October 28, 2009
Hong Kong breezes through meat safety inspection
The Centre for Food Safety of Hong Kong Tuesday (Oct 27) said 95 percent of 222 samples of meat have passed a test on the use of sulphur dioxide.
The centre collected samples of pork, beef and mutton from local meat stalls. Overall, nine fresh beef and two fresh pork samples were found to contain the preservative at levels exceeding the legal limit.
The test was conducted after repeated detections of the use of non-permitted chemicals in fresh meat in recent years.
Under Hong Kong's Preservatives in Food Regulation, sulphur dioxide cannot be added to fresh, chilled or frozen meat. Offenders are liable to six months' jail and a HK$50,000 (US$6,451) fine.
The centre has issued warning letters to the sellers concerned and taken more samples for testing.
According to the Food and Environmental Health Department of Hong Kong, sulphur dioxide is considered low toxicity and does not pose a serious health threat.
It is water-soluble and most of the chemical can be removed through washing and cooking. However, people who are allergic to the preservative can have breathing difficulties, headaches and nausea.
