Use of Sulphur Dioxide in Fresh Meat
Introduction
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1.
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Sulphur dioxide is widely
used in the food manufacturing industry as a preservative in a variety
of foods including preserved fruits and fruit juice. |
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2.
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However, fresh meat should
not contain any preservative. |
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3.
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In Hong Kong, the application of sulphur
dioxide in fresh meat is prohibited under the Preservatives in Food
Regulations of the Public Health and Municipal Services Ordinance,
Cap.132. |
Risk Assessment and Public Health
Significance
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1.
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Sulphur dioxide has the
property of accentuating the colour of meat such as beef. Some fresh
provision shops and market stalls use it to deceive customers into
believing that such meat are fresh even though the quality may have
deteriorated. |
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2.
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The chemical may induce allergic reactions
such as asthmatic attacks. Some people may complain of headache and
nausea after ingesting this preservative. |
Control Measures and Surveillance
Findings
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1.
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The testing of sulphur dioxide
in meat is included in our food surveillance programme. |
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2.
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Apart from sending food samples to Government
Laboratory, we also use a quick test to screen for sulphur dioxide
in fresh meat. |
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3.
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Any person found breaching the Preservatives
in Food Regulations, Cap.132 for sale of meat containing sulphur dioxide
will be prosecuted. The maximum penalty is a fine of $50,000 and imprisonment
for 6 months. |
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4.
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From 1.1.1999 to 30.6.2000, a total
of 777 samples of fresh meat were taken for testing of sulphur dioxide
resulting in 8 vendors being prosecuted. |
Advice to the Public
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1.
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Patronize licensed and reputable meat
shops. |
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2.
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When buying their food, the public is
advised to note whether the retailers are observing personal, food
and environmental hygiene. |
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3.
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Be cautious of meat with unusually bright
red colour as this may be caused by sulphur dioxide. |
Advice to the Trade
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1.
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Do not use any preservative including
sulphur dioxide in fresh meat. |
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2.
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Ensure the meat is stored
under hygienic condition and suitable temperature. |
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3.
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Obtain meat from approved
and reliable source. |
Risk Assessment Section
July 2000
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