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The test results of a targeted food surveillance assessing the use of nitrate and nitrite preservatives in meat, meat products and cheese released today (December 6) by the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department showed that all 550 samples were satisfactory.
Under the Preservatives in Food Regulation, a CFS spokesman noted, nitrate and 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 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) between August and November this year for testing nitrate and nitrite. They comprised 60 samples of fresh, chilled and frozen meat, some 440 samples of meat products (such as bacon, ham, hamburgers, preserved meat, preserved sausage, salted and smoked pork, Chinese sausage, dim sum, meat ball, canned meat, Siu Mei and Lo Mei), and about 50 cheese samples. All results were satisfactory," the CFS spokesman said.
It is unlikely for consumption of food containing nitrate and nitrite 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, their exposure can lead to the development of methaemoglobinaemia with reduced oxygen-carrying capacity of red blood cells. Besides, 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 nitrate and 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 the legal requirements.
Ends/Friday, December 6, 2013
Issued at HKT 14:31
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