7 meat samples fail safety checks

December 19, 2012

Seven meat samples have failed Centre for Food Safety tests.
 
Releasing the findings of its targeted food surveillance project to assess the use of sulphur dioxide in meat, seven out of 180 fresh meat samples tested contained the preservative, which is not permitted for fresh, chilled or frozen meat.
 
The overall satisfactory rate was 96.1%.
 
One mutton and six beef samples were collected from three fresh provision shops and four market stalls. They were found to contain sulphur dioxide at levels ranging from 13 parts per million to 590.
 
The centre said the results of five of them were announced in the Food Safety Report for October, adding warning letters were issued to the shop operators concerned. Follow-up samples collected since then were satisfactory.
 
The centre said some traders use sulphur dioxide to make meat look fresher. Sulphur dioxide is of low toxicity. As it is water-soluble, most of it can be removed through washing and cooking. Adverse health effects are unlikely upon normal consumption of meat with similar levels of sulphur dioxide, but people who are allergic to it can experience breathing difficulties, headaches and nausea.