食物環境衞生署轄下的食物安全中心歷年來在經同儕評審的期刊上發表了多篇文章，茲收錄如下供有興趣人士閱覽。

期刊文章

2026

Chen MYY, Lin VFP, Wong J, Kung KH, Cheung TYY. Knowledge, attitudes and practices of street food handlers in Hong Kong: A mixed methods study. Food and Humanity. 2026; 7:101245. https://doi.org/10.1016/j.foohum.2026.101245.

Chung SWC, Kwok JLY, Chan TC, Wong WWK, Chan GYS, Chow TCY, Cheung TYY. Dietary exposure to nitrate and nitrite of the Hong Kong population through a total diet study. Food Additives and Contaminants: Part A. 2026; 43(2):248-261.

2025

Chung SWC, Wong WWK, Kwok JLY. Advancement in methodology for the estimation of dietary exposure to chemical substances of the second Hong Kong total diet study. Food Additives and Contaminants: Part A. 2025; 42(9):1166-1177.

2024

Chung SWC, Liu MPS, Wong KKC, Chan GYS. Dietary exposure to polyaromatic hydrocarbons of the Hong Kong population. Food Additives and Contaminants: Part A. 2024; 41(8):969-978.

2023

Mang JCY, Chen MYY, Ho CSW, Ng HCC, Yeung STK. Knowledge, attitudes and practices of food handlers in restaurants that serve undercooked burgers in Hong Kong: A mixed methods study. Food Control. 2023, 109543. https://doi.org/10.1016/j.foodcont.2022.109543.

2022

Chung SWC, Wong WWK. Chromatographic analysis of dithiocarbamate residues and their metabolites in foods employed in dietary exposure studies - a review. Food Additives and Contaminants: Part A. 2022; 39(10):1731-1743.

2020

Chung SWC, Lau JSY, Lau JPK. Occurrence of organotin compounds in seafood from Hong Kong market Marine Pollution Bulletin. 2020, 154:111116.

Chung SWC, Wu AHT, Lau JSY. Development of a Robust and Sensitive Method for Analyzing Butyltins, Phenyltins and Octyltins in Seafood Food. Analytical Methods 2020; 13(2):337-347.

Chung SWC, Wu AHT. Development and validation of analytical method for the analysis of sterigmatocystin in roasted coffee beans and black pepper using liquid chromatography-tandem mass spectrometry. Food Additives and Contaminants: Part A 2020; 37(2):355-362.

Chung SWC, Lau JSY. Occurrence and dietary exposure of adult populations to phthalates in Hong Kong Edelweiss. Food Science and Technology. 2020; 1:21-28.

2018

Chung SWC. How effective are common household preparations on removing pesticide residues from fruit and vegetables? A review. Journal of the Science of Food and Agriculture. 2018; 98(8):2857-2870.

Chung SWC, Lau JSY, Chu YK. Dietary exposures to non-dioxin-like PCBs of the Hong Kong adult population from a Total Diet Study. Food Additives and Contaminants: Part A. 2018; 35(3):519-528.

Chung SWC, Lam ACH. Development of an analytical method for analyzing pyrrolizidine alkaloids in different groups of foods by UPLC-MS/MS Journal of Agricultural and Food Chemistry. 2018; 66(11):3009-3018.

2017

Chung SWC, Wu AHT. Determination of butyltins, phenyltins and octyltins in foods with preservation of their moieties: A critical review on analytical methods. Journal of Chromatography A. 2017; 1505:18-34.

Chung SWC, Lam ACH. Investigation of pyrrolizidine alkaloids including their respective N-oxides in selected food products available in Hong Kong by liquid chromatography electrospray ionisation mass spectrometry Food Additives and Contaminants: Part A. 2017; 34(7):1184-1192.

2016

Yau ATC, Chen MYY, Lam CH, Ho YY, Xiao Y, Chung SWC. Dietary exposure to mycotoxins of the Hong Kong adult population from a Total Diet Study. Food Additives and Contaminants Part A. 2016; 33(6):1026-1035.

2015

Chung SWC, Lam CH, Development of a 15-class multiresidue method for analyzing 78 hydrophilic and hydrophobic veterinary drugs in milk, egg and meat by liquid chromatography-tandem mass spectrometry. Analytical Methods. 2015; 7(16):6764-6776.

Chung SWC, Lau JSY, Single laboratory validation of an environmentally friendly single extraction and cleanup method for quantitative determination of four priority polycyclic aromatic hydrocarbons in edible oils and fats. Analytical Methods. 2015; 7(18):7631-7638.

Chen MYY, Wong WWK, Chen BLS, Lam CH, Chung SWC, Ho YY, Xiao Y. Dietary exposures to organochlorine pesticides of the Hong Kong adult population from a Total Diet Study. Food Additives and Contaminants Part A. 2015; 32(3):342-51.

