Hong Kong: Fresh pork samples contain sulphur dioxide.

Food Environment
Health

Food Safety
Centre) announced today (November 28) that it is following up on the

incident after a fresh
pork
sample was detected that cannot be used in the new


Fresh Meat



class..A spokesman for the Centre said: The Centre took samples of fresh pork from a stall in Shihu Market Market through the Constant Food Monitoring Programme for testing. The results showed that the sample contained 14 parts per million of sulfur dioxide..Under the Food Preservatives Regulations (Chapter 132 Subsidiary Legislation), it is an offence to add sulphur dioxide to fresh and chilled meat, punishable by a maximum fine of $50,000 and imprisonment for six months..The Centre is known to be involved in the above-mentioned irregularities of the Merchants and, if there is sufficient evidence, the Centre will prosecute..Sulfur dioxide is a preservative and is often used in dried fruits, pickles and processed meat products such as sausages and hamburgers. However, according to the Preservatives regulations in Food, sulphur dioxide may not be used in fresh or chilled meat. However, individual traders illegally add sulphur dioxide to meat in order to make it more distinctive. This preservative is low-toxic, soluble in water, and cleaning and cooking removes most of the sulfur dioxide from food, but people with an allergic reaction to sulfur dioxide may develop symptoms such as wheezing, headache, or palpitations..The spokesman reminded the industry to comply with the law and not to sell fresh and chilled meats mixed with sulphur dioxide. Members of the public should buy meat from reliable market stalls or fresh food shops, never buy or eat meat with unusually bright red colours, and pay attention to a balanced diet, as partial eating can lead to malnutrition or excessive intake of chemicals..The Centre will continue to follow up on incidents and take appropriate action..Thewill be completed on Monday, November 28, 2016
.