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In response to media enquiries about the results of a new round of tests for sulphur dioxide in beef, a spokesman for the Food and Environmental Hygiene Department (FEHD) said today (January 16):
"In December 2008 and January 2009, we collected fresh beef samples from retail outlets to test whether sulphur dioxide had been added. According to results available to date, of 179 beef samples, 29 were detected with sulphur dioxide at levels between 11ppm and 8,700ppm.
"Under the Preservatives in Food Regulation, sulphur dioxide is a permitted preservative in foods such as preserved fruits and fruit juices, but should not be added to fresh, chilled or frozen meat. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment.
"Sulphur dioxide is a low toxic preservative commonly used in the process of manufacturing a variety of foods including preserved fruits and fruit juices. It is water soluble and most of it can be removed through washing and cooking. The preservative may cause respiratory discomfort, headaches and nausea to people who are allergic to it.
"Regarding the unsatisfactory samples, the FEHD will prosecute the retailers concerned. We will also continue to monitor the situation."
Ends/Friday, January 16, 2009
Issued at HKT 16:31
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