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The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (June 7) announced the results of the first phase testing of a targeted food surveillance project assessing the use of sulphur dioxide in meat. All 140 fresh meat samples passed the test.
"The beef, pork and mutton samples were collected from fresh provision shops and market stalls between March and April for testing. The sampling locations covered the meat stalls which had previous records of selling meat containing sulphur dioxide," a spokesman for the CFS said.
Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and sausages. However, under the Preservatives in Food Regulation (subsidiary legislation of Cap 132), it is not permitted in fresh, chilled or frozen meat.
"Individual meat traders had been found illegally using sulphur dioxide to make the meat look fresher. The CFS is conducting a three-phase targeted surveillance project this year to assess the use of the chemical in meat following repeated detection of the preservative in fresh meat samples in recent years. Results of the second and third phases of the surveillance project will be announced later," the spokesman said.
The spokesman appealed to the food trade to comply with the law and not to use sulphur dioxide in fresh, chilled or frozen meat. It is an offence to sell fresh, chilled or frozen meat containing sulphur dioxide. The maximum penalty is a $50,000 fine and six months' imprisonment.
Upon conviction, the FEHD would also suspend or cancel the fresh provision shop licence concerned under the Demerit Points System. For offences related to public market stalls, the tenancy would be terminated in accordance with the current mechanism.
We will continue to closely monitor the situation and conduct blitz inspections on stalls with conviction records to ensure compliance. If there is sufficient evidence, prosecution action will be taken.
Sulphur dioxide is of low toxicity. As it is water-soluble, most of it can be removed through washing and cooking.
The spokesman advised members of the public to purchase meat from reliable market stalls or fresh provision shops. Additionally, they should avoid buying or consuming meat which is unnaturally red. Moreover, they should have a balanced diet so as to avoid excessive exposure to food preservatives from a small range of food items.
Ends/Friday, June 7, 2013
Issued at HKT 14:31
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