Fresh beef sample found to contain sulphur dioxide
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A spokesman for the CFS said, "Subsequent to announcing earlier that a fresh beef sample taken from a fresh provision shop in Sham Shui Po was detected with sulphur dioxide, the CFS took another fresh beef sample from the same shop for testing during follow-up investigation. A similar irregularity was detected with the test result showing that the sample contained sulphur dioxide at a level of 560 parts per million."
According to the Preservatives in Food Regulation (Cap 132BD), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months' imprisonment.
Prosecution will be instituted should there be sufficient evidence.
Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and meat products such as sausages and grilled burgers, but under the Regulation it is not permitted in fresh or chilled meat. Nonetheless, individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. This preservative is of low toxicity. As it is water soluble, most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headache and nausea.
The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or fresh provision shops. They should avoid buying or consuming meat which is unnaturally red and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items.
The CFS will continue to follow up on the case and take appropriate action.
Ends/Monday, May 14, 2018
Issued at HKT 17:05
Issued at HKT 17:05
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