Sausages, as a type of processed meat, are widely known to be a high-sodium and/or high-fat food, yet they remain highly popular for breakfast and lunch, and even for barbecues, hot pots and parties as they are tasty, versatile and easy to cook. To investigate the nutritional value and food safety level of sausages, the Consumer Council tested 30 samples of sausages available on the market. Despite over 90% (28 samples) qualifying as “high-protein” foods, close to 90% were “high-sodium”, while half were “high-fat”. Besides, semicarbazide (SEM), a metabolite of the veterinary drug nitrofurazone (also known as nitrofural) banned in the Mainland, EU and USA, was detected in 3 sausage samples, of which the detected amounts in 1 sample exceeded the EU’s reference point for action (RPA) by 13 times. Additionally, 2 samples were detected with carcinogenic and genotoxic Polycyclic Aromatic Hydrocarbons (PAHs). The Council reminds consumers that processed meats have been classified by the International Agency for Research on Cancer (IARC) as “carcinogenic to humans” (Group 1 agents), and thus the consumption of processed meats such as sausages, ham and turkey slices should be reduced, so as to prevent increased risks of high blood pressure due to prolonged excessive sodium intake, as well as increased risks of cancer.
The accuracy of nutrition labels on the sausage samples also had much room for improvement. Over 30% of the samples were found to have discrepancies between the test results of nutrient content and the declared values on the labelling that exceeded the tolerance limits (20%). The most severe case was the sugar content of a sample which exceeded the declared content by 2.5 times. The test results have been referred to the Centre for Food Safety (CFS) for follow-up. As inaccurate nutrition labelling could mislead consumers into purchasing unsuitable products, posing particularly serious health impacts to patients with chronic diseases, such as heart disease and diabetes, the Council urges manufacturers to promptly review and rectify the discrepancies on nutrition labels, so as to provide consumers with accurate information.
Almost 90% Samples Were High in Sodium While 50% Were High in Fat
The test covered a total of 30 sausage samples, including 20 chilled, 7 frozen and 3 ambient samples. The detected sodium content varied considerably across the samples, with that per 100g ranging from 565mg to 1,280mg, a difference of over one-fold. Despite the sausage samples having an average sodium content (780mg) slightly lower than that of ham (937mg) and turkey slice (888mg) samples in past tests conducted by the Council, 26 sausage samples reached the level of “high-sodium” food (i.e. over 600mg sodium content per 100g solid food) defined by the CFS, while none of the samples qualified as “low-sodium”. Taking the sample with the highest sodium content for instance, consuming 1 link (340g for 10 links, average weight 34g per link) would incur a sodium intake (435mg) equivalent to approximately 22% of the World Health Organization’s recommended daily sodium intake limit (2,000mg) for adults (daily intake of 2,000 Calories), and 33% of that for a 5-year-old girl (daily intake of 1,300 Calories).
Sausages are popular amongst Hong Kong people, as a key ingredient in a variety of dishes ranging from instant noodles with pan-fried sausages and sunny-side-up eggs at Hong Kong local style cafés (“cha chaan teng”), to children’s favourite hot dogs. However, the Council estimates that the total sodium content for a bowl of instant noodles with a fried egg, a sausage and a small portion of vegetables would come to 1,612mg, tantamount to 81% of the daily limit recommended for adults. Besides, the total sodium content for a serving of hot dog with condiments would reach 795mg, equivalent to around 61% of the daily sodium intake limit (1,300mg) for the 5-year-old girl in the aforementioned example. The Council reminds consumers that sausages are only good for occasional light meals but never a regular or main ingredient for daily meals, and to be mindful of the consumption size and frequency, in order to avoid increasing risks of high blood pressure resulting from prolonged excessive intake of sodium.
Besides, the results showed significant variance in total fat content, ranging from 5.5g to 35.6g per 100g across samples, a difference of 5.5 times, amongst which 15 samples were “high-fat” foods (i.e. more than 20g total fat per 100g solid food) while none were “low-fat”. The average fat content of sausages, found to be 20g per 100g, was respectively 3.5 and almost 5 times higher than that of ham samples (4.4g) and turkey slice samples (3.2g) previously tested by the Council, and even slightly higher than that of luncheon meat (18.0g). Consuming 1 link of the sausage sample (around 21.7g) with the highest total fat content (35.6g per 100g) would incur a total fat intake of 7.7g, amounting to around 11.7% and 18% of the Chinese Nutrition Society’s recommended daily total fat intake limit for the adult (66g) and the aforementioned 5-year-old girl (43g) respectively.
