The Centre for Food Safety tested fresh meat samples for the banned preservative sulphur dioxide and released the test results today.
Among the 345 samples tested, four failed, accounting for a 99% overall satisfactory rate.
Samples of beef, pork and mutton were collected from fresh provision shops and market stalls between July and December last year.
Sulphur dioxide is commonly used as a preservative in a variety of foods including dried fruit, pickled vegetables and meat products such as sausages and grilled burgers, but it is banned in fresh or chilled meat in Hong Kong.
Offenders can be fined $50,000 and imprisoned for six months. Their licences may also be suspended or cancelled.
Food safety officials advise consumers to purchase food from reliable market stalls or fresh provision shops, and avoid meat which is unnaturally red.
