The Centre for Food Safety (CFS) recently conducted a targeted food surveillance to assess the use of preservatives in preserved fruits and vegetables. "About 370 samples of preserved fruits and vegetables, such as cucumber, radish, leaf mustard, rakkyo, chillies, dried mango, raisin and dried apricot, were collected from retail outlets for testing of preservatives including sulphur dioxide, benzoic acid and sorbic acid.Apart from the eight unsatisfactory samples of preserved food which have been announced in the Food Safety Report for November, six other samples were found unsatisfactory," a CFS spokesman said today (January 21). A sample of chilli radish and a sample of chilli bamboo shoot were found to contain benzoic acid at levels of 2,600ppm and 4,600ppm respectively, exceeding the legal limit of 2,000ppm for that type of food.
A sample of pickled pepper and a sample of bamboo shoot were found to contain sulphur dioxide at levels of 230ppm and 810ppm respectively, exceeding the legal limit of 100ppm for that type of food. A sample of preserved leaf mustard was found to contain sulphur dioxide at a level of 1,000ppm, exceeding the legal limit of 500ppm for that type of food. A sample of dried fig was found to contain sorbic acid at a level of 850ppm, exceeding the legal limit of 500ppm for that type of food.
The use of preservatives in food must comply with the Preservatives in Food Regulations.Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. "Sulphur dioxide, benzoic acid and sorbic acid are commonly used preservatives in preserved fruits and other foods, and are of low toxicity. The levels detected in the unsatisfactory samples should not pose significant health effect upon normal consumption,"the spokesman said.
"Regarding the unsatisfactory samples, the CFS has taken follow-up action, including source tracing, asking concerned vendors to stop selling and to dispose of those food items, taking further samples and issuing warning letters.If there is sufficient evidence, prosecution will also be taken." He reminded the food trade to follow good manufacturing practice and comply with legal requirements when using preservatives.Members of the public are advised to buy food from reliable suppliers and maintain a balanced diet to reduce food risk.
A sample of pickled pepper and a sample of bamboo shoot were found to contain sulphur dioxide at levels of 230ppm and 810ppm respectively, exceeding the legal limit of 100ppm for that type of food. A sample of preserved leaf mustard was found to contain sulphur dioxide at a level of 1,000ppm, exceeding the legal limit of 500ppm for that type of food. A sample of dried fig was found to contain sorbic acid at a level of 850ppm, exceeding the legal limit of 500ppm for that type of food.
The use of preservatives in food must comply with the Preservatives in Food Regulations.Offenders are liable to a maximum fine of $50,000 and six months' imprisonment upon conviction. "Sulphur dioxide, benzoic acid and sorbic acid are commonly used preservatives in preserved fruits and other foods, and are of low toxicity. The levels detected in the unsatisfactory samples should not pose significant health effect upon normal consumption,"the spokesman said.
"Regarding the unsatisfactory samples, the CFS has taken follow-up action, including source tracing, asking concerned vendors to stop selling and to dispose of those food items, taking further samples and issuing warning letters.If there is sufficient evidence, prosecution will also be taken." He reminded the food trade to follow good manufacturing practice and comply with legal requirements when using preservatives.Members of the public are advised to buy food from reliable suppliers and maintain a balanced diet to reduce food risk.
