Use of Boric Acid in Rice Dumpling
Introduction
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1.
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Food surveillance findings in the past
have revealed that boric acid had been added to rice dumplings as
a preservative. |
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2.
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Boric acid gives rice dumplings a fresher
look and a better texture. |
Risk Assessment and Public Health Significance
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1.
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Boric acid is not a permitted preservative
under the Preservatives in Food Regulations of the Public Health and
Municipal Services Ordinance, Cap.132. |
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2.
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Boric acid can produce toxic symptoms
in humans, including nausea, vomiting, bloody diarrhoea and abdominal
pain. Infants and young children are more susceptible to boric acid
intoxication. |
Control Measures and Surveillance Findings
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1.
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The sale of rice dumplings containing
boric acid as a preservative is in contravention of Regulation 3 of
the Preservatives in Food Regulations, Cap.132. The maximum penalty
for contravening this regulation is $50,000 and imprisonment for 6
months. |
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2.
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All along, rice dumpling has been included
in the food surveillance programme. From 1.1.1999 to 30.6.2000, 108
samples of rice dumpling were tested for boric acid and 2 prosecutions
were taken. |
Advice to the Public
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1.
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Buy food from licensed food premises
or retail outlets with a good reputation. |
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2.
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Not to buy food from illegal hawkers
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Advice to the Trade
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1.
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Do not use any preservative including
boric acid in rice dumpling. |
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2.
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For retailers, obtain rice
dumplings from reliable suppliers. |
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3.
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Observe hygienic practice
during food preparation and storage. |
Risk Assessment Section
July 2000
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