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In response to media enquiries about the adding of sulphur dioxide by traders to frozen meat for sale as fresh meat, a spokesman for the Food and Environmental Hygiene Department (FEHD) today (November 24) said:
"We have always been concerned about the illegal use of sulphur dioxide by meat traders. Fresh provision shops and market stalls selling meat are subject to regular inspections to monitor the source and safety of meat on sale.
"The Centre for Food Safety's (CFS) food surveillance programme covers the sample testing of beef from retail outlets for sulphur dioxide. If unsatisfactory samples are found, the centre will issue warning letters to the retailers concerned, or prosecute if there is sufficient evidence of contravention.
"The CFS conducted a targeted surveillance from July to September this year to assess the use of sulphur dioxide in meat. Some 290 pork and beef samples were collected for tests, among which 15 beef samples were found to contain sulphur dioxide. The results were announced in early October. The CFS then took follow-up samples from the retail outlets where the unsatisfactory samples had been taken. Sulphur dioxide was found again in the beef from two of these retail outlets. The CFS is considering prosecuting them.
"In view of recent reports on significant differentials in the retail prices of fresh beef, and suspected use of sulphur dioxide in frozen beef for sale as fresh beef, the FEHD has just completed another round of inspection and collected beef samples from 22 retail outlets for tests. Should sulphur dioxide be detected in these samples, we would consider prosecution.
"Sulphur dioxide is of low toxicity and commonly used in the food manufacturing industry as a preservative in a variety of foods including preserved fruits and fruit juices. The Preservatives in Food Regulation governs the amount of sulphur dioxide allowed in different food categories. Under the regulation, no preservative including sulphur dioxide should be added to fresh, chilled or frozen meat. From January to September this year, we took out six prosecutions against the use of sulphur dioxide in beef.
"Sulphur dioxide is water soluble and most of it can be removed through washing and cooking. However, people who are allergic to the preservative may experience respiratory discomfort, headaches and nausea.
"According to the International Agency for Research on Cancer of the World Health Organisation, there is inadequate evidence that sulphur dioxide can cause cancer in humans."
Ends/Monday, November 24, 2008
Issued at HKT 19:07
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