Results of targeted surveillance on sulphur dioxide in meat (second phase)

The Centre for Food Safety (CFS) today (September 29) announced the results of a targeted food surveillance project for assessing the use of sulphur dioxide in meat. Of the 179 meat samples tested, nine samples were found containing sulphur dioxide, a preservative not permitted to be used in fresh, chilled or frozen meat. The overall satisfactory rate was 95%.

A CFS spokesman said that a two-phase targeted surveillance project was conducted this year to assess the use of sulphur dioxide after repeated detection of the preservative in fresh meat. The results of the first phase were announced in April.

Samples of pork, beef and mutton were collected in July and August from fresh provision shops and meat stalls during the second phase of the targeted surveillance project. Nine fresh beef samples were found to contain sulphur dioxide at levels ranging from 14ppm to 2200ppm. Among them, four samples had been announced in the Food Safety Report for July. 　

The remaining five samples announced today were collected from five meat stalls. The concerned vendors were all first-time offenders. The CFS had issued warning letters to the shop operators concerned and collected follow-up samples. Subsequent results were satisfactory.

Under the Preservatives in Food Regulation (Cap. 132, sub. Leg.), it is an offence to sell fresh, chilled or frozen meat containing sulphur dioxide and the maximum penalty is a fine of $50,000 and six months' imprisonment. Upon conviction, the Food and Environmental Hygiene Department will impose the penalty of suspension or cancellation of the concerned licence according to the"Demerit Points System". For public market stall owners, their tenancies might be terminated.

The spokesman said, "To make the meat look fresher, individual meat traders have been found using sulphur dioxide. The preservative is soluble in water and most of it can be removed through washing and cooking."

"With the levels detected from the samples, normal consumption should not pose any adverse health effects. But people who are allergic to the preservative may experience breathing difficulty, headache and nausea," he said.

The spokesman appealed to the food trade not to use sulphur dioxide in fresh, chilled or frozen meat and to comply with the law. Consumers were advised to purchase meat from reliable market stalls or fresh provision shops and not to buy or consume meat which is unnaturally red.

"We will continue to closely monitor the situation, including the sale of meat by previous offenders and conduct blitz inspections to ensure compliance," he added.

Ends/Wednesday, September 29, 2010
Issued at HKT 15:46