Test results of seasonal food surveillance on lap-mei (first phase) all satisfactory

     The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (December 5) announced that test results of 40 samples collected under the recently completed first phase of a seasonal food surveillance project on lap-mei were all satisfactory.

     A CFS spokesman said, "Lap-mei is getting popular with the approach of winter and the CFS has conducted a seasonal food surveillance project on lap-mei in two phases. During the first phase of the project, a variety of lap-mei samples including Chinese pork sausages, preserved duck meat, preserved pork and Chinese liver sausages were collected from supermarkets, dried seafood stalls and grocery and market stalls for testing of preservatives usually found in preserved meat including nitrate and nitrite, and other food additives such as sulphur dioxide, colouring matters and antioxidants.

     "Despite the fact that all the samples tested were satisfactory, members of the public should maintain a balanced diet and avoid excessive eating of lap-mei in view of its nitrate/nitrite level and potential risk of nitroamine, as well as its relatively higher sodium, sugar and fat content, especially for individuals with diabetes, heart disease and high cholesterol. In addition, infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei. The intake of lap-mei among young children should also be restricted."

     The spokesman also advised the trade to comply with the legal requirements, follow good manufacturing practice and only use permitted food additives in an appropriate manner. Retailers should source food from reliable suppliers and maintain a good recording system in accordance with the Food Safety Ordinance to allow source tracing if needed.

     He said the CFS will continue to conduct surveillance on lap-mei and the second phase results will be released in a timely manner to ensure food safety.

Ends/Friday, December 5, 2014
Issued at HKT 16:53