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"Jinhuafang" shrimp noodle preservative exceeds 1.6 times the standard

2021-08-12T12:53:42.437Z


The Centre for Food Safety of the Food and Environmental Hygiene Department announced that the preservative sulfur dioxide content of a shrimp noodle sample at Kam Wah Fong exceeded the legal standard, and the food label of the sample did not indicate the type of additive and its name.


The Centre for Food Safety of the Food and Environmental Hygiene Department announced that a sample of prawn noodles at Kam Wah Fong contained preservative sulfur dioxide content that exceeded the legal standard, and the food label of the sample did not indicate the type of additive and its name, urging the public to stop eating the affected batch The industry should immediately stop using or sell related batches of products.


The Center for Food Safety announced that "Jin Hua Fang" Hong Kong-made shrimp noodles (not packaged in the picture) have excessive preservatives.

(Jinhuafang FACEBOOK)

The product involved is "Jin Hua Fang" Hong Kong-made prawn noodles, with a net weight of 454 grams and a best before date of June 11, 2023.

The Centre for Food Safety stated that they have taken the above-mentioned shrimp noodle samples from an online store for testing through the regular food monitoring programme.

The results showed that the sample contained 52 parts per million of sulfur dioxide, which exceeded the legal standard of 20 parts per million and exceeded the standard by 1.6 times.

In addition, the food label of the sample did not indicate the type and name of the additive.

Merchant has recycled

The spokesperson said that the center has notified the merchants involved and the manufacturer who made the shrimp noodles about the above-mentioned violations, and ordered the merchants involved to stop selling and remove the affected batches of products. The merchants have been recalled in accordance with the center's instructions.

People with allergies may experience wheezing, headache or nausea

The Center for Food Safety reminds that sulfur dioxide is a preservative that can be used in different types of food such as dried vegetables, dried fruits, pickled vegetables and salted fish products. Washing and cooking can remove most of the sulfur dioxide in food.

However, people who have an allergic reaction to sulfur dioxide may experience symptoms such as wheezing, headache or nausea after consumption.

The Center for Food Safety inspected 5,600 food samples in June with a pass rate of 99.8%. 11 samples failed. French duck liver "Rougie" or contained glass shards. The Center for Food Safety called for stopping the consumption of the online weight loss drug "Warm Burning" containing the banned drug sibutramine Department of Health urges citizens to stop using

01News

Source: hk1

All news articles on 2021-08-12

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