September 26, 2013

New Zealand's Ministry for Primary Industries (MPI) has found fresh meat samples taken from butchers and supermarkets in Auckland to contain health-endangering preservatives.

Partly due to its concern about a potential increase in the use of sulphur dioxide and other sulphites, which are illegal in raw meat, the MPI earlier this month had taken raw meat samples from butchers and supermarkets.

Due to the potential serious health effects, sulphites are only allowed in specified meat products, including some sausages, luncheon meat and manufactured ham. They are also used in wine and dried fruits. Added sulphites must be declared on food labels, allowing consumers to avoid the products involved. Sulphites can be used to make meat look fresher and last longer.

It was reported that all the dozen samples taken at random had been found to contain traces of sulphites. Tests were now being carried out on 27 samples from butchers and supermarkets in Auckland.

MPI operational manager Gary Orr said premises visited earlier had been revisited. On the risk caused by sulphites, he noted: "The evidence to date of illnesses arising from implicated red meat where sulphites have been used is very, very low."