Hong Kong tested its meat for sulphur dioxide
CFS said that among some 600 samples tested, except for seven samples found to contain sulphur dioxide, a non-permitted preservative in fresh meat, which were announced earlier, all the remaining samples passed the test. The overall satisfactory rate was 98.8 per cent.
"In view of detection of the preservative in fresh meat samples in the past, the CFS has conducted targeted surveillance projects regularly on the use of the chemical in meat in recent years. Samples of beef, pork and mutton were collected from fresh provision shops, supermarkets, market meat stalls and online retailers for testing. The sampling locations also included meat shops and stalls which had previous records of selling meat containing sulphur dioxide," a spokesman for the CFS said.
Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and meat products such as sausages and grilled burgers. However, under the Preservatives in Food Regulation, it is not permitted in fresh or chilled meat.
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