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The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (November 20) announced that test results of 63 samples collected under the recently completed seasonal food surveillance project on lap-mei (first phase) were all satisfactory.
A CFS spokesman said, "Lap-mei is getting popular with the approach of winter and the CFS has conducted a seasonal food surveillance project on lap-mei in two phases. During the first phase of the project, a variety of lap-mei samples including Chinese pork sausages, Chinese liver sausages, preserved duck meat and preserved pork were collected from different retailers (including online retailers) for testing of veterinary drug residues and preservatives usually found in preserved meat including nitrate and nitrite, as well as other food additives such as sulphur dioxide and colouring matter.
"Despite the fact that all the samples tested were satisfactory, members of the public should maintain a balanced diet and avoid excessive eating of lap-mei in view of its nitrate/nitrite level and potential risk of nitrosamine, as well as its relatively higher sodium, sugar and fat content, especially for individuals with diabetes, heart disease and high cholesterol. In addition, infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei. The intake of lap-mei among young children should also be restricted," the spokesman said.
"Furthermore, the International Agency for Research on Cancer of the World Health Organization has classified processed meat as 'carcinogenic to humans' (Group 1), and has advised consumers to reduce the consumption of processed meat," he added.
The spokesman also advised the trade to comply with the legal requirements, follow good manufacturing practice and only use permitted food additives in an appropriate manner. Retailers should source food from reliable suppliers and maintain a good recording system in accordance with the Food Safety Ordinance to allow source tracing if needed.
He said the CFS will continue to conduct surveillance on lap-mei and the second phase results will be released in a timely manner to ensure food safety.
Ends/Friday, November 20, 2015
Issued at HKT 14:31
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