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The Centre for Food Safety (CFS) recently conducted a targeted food surveillance exercise to assess the situation of formaldehyde in noodlefish.
Results showed that one of the 10 samples taken contained formaldehyde at a level of 600ppm. The samples were collected from retail outlets for testing.
"The CFS believes that formaldehyde might have been added as a preservative after the fish were caught, or during transportation or storage," a CFS spokesman said today (October 8).
"At the level of formaldehyde detected in the noodlefish sample, normal consumption is unlikely to pose adverse health effects. However, abdominal pain, vomiting and kidney problems cannot be ruled out for high consumers," the spokesman said.
"The main health concern of formaldehyde is its cancer-causing potential risk through exposure via inhalation. According to the World Health Organisation, there is not sufficient evidence to show that formaldehyde is carcinogenic through exposure through the oral route."
The CFS called on the trade not to add formaldehyde to fish or other marine products. Under the law, formaldehyde is not permitted for use as a food preservative. Contravention of the law could lead to a maximum fine of $50,000 and six months' imprisonment.
"Regarding the unsatisfactory sample, the CFS has issued a warning letter to the stall operator and is collecting sufficient evidence for prosecution. The stall has stopped selling the affected products and the CFS will collect follow-up samples if the operator resumes selling noodlefish," he added.
The CFS also advised the public to take note of the following when buying or cooking marine products (e.g. noodlefish):
* Avoid buying noodlefish that are stiff as formaldehyde could stiffen flesh of fish;
* Choose fish that are fresh and avoid those with an unusual smell; and
* Wash and cook marine products thoroughly as formaldehyde can dissolve in water and dissipate upon heating.
Ends/Friday, October 8, 2010
Issued at HKT 16:16
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