Use of Preservatives and Colouring Matter in Chinese New Year Foods

Use of Preservatives and Colouring Matter in Chinese New Year Foods (HTML)

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Chinese New Year Food Samples Tested for Preservatives 1996 -1999

Chinese New Year Food Samples Tested for Colouring Matter 1996 - 1999

Preservatives in Chinese New Year Food 1996 - 1999

Colouring Matter in Chinese New Year Food 1996 - 1999

Recommendations to Consumers

• Since the number of unsatisfactory samples was small, plus the fact that Chinese New Year Foods are seasonal foods, these foods are basically safe for human consumption.
• Consumers are advised to read the labels of prepackaged foods carefully, especially the expiry dates.
• Steamed puddings are perishable food items and should be stored in the refrigerator.
• People who are allergic to sulphur dioxide should avoid consuming sweetened fruits and vegetables.
• Since most of the Chinese New Year Foods are foods with high sugars and/or fat, people are advised to take a balanced diet even during the festive seasons. Those with diabetes should consult their dietitians regarding intake of these Chinese New Year Foods.

Recommendations to Trade

• Erythrosine (BS) is recommended to replace Rhodamine B.
• Sunset Yellow FCF is recommended to replace Orange II.
• The food trade is advised to adhere to Good Manufacturing Practice.
• The food trade is also advised to keep updated about the relevant regulations.