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A spokesman for the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (April 28) said that two samples of fresh beef were found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat, and it will continue to follow up on the cases.
"The CFS continues to conduct a targeted food surveillance project to assess the use of sulphur dioxide in meat. Two fresh beef samples collected from two fresh provision shops in Kwun Tong and Fanling respectively were found to contain sulphur dioxide at levels of 44 parts per million (ppm) and 15 ppm. According to the Preservatives in Food Regulation (subsidiary legislation of Cap 132), 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. The CFS will inform the shop operators concerned of the above-mentioned results. Follow-up samples will be taken from the vendors for testing to ensure compliance with relevant statutory provisions," the spokesman said.
The test results of other samples taken for the targeted surveillance will be announced later.
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 Preservatives in Food Regulation, it is not permitted in fresh or chilled meat. Nonetheless, individual meat traders have been found illegally using sulphur dioxide to make the 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.
Ends/Tuesday, April 28, 2015
Issued at HKT 15:32
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