Chung SWC, Tong KSK, Xiao Y, Ho YY. Methylmercury and long chain n-3 fatty acids of 88 fish species commonly consumed in Hong Kong. Journal of Analytical Science and Technology. 2015;6:5.

Chung SWC, Chen BLS. Development of a multiresidue method for the analysis of 33 organochlorine pesticide residues in fatty and high water content foods. Chromatographia. 2015;78(7-8):565-577.

2014

Chen MYY, Chan BTP, Lam CH, Chung SWC, Ho YY, Xiao Y. Dietary exposures to eight metallic contaminants of the Hong Kong adult population from a Total Diet Study. Food Additives and Contaminants Part A. 2014;31(9):1539-49.

Chen MYY, Wong WWK, Chung SWC, Tran CH, Chan BTP, Ho YY, Xiao Y. Quantitative Risk-Benefit Analysis of Fish Consumption for Women of Childbearing Age in Hong Kong. Food Additives and Contaminants Part A. 2014;31(1):48-53.

Chung SWC, Lam CH. Development of an ultraperformance liquid chromatography tandem mass spectrometry method for the analysis of perfluorinated compounds in fish and fatty food. Journal of  Agricultural and Food Chemistry. 2014;62:5805-5811.

Chung SWC, Lam CH, Chan BTP. Total and inorganic arsenic in foods of the first Hong Kong total diet study. Food Additives and Contam Part A. 2014;31:650-657.

Wong WWK, Chung SWC, Lam CH, Ho YY, Xiao Y. Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong Total Diet Study. Food Additives and Contaminants. 2014;31:799-805.

Wong WWK, Yau ATC, Chung SWC, Lam CH, Ma S, Ho YY, Xiao Y. Dietary exposure of Hong Kong adults to pesticide residues: results of the first Hong Kong Total Diet Study. Food Additives and Contaminants Part A. 2014; 31: 852-871.

2013

Chen MYY, Wong WWK, Choi KK, Yip YC, Ho YY, Xiao Y. Dietary exposure to polybrominated diphenyl ethers (PBDEs) of the Hong Kong adult population: results of the first Hong Kong Total Diet Study. Food Additives and Contaminants Part A. 2013;30(10):1780-7.

Chung HY, Chung SWC, Chan BTP, Ho YY, Xiao Y. Dietary exposure of the Hong Kong adult to fatty acid esters of 3-monochloropropane-1,2-diol. Food Additives and Contaminants Part A. 2013;30(9):1508-1512.

Chung SWC, Chan ACM, Lin VFP, Xiao Y, Ho YY. Iodine content in commonly consumed foods in Hong Kong and its changes in food process. Food Additives and Contaminants Part B. 2013;6:24-29.

Chung SWC, Chan BTP, Chung HY, Xiao Y, Ho YY. Occurrence of bound 3-monochloropropan-1,2-diol in commonly consumed foods in Hong Kong analyzed by enzymatic hydrolysis and GC-MS detection. Food Additives and Contaminants Part A. 2013;30:1248-1254.

Chung SWC, Tong SK, Lin VFP, Chen MYY, Ma JKM, Xiao Y, Ho YY. Trans fatty acids in the Hong Kong food supply. Journal of Chemistry. 2013;(1):1-7.

Wong WWK, Chung SWC, Chan BTP, Ho YY, Xiao Y. Dietary exposure to inorganic arsenic of the Hong Kong population: results of the first Hong Kong Total Diet Study. Food and Chemical Toxicology. 2013;51:379-385.

Wong WWK, Yip YC, Choi KK, Ho YY, Xiao Y. Dietary exposure to dioxins and dioxin-like PCBs of Hong Kong adults: results of the first Hong Kong Total Diet Study. Food Additives and Contaminants Part A. 2013;30:2152-2158.

2012

Chung SWC, Chan BTP. Simultaneous determination of 2- and 3-Monochloropropan-1,3-diol Esters in Foods by Enzymatic Hydrolysis and GC-MS detection. Chromatographia. 2012;75:1049-1056.

Chung SWC, Lam CH. Development and validation of a method for the determination residues of 15 pyrethroids and 2 metabolites of dithiocarbamates in foods by ultra performance liquid chromatography-tandem mass spectrometry. Analytical and Bioanalytical Chemistry. 2012;403:885-896.

Chung SWC, Tran JCH, Wong WW. Capability of laboratories to determine core nutrients in foods – results of an international proficiency test. Accreditation and Quality Assurance. 2012;17:35-44.

2011

Chen MYY, Chung SWC, Tran JCH, Tong KSK, Ho YY, Chan CHY, Xiao Y. Dietary exposure of Hong Kong adults to nitrate and nitrite from vegetable intake. Food Additives and Contaminants Part B. 2011;4(2):94-8.

