Use of Preservatives and Colouring Matter in Chinese New
Year Foods
Use of Preservatives and
Colouring Matter in Chinese New Year Foods (HTML)
Download the report (PDF)
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
- Flour Confectionery
- Maximum permitted levels are 0.1% by weight of either sorbic acid
or propionic acid.
- Dried Fruits
- Maximum permitted level for the use of sulphur dioxide is 0.2% by
weight.
- 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.
|
