A testing conducted to assess the use of sulphur dioxide in meat revealed that all 140 fresh meat samples passed the test, according to Hong Kong's Center for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD).
The department has released the results of the first phase testing of a targeted food surveillance project assessing the use of sulphur dioxide in meat.
The beef, pork and mutton samples were collected from fresh provision shops and market stalls between March and April for testing. The sampling locations covered the meat stalls which had previous records of selling meat containing sulphur dioxide.
Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and sausages. However, under the Preservatives in Food Regulation, it is not permitted in fresh, chilled or frozen meat.
A CFS spokesman said that individual meat traders had been found illegally using sulphur dioxide to make the meat look fresher.
"The CFS is conducting a three-phase targeted surveillance project this year to assess the use of the chemical in meat following repeated detection of the preservative in fresh meat samples in recent years. Results of the second and third phases of the surveillance project will be announced later," the spokesman added.
In Hong Kong, it is an offence to sell fresh, chilled or frozen meat containing sulphur dioxide. The maximum penalty is a HK$50,000 ($6,441.71) fine and six months' imprisonment.