Chung SWC, Chan BTP. A reliable method to determine methylmercury and ethylmercury simultaneously in foods by gas chromatography with inductively coupled plasma mass spectrometry after enzymatic and acid digestion. Journal of Chromatography A. 2011;1218:1262-1265.

Chung SWC, Chen BLS. Determination of organochlorine pesticide residues in fatty foods: A critical review on the analytical methods and their testing capabilities. Journal of Chromatography A. 2011;1218:5555-5567.

Chung SWC, Tran JCH, Tong KSK, Chen MYY, Xiao Y, Ho YY, Chan CHY. Nitrate and nitrite levels in commonly consumed vegetables in Hong Kong. Food Additives and Contaminants Part B. 2011;4:34-41.

Tang ASP, Chung SWC, Kwong KP, Xiao Y, Chen MYY, Ho YY, Ma SWY. Ethyl carbamate in fermented foods and beverages: Dietary exposure of Hong Kong population in 2007 - 2008. Food Additives and  Contaminants Part B. 2011;4:195-204.

2010

Chen MYY, Tang ASP, Ho YY, Xiao Y. Dietary exposure of secondary school students in Hong Kong to polybrominated diphenyl ethers from foods of animal origin. Food Additives and Contaminants Part A. 2010;27(4):521-9.

Chung SWC, Chan BTP. Validation and use of a fast sample preparation method and liquid chromatography-tandem mass spectrometry in analysis of ultra-trace levels of 98 organophosphorus pesticide and carbamate residues in a total diet study involving diversified food types. Journal of Chromatography A. 2010;1217:4815-4824.

Chung SWC, Kwong KP, Chen BLS. Determination of ethyl carbamate in fermented foods by gas chromatography high resolution mass spectrometry. Chromatographia 2010;72:571-575.

Wong WWK, Chung SWC, Kwong KP, Ho YY, Xiao Y. Dietary exposure to aluminium of Hong Kong population. Food Additives and Contaminants Part A. 2010;27:457-463.

2009

Chung SWC, Chan BTP. Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong. Food Additives and Contaminants Part B. 2009;2:44-51.

Chung SWC, Kwong KP, Tang ASP, Yeung STK. Ochratoxin A levels in food stuff marketed in Hong Kong. Journal of Food Composition and Analysis. 2009;22:756-761.

Ma KM, Chan CM, Chung SW, Ho YY, Xiao Y. Dietary exposure of secondary school students in Hong Kong to benzoic acid in prepackaged non-alcoholic beverages. Food Additives and Contaminants Part A. 2009;26(1):12-16.

Tang SP, Kwong KP, Chung WC, Ho YY, Xiao Y. Dietary exposure to total mercury and methylmercury from fish intake in Hong Kong secondary school students. Food Additives and Contaminants Part B. 2009;2:8-14.

2008

Chung SWC, Chan BTP, Chan ACM. Determination of free and reversibly-bound sulfite in selected foods by high performance liquid chromatography with fluorometric detection. Journal of AOAC INTERNATIONAL. 2008;91:98-102.

Chung SWC, Kwong KP, Tang ASP, Xiao Y, Ho PYY. Mercury and methylmercury levels in main traded fish species in Hong Kong. Food Additives and Contaminants Part B. 2008;1:106-113.

Chung SWC, Kwong KP, Yau JCW. Dietary exposure to DDT of secondary school students in Hong Kong. Chemosphere. 2008;73:65-69.

Chung SWC, Kwong KP, Yau JCW, Wong AMC, Xiao Y. Chloropropanols levels in foodstuffs marketed in Hong Kong. Journal of Food Composition and Analysis. 2008;21:569-573.

Chung SWC, Kwong KP, Yau JCW, Wong WWK. Dietary exposure to antimony, lead and mercury of secondary school students in Hong Kong. Food Additives and Contaminants Part A. 2008;25:831-840.

Tang SP, Kwong KP, Chung SWC, Xiao Y. Analysis of cyanide contents in some food plants and effects of processing on their levels. Chinese Journal of Food Hygiene. 2008;20:428-431.

Yau JCW, Kwong KP, Chung SWC, Ho YY, Xiao Y. Dietary exposure to chloropropanols of secondary school students in Hong Kong. Food Additives and Contaminants Part B. 2008;1(2): 93-99.

2007

Chung SWC, Kwong KP. Determination of Ochratoxin A at part-per-trillion level in cereal products by immunoaffinity column cleanup and high-performance liquid chromatography mass spectrometry. Journal of AOAC INTERNATIONAL. 2007;90:773-777.

2003

Leung KS, Lin A, Tsang CK, Yeung TK . Acrylamide in Asian Foods in Hong Kong. Food Additives and Contaminants. 2003;20:1105-1113.