CFS announces test results of targeted surveillance on use of sulphur dioxide in meat

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (February 29) released the test results of a targeted food surveillance project assessing the use of sulphur dioxide in meat. Among the some 600 samples tested, except for six samples found to contain sulphur dioxide, a non-permitted preservative in fresh meat, all the remaining samples were satisfactory. The overall satisfactory rate was 99 per cent.

"In view of detection of the preservative in fresh meat samples in the past, the CFS has launched targeted surveillance projects regularly to assess the use of the chemical in meat in recent years. Samples of beef, pork and mutton were collected from fresh provision shops and market stalls last year for testing. The sampling locations also included meat shops and stalls which had previous records of selling meat containing sulphur dioxide. The test results showed that four fresh beef samples and two fresh pork samples contained sulphur dioxide, which have been announced earlier," a spokesman for the CFS said.

Sulphur dioxide is a preservative commonly used 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 (subsidiary legislation of Cap 132), 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. Sulphur dioxide 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 sulphur dioxide may experience breathing difficulty, headache and nausea.

Under the Regulation, the maximum penalty upon conviction of using sulphur dioxide in fresh or chilled meat is a fine of $50,000 and six months' imprisonment.

The spokesman reminded the food trade to comply with the regulation and not to sell fresh or chilled meat containing sulphur dioxide. Members of the public should purchase food from reliable market stalls or fresh provision shops, avoid buying or consuming meat which is unnaturally red and maintain a balanced diet to avoid malnutrition or excessive exposure to food preservatives from a small range of food items.

Ends/Monday, February 29, 2016