In response to a complaint, the Centre for Food Safety took a sample from fresh beef being sold on Hip Wo Street in Kwun Tong and found that it contained sulphur dioxide at 3,600 parts per million (ppm).
Suphur dioxide is a preservative commonly used in dried fruit, pickled things, and processed meats like sausages and burgers. But it’s not allowed to be used in fresh or chilled meat, which some shady people in order to keep meat looking nice and fresh when it fact it might be older than it appears.
In a separate incident, the Centre also took a fresh beef sample from a stall in Mong Kok’s Fa Yuen Street Market and also found that it contained sulphur dioxide, at the much lower level of 52 ppm.
Both vendors have received warnings and prosecution will be taken. Selling fresh meat that’s been treated with sulphur dioxide is an offence punishable by up to a $50,000 fine and six months’ imprisonment.
Sulphur dioxide is not toxic and is easily washed off, during preparation or during the cooking process. Though it’s not dangerous, those who are allergic to the preservative might unwittingly consume some of the substance while eating what they think is good ol’ un-processed beef.
Keep an eye out for beef that looks unnaturally red, and stick to reputable stalls or butcher shops.
Photo: Michael C. Berch via Wikimedia
