The Centre for Food Safety (CFS) in Hong Kong has initiated enforcement action against a dried goods retailer after discovering dangerously high levels of sulphur dioxide in a batch of bamboo fungus. The detection, made during standard market surveillance, highlighted significant non-compliance with local food safety regulations, prompting an immediate sales ban and source tracing efforts.
The problematic sample was collected from Old Sheung Wan, a retail outlet specializing in dried seafood and groceries located within the V Walk shopping center in Sham Shui Po. Laboratory testing conducted by the CFS revealed the preservative concentration in the bamboo fungus reached 10,300 milligrams per kilogram (mg/kg). This level dramatically exceeds the statutory limit of 500 mg/kg—a concentration over twenty times the legal maximum.
CFS Mandates Sales Stoppage and Tracing
Following the conclusive test results, the CFS, operating under the Food and Environmental Hygiene Department, immediately informed the management of Old Sheung Wan about the violation. Officials ordered the retailer to cease all sales of the affected product instantly and ensure its complete removal from store shelves. Furthermore, regulatory officers are actively investigating the supply chain to pinpoint the original source of the highly contaminated food item.
The incident underscores the stringent regulations governing food preservation in the territory. Under the Preservatives in Food Regulation (Cap. 132BD), selling food that contains preservatives above prescribed legal limits constitutes a serious offense. Violators face substantial penalties upon conviction, including fines up to HK$50,000 and the possibility of six months’ imprisonment.
Understanding Sulphur Dioxide Preservatives
Sulphur dioxide is a common and FDA-approved preservative utilized globally to maintain the color, texture, and shelf life of many dried agricultural products, including dried vegetables, fruits, pickled items, and certain salted fish. Its effectiveness lies in controlling microbial growth and preventing oxidation.
While this compound is generally safe for consumption at low levels, excessive intake poses potential health risks, particularly for susceptible segments of the population. Individuals with respiratory conditions such as asthma, or those particularly sensitive to sulfites, may experience adverse reactions after ingestion. These symptoms can include headaches, nausea, and potentially severe breathing difficulties.
The CFS notes that a significant portion of water-soluble preservatives, including sulphur dioxide, can often be reduced by thoroughly washing and cooking dried food items before consumption. However, the dangerously high concentration found in the sampled bamboo fungus elevates the inherent risk.
Consumer Vigilance and Food Safety Compliance
This episode serves as a critical reminder of the importance of robust quality control throughout the food distribution network. Retailers bear the responsibility of ensuring that all products sold comply with Hong Kong’s food safety standards, particularly concerning maximum residue limits for additives.
Consumers who may have purchased bamboo fungus from Old Sheung Wan are strongly advised to dispose of the product. The CFS recommends that consumers remain vigilant when purchasing dried goods and consider sourcing from reputable outlets with transparent quality control practices. Continued routine surveillance and vigorous enforcement by the CFS remain crucial to protecting public health against food contamination risks.