CFS announces test results of targeted surveillance on use of sulphur dioxide in meat (second phase)

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (January 21) released testing results of the second phase of a targeted food surveillance project assessing the use of sulphur dioxide in meat. Among the 345 samples tested, except for four fresh beef samples found to contain a non-permitted preservative in fresh meat and announced earlier, all the remaining samples were satisfactory. The overall satisfactory rate was 99 per cent.

"The CFS is conducting the targeted surveillance project in phases. Samples of beef, pork and mutton were collected from fresh provision shops and market stalls between July and December last year for testing. The sampling locations also included meat shops and stalls which had previous records of selling meat containing sulphur dioxide," a spokesman for the CFS said.

Sulphur dioxide is 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 more fresh.

"Following repeated detection of the preservative in fresh meat samples, the CFS has launched targeted surveillance projects regularly to assess the use of the chemical in meat in recent years," the spokesman said.

The spokesman reminded the food trade that the use of preservatives in food must comply with the Preservatives in Food Regulation. No sulphur dioxide can be used in fresh or chilled meat.

It is an offence to sell fresh or chilled meat containing sulphur dioxide. The maximum penalty is a $50,000 fine and six months' imprisonment. Upon conviction, the FEHD would also suspend or cancel the fresh provision shop licence concerned under the Demerit Points System. For offences related to public market stalls, the tenancy would be terminated in accordance with the current mechanism.

Sulphur dioxide is of low toxicity. As it is water-soluble, most of it can be removed through washing and cooking. Upon normal consumption, it should pose no adverse health effects to humans. However, susceptible individuals who are allergic to sulphur dioxide may experience breathing difficulty, headache and nausea.

The spokesman advised members of the public to purchase food 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 food preservatives from a small range of food items.

Ends/Wednesday, January 21, 2015