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The Centre for Food Safety (CFS) recently conducted a targeted food surveillance to assess the use of the preservative sulphur dioxide in meat.
¡@¡@"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," a CFS spokesman said today (October 8).
"However, preservatives including sulphur dioxide are not allowed to be used in fresh, chilled or frozen meat. Nonetheless, individual meat traders have been found using sulphur dioxide to make the colour of meat look fresher."
The CFS recently collected 291 meat samples for tests. Sulphur dioxide was not detected in 272 of them, including 172 pork and 100 beef samples.
¡@¡@"However, the remaining 19, including 15 beef and four pork samples, were found to contain sulphur dioxide at levels between 10 ppm and 2,100 ppm," the spokesman said.
"As sulphur dioxide is water soluble and most of it can be removed through washing and cooking. Based on the levels detected, normal consumption should not pose any adverse health effects.
"But people who are allergic to the preservative may experience respiratory discomfort, headaches and nausea."
Under the Preservatives in Food Regulations, selling fresh, chilled or frozen meat containing preservatives is an offence and the maximum penalty is a fine of $50,000 and six months' imprisonment.
The spokesman appealed to the food trade not to use preservatives in fresh, chilled or frozen meat and to comply with the law and keep fresh meat properly. 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, prosecutions will be taken out," he said.
Ends/Wednesday, October 8, 2008
Issued at HKT 18:45
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