********************************************************
The Centre for Food Safety (CFS) recently conducted a targeted food surveillance to assess the situation of formaldehyde in noodlefish.
Samples of noodlefish were collected from retail outlets for testing. Results showed that five of the 10 samples taken contained formaldehyde at levels ranging from 170 to 570ppm.
"We believe the formaldehyde was added as a preservative after the fish were caught, or during transportation or storage," a CFS spokesman said today (November 3).
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, it is unlikely to cause adverse health effect upon normal consumption, but for the sample with highest detected level of formaldehyde, consumption on a long-term basis for high consumers could result in increased health risk, such as gastro-intestinal upset. While there is inadequate human data on the chronic health effects of formaldehyde through food consumption, the effects are extrapolated from animal experiments," the spokesman said.
"Regarding the unsatisfactory samples, the CFS has issued warning letters to the shop and stall operators concerned asking them to stop selling the affected products. We are tracing the source of the fish in question."
The CFS advises the public to take note of the followings 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/Monday, November 3, 2008
Issued at HKT 20:00
NNNN