Preserved vegetable sample detected with preservative exceeding legal limit
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Product details are as follows:
Product name: Pickled Mustard
Place of origin: Thailand
Distributor: Kong Thai Native Foods Co
Net weight: 350 grammes/12.3 ounces per pack
Best-before date: May 4, 2018
"Subsequent to announcing a sample of the abovementioned pickled mustard detected with excessive sulphur dioxide earlier, a sample of the same kind but of a different batch from a retail outlet in Sham Shui Po was also found to contain the preservative at a level of 251 parts per million (ppm), exceeding the legal limit of 100 ppm," the spokesman said.
The CFS has informed the vendor concerned of the irregularity and the vendor has stopped selling and removed from shelves the affected batch of the product according to the instructions of the CFS. The CFS is also tracing the source and distribution of the affected product.
Sulphur dioxide is a commonly used preservative in a variety of foods including dried vegetables, dried fruits, pickled vegetables and meat products. This preservative is of low toxicity. As it is water soluble, most of it can be removed through washing and cooking. Based on the level of sulphur dioxide detected in the unsatisfactory samples, adverse health effects will not be caused under normal consumption. However, for individuals who are allergic to this preservative, there may be symptoms of shortness of breath, headache and nausea. The public are advised to seek medical treatment if they feel unwell after taking the food.
The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation (Cap 132BD). Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. Members of the public should buy food from reliable suppliers, and maintain a balanced diet so as to avoid excessive intake of certain harmful substances as a result of frequent consumption of a small range of food items.
The CFS will alert the trade, continue to follow up on the incident and take appropriate action. Investigation is ongoing.
Ends/Monday, August 8, 2016
Issued at HKT 20:25
Issued at HKT 20:25
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