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The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (November 27) discovered that the level of pesticide residue found in a Chinese wolfberry leaf sample exceeded legal limit. While the CFS is following up on the case, members of the public are reminded to prepare vegetables suitably before consumption, including rinsing and soaking them, to reduce any pesticide residue on the surface.
A CFS spokesman said, "The CFS collected the Chinese wolfberry leaf sample at the Vegetable Marketing Organization in Cheung Sha Wan under its regular Food Surveillance Programme. Test results showed that it contained cypermethrin at a level of 8.7 parts per million (ppm), i.e. about four times the maximum residue limit (2 ppm). According to the preliminary information, the affected vegetable came from a local farm.
"Based on the level of pesticide residue detected in the sample, adverse health effects will not be caused by normal consumption."
To minimise health risks posed by consuming vegetables contaminated by pesticide residues, the spokesman reminded the public to rinse vegetables several times under running water before soaking them in water for one hour, or blanch the vegetables in boiling water for one minute and discard the water, or do both to further minimise risks.
Since the Pesticide Residues in Food Regulation (Cap. 132CM) came into effect on August 1, the CFS has taken over 8 500 food samples at import, wholesale and retail levels for testing for pesticide residues and a total of 28 vegetable samples (including the unsatisfactory sample announced today) have been detected as having excessive pesticide residues. The overall unsatisfactory rate is less than 0.4 per cent. Any person who imports, manufactures or sells any food not in compliance with the requirements of the Regulation concerning pesticide residues commits an offence and is liable to a maximum fine of $50,000 and to imprisonment for six months.
The CFS will follow up on the unsatisfactory result, including tracing the source of the food in question and taking different samples of vegetables for testing so as to safeguard public health.
Ends/Thursday, November 27, 2014
Issued at HKT 19:23
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