The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (Feb. 10) that a fresh beef sample was found to contain sulfur dioxide, a preservative that is not permitted to be used in fresh meat. The CFS is following up on the incident.

A spokesman for the CFS said, "The CFS, under its routine Food Surveillance Programme, took the fresh beef sample from a fresh provision shop (FPS) at Nam Cheong Place Market in Sham Shui Po for testing. The test result showed that the sample contained sulfur dioxide at a level of 68 parts per million. The CFS is following up with the FPS concerned about the irregularity."

According to the Preservatives in Food Regulation (Cap. 132BD), it is an offense to add sulfur dioxide to fresh or chilled meat. The maximum penalty is a HK$50,000 fine and six months imprisonment.

Sulfur dioxide is a preservative that can be used in a variety of foods including dried vegetables, dried fruits, pickled vegetables and salted fish products, but under the Regulation it is not permitted in fresh or chilled meat. Individual meat traders have been found illegally using sulfur dioxide to make meat look fresher. Sulfur dioxide is water-soluble, and most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headaches and nausea after consumption.

The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulfur dioxide. Members of the public should purchase meat from reliable market stalls or FPSs. They should avoid buying or consuming meat which is unnaturally red, and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items.

​The CFS will continue to follow up on the incident and take appropriate action. The investigation is ongoing.

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