Fresh beef sample found to contain sulphur dioxide
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A spokesman for the CFS said, "The CFS collected the fresh beef sample from a fresh provision shop in Tin Shui Wai for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 608 parts per million."
According to the Preservatives in Food Regulation (subsidiary legislation of Cap 132), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months' imprisonment.
The CFS has informed the stall operator concerned of the above-mentioned irregularity.
Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and meat products such as sausages and grilled burgers, but under the Preservatives in Food Regulation, it is not permitted in fresh or chilled meat. Nonetheless, individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. This preservative is of low toxicity. As it is water soluble, most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headache and nausea.
The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or fresh provision shops. They should avoid buying or consuming meat which is unnaturally red and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items.
The CFS will continue to follow up on the case and take appropriate action.
Ends/Monday, August 22, 2016
Issued at HKT 18:30
Issued at HKT 18:30
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