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All samples of eggs, egg products and used cooking oil taken in two targeted food surveillance projects conducted by the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department, aimed at assessing the presence of industrial chemical dye, Sudan dyes, in eggs, egg products and safety of used cooking oil, were found to be satisfactory.
A CFS spokesman today (November 16) announced, "The CFS collected 200 samples of eggs (including scrambled 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, rice dumplings in bamboo leaf with duck egg yolk fillings and sticky rice wrapped in lotus leaf) from food factories, supermarkets, restaurants and bakeries in August and September this year 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.
Furthermore, the spokesman said, "To assess the safety of used cooking oil, the CFS collected between April and September this year 68 samples of used cooking oil from various restaurants and food factories for chemical testing of dioxins and dioxins-like substances, polycyclic aromatic hydrocarbon (PAH), aflatoxins, heavy metals, colouring matters and mineral oils. Results of all samples were satisfactory."
The spokesman said that although all samples passed the tests, traders should be cautious in sourcing egg-content materials, and should source them from reliable suppliers 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. At the same time, he advised the food trade to choose cooking oil of good quality and consistent stability, use properly designed cooking utensils, and avoid using expired cooking oil.
He also reminded food business operators to train their staff adequately, including clean cooking utensils frequently, select the lowest possible frying temperature, always filter food particles from cooking oil, frequently check the quality of oil and replace cooking oil as needed to maintain its quality.
"The public should patronise reliable shops and licensed restaurants and avoid choosing eggs and egg products which are of an abnormally bright colour.
"In addition, 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 16, 2012
Issued at HKT 16:01
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