Food surveillance on preservatives in preserved fruits and vegetables
The Centre for Food Safety (CFS) recently conducted a targeted food surveillance to assess the use of preservatives in preserved fruit and vegetables.
"About 620 samples of preserved fruit and vegetables, such as cucumber, radish, rakkyo, dried mango, raisin and dried apricot, were collected from retail outlets for testing of preservatives including sulphur dioxide, benzoic acid and sorbic acid. Five were found unsatisfactory," a CFS spokesman said today (March 20).
A sample of Sichuen mustard and a sample of preserved turnip were found to contain benzoic acid at levels of 1,700ppm and 3,300ppm respectively, exceeding the legal limit of 1,000ppm for that type of food.
A pickled mustard green sample and pickled garlic bulb sample were found to contain sulphur dioxide at levels of 350ppm and 560ppm respectively. The legal limit for use of sulphur dioxide in that type of food is 100ppm.
A dried apricot sample was found to contain sulphur dioxide at a level of 2,500ppm, higher than the 2,000ppm legal limit for that type of food.
The use of preservatives in food must comply with the Preservatives in Food Regulation. Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction.
"Sulphur dioxide and benzoic acid are commonly used preservatives in preserved fruits and other foods, and are of low toxicity. At the levels detected in the unsatisfactory samples, it should not pose significant health effect upon normal consumption," the spokesman said.
"Regarding the unsatisfactory samples, the CFS has taken follow-up action, including source tracing, asking concerned vendors to stop selling and to dispose of those food items, taking further samples and issuing warning letters. If there is sufficient evidence, prosecution will also be taken."
He reminded the food trade to follow good manufacturing practice and comply with legal requirements when using preservatives. The public is advised to buy food from reliable suppliers and maintain a balanced diet to reduce food risk.
Ends/Friday, March 20, 2009
