Test results of seasonal food surveillance on lap-mei (second phase) all satisfactory

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (February 11) announced that test results of some 30 samples collected under the second phase of a recently completed seasonal food surveillance project on lap-mei were all satisfactory.

A CFS spokesman said, "Lap-mei is popular in winter and the CFS has therefore conducted a seasonal food surveillance project on lap-mei in two phases. The first-phase test results were released in December last year. During the second phase of the project, a variety of lap-mei samples including Chinese pork sausages, preserved duck meat, preserved pork and Chinese liver sausages were collected from supermarkets, dried seafood stalls, grocery and market stalls for testing for preservatives usually found in preserved meat including nitrate and nitrite, as well as testing for metallic contamination, colouring matters and mineral oil.

"Despite the fact that all the samples tested in both phases were satisfactory, members of the public should maintain a balanced diet and avoid excessive consumption of lap-mei in view of its nitrate/nitrite content and potential risk of nitrosamine, as well as its relatively higher sodium, sugar and fat level, especially for individuals with diabetes, heart disease and high cholesterol. In addition, infants are highly susceptible to nitrite toxicity and should avoid consuming lap-mei. The intake of lap-mei among young children should also be restricted."

The spokesman also advised the trade to comply with the legal requirements, follow good manufacturing practice and only use permitted food additives in an appropriate manner. Retailers should source food from reliable suppliers and maintain a good recording system in accordance with the Food Safety Ordinance to allow source tracing if needed.

Ends/Wednesday, February 11, 2015