Hong Kong CFS: Illegal Preservative Detected in Beef Samples in North District
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced on June 6 that "sulphur dioxide," a preservative not permitted for use in such products, was found in samples of beef and beef congee taken from a licensed food factory in the North District. The CFS is currently following up on the incident to ensure public food safety.
According to the CFS report, the testing was conducted through a routine food surveillance programme. Staff members took a sample of fresh beef and a sample of beef congee from the factory. Laboratory results showed that both samples contained sulphur dioxide. Under Hong Kong law, it is illegal to add sulphur dioxide to fresh, chilled, or frozen meat.
Sulphur dioxide is a commonly used preservative, often found in dried fruits or pickled vegetables. However, some unscrupulous traders add it to fresh meat to make the meat appear redder and more vibrant, thereby deceiving consumers. Although sulphur dioxide can be removed during washing and cooking, individuals allergic to it may experience symptoms such as asthma, headaches, or nausea after consumption.
The CFS stated that it has instructed the food factory involved to stop selling the affected products. The Centre will also continue to track the source of the products and consider taking prosecution action once sufficient evidence is collected. According to relevant legislation, the maximum penalty upon conviction is a fine of HK$50,000 and six months' imprisonment.
Finally, the CFS urges consumers to purchase meat from reliable shops. If the color of the meat appears unnaturally red, they should remain vigilant. Furthermore, the public should thoroughly wash and cook food during preparation to reduce the risk of ingesting chemical substances.