Apart from 2 samples classified as a “source of protein” (i.e. no less than 10% of the Chinese Nutrient Reference Values (NRV) for protein per 100g solid food sample, i.e. 6g/100g), the remaining 28 samples reached the “high-protein” food level (i.e. no less than 20% of the Chinese NRV for protein per 100g solid food, i.e. 12g/100g) with protein contents ranging from 12.1g to 17.2g.
3 Samples Detected with Metabolite of Veterinary Drug Banned in Mainland, EU and USA
In the food safety test, 2 chilled and 1 frozen samples were detected with SEM, a metabolite of the veterinary drug nitrofurazone that has been banned in the Mainland, EU and USA. The detected amounts were 4.0µg/kg, 6.1µg/kg and 14µg/kg respectively, amongst which the frozen sample with the highest detected amount exceeded the EU’s RPA (1.0µg/kg) by 13 times. The test results of the samples have been referred to the CFS for follow-up. Research has shown that nitrofurazone could adversely affect the reproductive organs of laboratory animals, while its metabolite SEM could cause articular cartilage degeneration in laboratory animals, resulting in deformed limbs. However, there is currently insufficient evidence of the effect and carcinogenicity of nitrofurans on humans, while in fact, nitrofurazone is an effective treatment for local infections and as a catheter coating. Besides, it has been found that SEM present in food might have originated from sources other than the use of nitrofurazone. An investigative report published by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) in 2018 identified that SEM might be formed as a result of certain food processing procedures (chilling, antimicrobial, and freezing). Currently there is no legislation in Hong Kong regulating the action level of nitrofurazone and its metabolites. The Council recommends authorities to establish relevant regulations by making reference to EU standards, so as to safeguard the public’s health and to provide a clear legislation for manufacturers’ reference.
In addition, 1 ambient sample and 1 chilled sample were detected with carcinogenic and genotoxic PAHs, but the detected amounts did not exceed the EU limit. The presence of the contaminants might possibly be related to the smoking treatment of sausages. Besides, 1 sample was detected with trace phthalates at levels of 0.77mg/kg, far lower than the EU limit and probably will not pose health risks under normal consumption.
Over 30% Samples Not in Compliance with Nutrition Labelling
Upon comparing the actual nutrient content of the 30 test samples and their declared value on the product nutrition labels, it was found that the content of total fat for 2 samples, saturated fatty acids for 3 samples, sodium for 4 samples and sugars for 4 samples exceeded the tolerance limits set down in the CFS’ “Technical Guidance Notes on Nutrition Labelling and Nutrition Claims”. The sample with the greatest discrepancy had a labelled sugars content of 1.6g per 100g, but was found to contain 5.7g, a difference of around 256%. For another sample, the tested (1.5g) and declared (0.7g) saturated fatty acids content per 100g also showed a difference of 114%. The Council urges manufacturers and agents to provide accurate information for consumers’ reference, to avoid misleading them into purchasing unsuitable products.
When purchasing and consuming sausages, consumers should pay heed to the following:
- Despite being rich in protein, sausages also have a relatively higher sodium content, and should not be treated as the main source of protein. Consumers are advised to maintain a balanced and diversified diet, choose different types of unprocessed meats, and consume more foods that are rich in antioxidants, so as to lower the risks of high blood pressure and cardiovascular diseases;
- Carefully inspect whether the packaging is intact, the product expiry date, and pay attention to the product description, ingredients list and nutrition label before purchase. Select options that are lower in fat and sodium where possible;
- Sausages should be stored as instructed on the packaging, generally at 4°C or below, and consumed promptly after opening;
- Sausages are a type of processed meat. Refrain from cooking them at high temperatures, such as frying and grilling.
Download the article (Chinese only): https://ccchoice.org/547sausages
Consumer Council reserves all its right (including copyright) in respect of CHOICE magazine and Online CHOICE.