Test results on Sudan dyes in eggs and egg products satisfactory
The Centre for Food Safety (CFS) recently conducted a targeted food surveillance project to assess the presence of Sudan dyes in eggs and egg products.
The CFS collected 200 samples of eggs (including fried eggs, tea leaf chicken eggs, quail eggs and "lo shui" eggs) and egg products (including Western cakes, egg tarts, egg rolls, egg noodles, salad dressings and mayonnaise, snacks, steamed egg custard buns and rice dumplings with duck egg yolk fillings) from food factories, supermarkets, restaurants and bakeries in August and September this year for testing. All results were satisfactory.
A spokesman for the CFS said, "Sudan dyes are synthetic chemical dyes for industrial use. Under the law, Sudan dyes are non-permitted colouring matters in food. The maximum penalty on conviction is a fine of $50,000 and imprisonment for six months."
He called on the trade to source materials from reliable suppliers and to ensure that ingredients used do not contain any Sudan dyes. They should also follow good manufacturing practice and comply with legal requirements regulating the use and labelling of food additives.
"The public should patronise reliable shops and avoid choosing eggs and egg products which are of an abnormally intense colour. They should also maintain a balanced diet to avoid excessive exposure to food additives from a small range of food items," the spokesman added.
Ends/Wednesday, November 3, 2010
Issued at HKT 14:59
