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Test results on Sudan dyes in eggs and egg products satisfactory
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     The findings of a targeted food surveillance project to assess the presence of Sudan dyes in eggs and egg products released by the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (October 28) showed that test results on all 200 samples were satisfactory.

     A spokesman for the CFS said, "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, rice dumplings with duck egg yolk fillings wrapped in bamboo leaf and sticky rice wrapped in lotus leaf) from food premises and different retail outlets such as supermarkets, restaurants and bakeries for testing of Sudan dyes from August to September this year."

     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.

     "Previously, there were reports of food incidents related to eggs that were detected to contain Sudan dyes. The CFS also detected Sudan dyes in some eggs and egg products in food surveillance programme in the past. Hence, the CFS has conducted a targeted surveillance project to assess the situation regularly since 2008," the spokesman said.

     Although all samples passed the tests, the spokesman said traders should remain cautious in sourcing egg-content products and materials, and source them from reliable suppliers to ensure that ingredients used do not contain any Sudan dyes. They should follow Good Manufacturing Practice for manufacturing food products, and comply with the legal requirements regulating the use and labelling of food addictives.

     The spokesman also advised members of the public to patronise reliable shops and licensed restaurants, and avoid choosing eggs and egg products which are of abnormally bright colour. People should also follow a balanced diet to avoid excessive exposure to food additives from a small range of food items.

Ends/Monday, October 28, 2013
Issued at HKT 14:31

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