used. In this connection, will the Government inform this Council:
(a) of the name, costs, reasons for procurement and frequency of utilization of the laboratory equipment purchased for the above Laboratory since 2002;
(b) whether it has reviewed the utilization of such equipment; if it has, of the findings of its review; if not, the reasons for that; and
(c) of the ways to raise the utilization rate of the laboratory equipment that has been used infrequently?
Reply:
Madam President,
(a) The Food Research Laboratory of the Food and Environmental Hygiene Department was established in 2002 to conduct research on risk assessment and to develop food safety standards. Like other laboratories, the Food Research Laboratory procures the necessary equipment by stages and has so far purchased 65 pieces of equipment at a total cost of about $30 million. Different equipment features different functions and some are tailor-made for specific purposes. For instance, analysis instruments are used to analyse materials of different nature and concentration, such as heavy metals, environmental pollutants, pollutants generated in food processing, additives such as preservatives/sweeteners/colouring materials, nutrients, allergens, natural toxins, mycotoxins, etc. Other equipment items include general purpose instruments like water purifier, chemical solvent vaporizers and chemical extractors for handling specimens.
(b) The Food Research Laboratory differs from general monitoring laboratories in that it uses a variety of analysis instruments as required for the specific objectives, nature, scope of individual projects as well as the subject chemicals to be analysed and their detection thresholds. Whilst a research project may use a variety of analysis instruments, the same instrument may also be used in a variety of projects. For instance, gas mass spectrometer may be used in research on chloropropyl alcohol, benzene and DDT. But special purpose equipment, such as water purifier, will record a utilization rate lower than those for general purposes. The utilization of specific instruments will also vary according to the themes of different research projects.
In the past few years, the Laboratory has conducted nearly 60 research projects, including about 20 large-scale thematic risk assessment researches on food safety. It has also studied and developed a number of analysis methods for materials including trans fatty acids, water soluble dietary fibers and propenamide, etc. These studies have helped to facilitate risk assessments and generate scientific data for food safety management. Some of the research findings have been submitted to international organisations, such as the World Health Organisation, to facilitate their risk assessment for food safety at the international level.
(c) In procuring and using equipment items, the Food Research Laboratory always takes into account the project objectives and the need to optimise resources. The lifespan of these laboratory instruments are generally designed for seven years or more but are expected to last longer since they are mainly used for research purposes in the Laboratory. Most of the 65 equipment items acquired have been used in different research projects and will be used again in future. The remaining few items (5) that have not yet been used will feature in projects scheduled for the current year, which include research on nutrients and microelements in food. The Food Research Laboratory will continue to monitor the equipment utilization to meet the needs of future research projects.
Ends/Wednesday, May 2, 2007
Issued at HKT 12:52
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