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The Centre for Food Safety (CFS) today (November 7) announced the test results of a targeted food surveillance on the use of nitrate and nitrite preservatives in meat, meat products and cheese. Among the 500 samples collected, one sample was found unsatisfactory. The overall satisfactory rate was 99.8 per cent.
Under the Preservatives in Food Regulation, a CFS spokesman noted, sodium and potassium nitrate (generally referred to as nitrate) and sodium nitrite and potassium nitrite (generally referred to as nitrite) cannot be added to fresh, chilled or frozen meat. However, their use in cured meat and cheese is allowed, provided that the legal requirements are complied with and the levels concerned do not exceed the relevant legal limits. Contravention of the law is liable on conviction to a maximum fine of $50,000 and six months' imprisonment. As nitrate and nitrite can inhibit the growth of bacteria, they are thus commonly used as preservatives in meat curing and cheese making.
"The CFS collected the samples at different retail outlets (including supermarkets, grocery stores, restaurants and market stalls) in August and September this year for testing nitrate and nitrite. They comprised 60 samples of fresh, chilled and frozen meat, 390 samples of meat products (such as bacon, ham, hamburgers, preserved meat, Chinese preserved sausage, dim sum, meat ball, canned meat, siu mei and lo mei), and 50 cheese samples. Among them, one cheese sample imported from Australia was found to contain sodium nitrite at a level of 24 parts per million (ppm), exceeding the legal limit of 10 ppm," the CFS spokesman said.
"Nitrite is of low toxicity and the consumption of the cheese concerned under usual situations would not cause adverse health effects. Nonetheless, the CFS has taken follow-up actions for the unsatisfactory sample including asking the vendor concerned to stop its sale and dispose of the affected food items, issuing warning letters and notifying the relevant Australian authorities. Follow-up samples will be taken for testing if sale of the product resumes at the outlet concerned," he added.
Consumption of food containing nitrate or nitrite is unlikely to cause acute health effects under normal circumstances for the general public. However, for people who are more sensitive to nitrite, such as those with G6PD deficiency, exposure to nitrite can lead to the development of methaemoglobinaemia with reduced oxygen-carrying capacity of red blood cells. Infants are also more susceptible to this condition because their digestive and methaemoglobin reductase systems are still immature. In addition, long-term excessive intake of nitrite may increase the risk of cancer.
"The public should buy meat, meat products or cheese from reliable shops and refrain from buying meat with abnormal colour.
"They should also maintain a balanced diet and avoid excessive intake of particular substances because of picky eating," the spokesman said.
The spokesman urged the food trade to use preservatives appropriately, follow Good Manufacturing Practice and comply with legal requirements.
Ends/Wednesday, November 7, 2012
Issued at HKT 16:46
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