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The Centre for Food Safety (CFS) recently collected some noodlefish samples for testing. Results showed that nine of the 15 samples taken contained formaldehyde at levels ranging from 160 to 620 mg/kg.
"Although formaldehyde can be found naturally in marine products such as Bombay-duck and crustacean, up to several hundred mg/kg, the one detected in the noodlefish samples was believed to have been added on as a preservative after the fish were caught, or during transportation or storage," a CFS spokesman said today (March 30).
Under existing legislation, formaldehyde is not permitted for use as a food preservative. Contravention of the law could lead to a maximum fine of $50,000 and six months' imprisonment. The CFS called on the trade not to add formaldehyde into fish or other marine products.
"At the levels of formaldehyde detected in the noodlefish samples, normal consumption should not pose any adverse health effects," the spokesman said.
"We have asked the concerned fish stalls to stop selling noodlefish, and are investigating the source of the fish in question."
The CFS advises the public to take note of the following when buying or cooking marine products (e.g. noodlefish):
* Patronise reliable shops;
* Choose only fish that are fresh and avoid those with unusual smell;
* Avoid buying noodlefish that are stiff (formaldehyde could stiffen flesh of fish);
* Wash and cook marine products thoroughly as formaldehyde is water soluble and could dissipate upon heating.
Ends/Friday, March 30, 2007
Issued at HKT 18:10
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