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The Centre for Food Safety (CFS) today (December 7) announced the results of a recently conducted targeted food surveillance project on the use of preservatives nitrate and nitrite, in meat, meat products and cheese. Among the 500 samples collected, one sample was found unsatisfactory. The overall satisfactory rate was 99.8%.
"The CFS collected 57 samples of fresh, chilled and frozen meat, 393 samples of meat products (such as bacon, ham, hamburgers, preserved meat, Chinese preserved sausage, dim sum, meat balls, canned meat, 'siu mei' and 'lo mei'), and 50 cheese samples at different retail outlets (including supermarkets, groceries, restaurants and market stalls) from August to October for testing," a spokesman for the CFS said.
"Except for one unsatisfactory sample of imported almond crispy meat fibre found to contain nitrate exceeding the legal limit, which was announced in the Food Safety Report for October, all other samples were satisfactory."
Under the Preservatives in Food Regulation, the spokesman added, no preservatives, including nitrate and nitrite, are allowed to be added to fresh, chilled or frozen meat. However, uncooked pickled meat and cheese (other than cheddar, Cheshire-type cheese or soft cheese) may contain preservatives within the legal limits. Non-permitted or excessive use of nitrate and nitrite is not allowed. Upon conviction, the maximum penalty for offenders is a fine of $50,000 and six months' imprisonment.
Nitrate and nitrite are preservatives commonly used in meat curing and cheese making as they can inhibit the growth of bacteria. Consumption of food containing nitrite, the spokesman said, is unlikely to cause acute health effects. However, some people such as those with G6PD deficiency may be more sensitive to nitrite and it may affect the oxygen-carrying capacity of red blood cells, causing methaemoglobinaemia. Long term excessive intake of nitrite may increase the risk of cancer.
He reminded the public to maintain a balanced diet in order to avoid excessive exposure to food additives from a small range of foods. They should also buy meat, meat products or cheese from reliable shops and refrain from buying meat with abnormal colour.
He also urged the food trade to use preservatives appropriately, follow good manufacturing practice and comply with legal requirements.
Ends/Tuesday, December 7, 2010
Issued at HKT 14:31
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