The test results showed that the fresh beef sample contained sulphur dioxide at a level of 812 parts per million (ppm) and the two fresh pork samples contained sulphur dioxide at levels of 10 ppm and 11 ppm respectively
Hong Kong’s Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced that a fresh beef sample and two fresh pork samples were found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat. The CFS is following up on the cases.
A spokesman for the CFS said, “The CFS took the fresh beef sample from a fresh provision shop (FPS) at Tin Shui Market in Tin Shui Wai and the fresh pork samples from an FPS at Homantin Market in Kowloon City and a supermarket in Yau Tong respectively for testing under its routine Food Surveillance Programme. The test results showed that the fresh beef sample contained sulphur dioxide at a level of 812 parts per million (ppm), and the two fresh pork samples contained sulphur dioxide at levels of 10 ppm and 11 ppm respectively. The CFS is following up with the FPSs and the supermarket concerned about the irregularities.”
According to the Preservatives in Food Regulation (Cap. 132BD), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months imprisonment.
The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or fresh provision shops. They should avoid buying or consuming unnaturally red meat and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items.
