The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (April 29) announced that a noodlefish sample was found to contain formaldehyde. The CFS is following up on the case.
A spokesman for the CFS said, "The CFS collected the noodlefish sample from a supermarket in Quarry Bay for testing under its regular Food Surveillance Programme. The test result showed that it contained formaldehyde at a level of 91 parts per million. The CFS has informed the vendor concerned of the test result. The vendor concerned has stopped sale of the affected product. The CFS is tracing the source and distribution of the affected product.
"The CFS believes that formaldehyde was added as a preservative after the noodlefish were caught, or during transportation or storage. Based on the level of formaldehyde detected in the sample, adverse health effects will not be caused under normal consumption," the spokesman said.
The CFS reminded the trade that formaldehyde is not permitted for use as a food preservative under the law. An offender shall be liable to a maximum fine of $50 000 and six months' imprisonment upon conviction. Any food may contain, in a proportion that does not exceed five parts per million, formaldehyde derived from any wet strength wrapping containing any resin based on formaldehyde or any plastic food container or utensil manufactured from any resin of which formaldehyde is a condensing component.
The spokesman advised the public to choose fresh products and avoid those with an unusual smell when buying marine products (e.g. noodlefish). As formaldehyde can stiffen the flesh of fish, they should avoid buying noodlefish that are stiff. Marine products should also be washed and cooked thoroughly as formaldehyde is water soluble and can dissipate upon heating.
The CFS will closely follow up on the incident and take appropriate action to safeguard food safety and public health. Investigation is ongoing.
Reprinted from HKSAR Government:
http://www.info.gov.hk/gia/general/201604/29/P201604290856.htm
- 2016.04.29