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The Centre for Food Safety (CFS) recently conducted a targeted food surveillance project to assess use of the preservative sulphur dioxide in meat.
Under the law, preservatives, including sulphur dioxide, should not be added to fresh or frozen meat. However, individual meat traders had been using sulphur dioxide to make the colour of fresh meat look fresher.
Releasing the results of the surveillance project today (November 15), a CFS spokesman said that the CFS collected 321 meat samples for tests between July and October.
"No sulphur dioxide was detected in 306 samples. These included 187 pork, 107 beef and 12 mutton samples.
"However, the remaining 15 - 11 beef, three pork and one mutton samples - contained sulphur dioxide at levels between 23ppm and 3,300ppm," the spokesman said.
Under the Preservatives in Food Regulations, selling fresh or frozen meat containing preservatives is an offence. The maximum penalty is a fine of $50,000 and six months' imprisonment.
"Sulphur dioxide is of low toxicity and commonly used in the food manufacturing industry as a preservative in a variety of foods including preserved fruits and fruit juices. But it is not allowed to be used in fresh or frozen meat," the spokesman said.
"Based on the levels of sulphur dioxide detected in the meat samples, normal consumption should not pose any adverse health effects. Sulphur dioxide is water soluble so most of it can be removed through washing and cooking.
"But people who are allergic to this preservative may experience respiratory discomfort, headaches and nausea."
The spokesman appealed to the food trade not to use preservatives in fresh or frozen meat and to comply with legal requirements. He also reminded people to buy meat from reliable stalls.
"Regarding the unsatisfactory samples, the CFS has taken follow-up action, including collecting follow-up samples and issuing warning letters to the shop operators concerned. If there is sufficient evidence, they will be prosecuted," the spokesman said.
Ends/Thursday, November 15, 2007
Issued at HKT 17:03
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