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The Centre for Food Safety (CFS) today (October 27) announced the results of a targeted food surveillance project to assess the use of sulphur dioxide in meat. Of the 222 samples tested, the overall satisfactory rate was 95%, with 11 samples being found unsatisfactory.
The project had been conducted after repeated detection of the use of the non-permitted chemical in fresh meat in recent years, a spokesman for the CFS said.
The CFS collected samples of pork, beef and mutton from meat stalls for testing of sulphur dioxide. Nine fresh beef samples and two fresh pork samples were found to contain the preservative at levels ranging from 20ppm and 390ppm. Among them, seven samples had been announced in the Food Safety Report for July and August. The four newly released samples were found to contain sulphur dioxide at levels between 20ppm and 170ppm.
Under Cap 132BD (Preservatives in Food Regulation), sulphur dioxide is not permitted to be added to fresh, chilled or frozen meat. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment. The centre has taken follow-up action including issuing warning letters to the retailers concerned and taking further samples for testing. If there is sufficient evidence, prosecution will also be taken.
According to "Demerit Point System" of licensed food premises, the Food and Environmental Health Department will register demerit points against the licensed fresh provision shop. For repeat offenders, suspension or cancellation of licence will be imposed. For public market stalls, tenancy may be terminated if the tenants have been convicted of the Public Health and Municipal Services Ordinance, Cap 132 and its subsidiary legislations.
Five meat stalls of this targeted project were repeat offenders. Among them, three fresh provision shops and one public market stall had been prosecuted. One of the fresh provision shops also had a previous record of licence suspension for seven days. The Food and Environmental Hygiene Department will also prosecute the remaining one market stall.
"Sulphur dioxide is of low toxicity and does not pose serious health effects. It is also water soluble and most of it can be removed through washing and cooking. However, people who are allergic to the preservative may experience breathing difficulty, headaches and nausea," The spokesman said.
The spokesman urged the meat trade not to use sulphur dioxide in fresh, chilled or frozen meat. The public should buy meat from reliable shops.
"To safeguard food safety, the centre will continue to monitor the situation," he added.
Ends/Tuesday, October 27, 2009
Issued at HKT 16:51
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