Food Safety Focus (240th Issue, July 2026) – Article 4

Sulphur Dioxide Found in Beef Samples

In June, the Centre for Food Safety (CFS) announced that beef samples collected from a licensed food factory were found to contain sulphur dioxide, contravening the provisions on the Preservatives in Food Regulation (Cap. 132BD). The CFS had instructed the vendor to stop sales and dispose of the products concerned.

Under the provisions of Cap. 132BD, sulphites (including sulphur dioxide) can be used in dried fruits, pickled vegetables and grape wines. However, it is not allowed to be used in fresh, chilled or frozen meat.

Some vendors added sulphur dioxide to raw meat to delay oxidation and to retain a desirable fresh meat colour. Sulphur dioxide is water-soluble and largely removed during washing and cooking. However, it is also an allergen and may cause adverse reactions, including asthmatic attacks, headaches, and nausea, in susceptible individuals. Consumers should purchase from reputable retailers.