************************************************************
The Centre for Food Safety (CFS) today (November 4) announced the results of two recently conducted targeted food surveillance projects on the use of preservatives, nitrate and nitrite, in meat, meat products and cheese; and the presence of industrial chemical dyes, Sudan dyes, in eggs and egg products.
Nitrate and nitrite in meat, meat products and cheese
-----------------------------------------------------
The CFS collected 500 samples at different retail outlets (including supermarkets, grocery stores, restaurants and market stalls) in August and September this year for testing nitrate and nitrite, comprising 56 samples of fresh, chilled and frozen meat; 394 samples of meat products (such as bacon, ham, hamburgers, preserved meat, Chinese preserved sausage, dim sum, meat balls, canned meat, siu mei and lo mei); and 50 cheese samples.
"Among them, a preserved pork sample was found to contain nitrate at a level of 932 parts per million (ppm), exceeding the legal limit of 500 ppm. Nitrate is of low toxicity and will not cause adverse health effects upon normal consumption," a CFS spokesman said.
"Regarding the unsatisfactory sample, the CFS has taken follow-up actions including asking the vendor concerned to stop selling the affected food, source tracing and issuing warning letters. A follow-up sample has also been taken for testing and the subsequent result was satisfactory," he added.
Under the Preservatives in Food Regulation, the spokesman noted, no preservatives, including nitrate and nitrite, are allowed to be added to fresh, chilled or frozen meat. However, uncooked pickled meat and cheese (other than cheddar, Cheshire-type cheese or soft cheese) may contain preservatives within the legal limits. Non-permitted or excessive use of nitrate and nitrite is not allowed.
"The maximum penalty upon conviction is a fine of $50,000 and six months' imprisonment," he said.
Consumption of food containing nitrate or nitrite is unlikely to cause acute health effects. However, some people such as those with G6PD deficiency may be more sensitive to nitrite and it may affect the oxygen-carrying capacity of red blood cells, causing methaemoglobinaemia. Infants are also more susceptible to it because of the immaturity of the digestive and methaemoglobin reductase systems. Long-term excessive intake of nitrite may increase the risk of cancer.
The spokesman reminded the public to buy meat, meat products or cheese from reliable shops and refrain from buying meat with abnormal colour.
He also urged the food trade to use preservatives appropriately, follow Good Manufacturing Practice and comply with legal requirements.
Sudan dyes in eggs and egg products
-----------------------------------
The CFS collected 200 samples of eggs (including fried eggs, tea leaf chicken eggs, quail eggs and lo shui eggs) and egg products (including Western cakes, egg tarts, egg rolls, egg noodles, salad dressings and mayonnaise, snacks, steamed egg custard buns and sticky rice wrapped in lotus leaf with duck egg yolk fillings) from food factories, supermarkets, restaurants and bakeries during the same period for testing of Sudan dyes. All results were satisfactory.
"Sudan dyes are synthetic chemical dyes for industrial use. Under the law, Sudan dyes are non-permitted colouring matters in food. The maximum penalty upon conviction is a fine of $50,000 and six months' imprisonment," the spokesman said.
He called on the trade to source materials from reliable suppliers and to ensure that ingredients used do not contain any Sudan dyes. They should also follow Good Manufacturing Practice for manufacturing food products and comply with legal requirements regulating the use and labelling of food additives.
"The public should patronise reliable shops and avoid choosing eggs and egg products which are of an abnormally intensified colour.
"Besides, they should also maintain a balanced diet to avoid excessive exposure to food additives from a small range of food items," he added.
Ends/Friday, November 4, 2011
Issued at HKT 14:34
NNNN
