The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (May 27) that a beef congee sample was found to contain sulphur dioxide, contravening the provisions on preservative of the Preservatives in Food Regulation (Cap. 132BD) (the Regulation). The CFS is following up on the incident.

     A spokesman for the CFS said, "The CFS, under its routine Food Surveillance Programme, took the beef congee sample from a licensed general restaurant in Wah Kwai Estate, Aberdeen, for testing. The test result showed that the sample contained sulphur dioxide at a level of 680 parts per million."

     "The CFS has informed the restaurant concerned of the irregularity and instructed it to stop sale the product concerned and discard relevant raw materials," the spokesman added.

     According to the Regulation, contravening relevant provisions on preservatives is liable to a maximum fine of $50,000 and six months' imprisonment.

     Sulphur dioxide is a preservative which can be used in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products, but under the Regulation it is not permitted in fresh or chilled meat. Individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. Sulphur dioxide is water-soluble, and most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headaches and nausea after consumption.

     The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing.

Ends/Wednesday, May 27, 2026
Issued at HKT 20:02

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