Replies to LegCo questions
LCQ16: Bird's nests for sale in Hong Kong
Following is a question by the Hon Fred Li Wah-ming and a written reply by the
Secretary for Food and Health, Dr York Chow, in the Legislative Council today
(October 19):
Question:
In recent months, the mainland authorities have found that nitrite is present in
various types of bird's nests available on the market; and sample tests on
bird's nests available for sale in Hong Kong conducted recently by the Hong Kong
University of Science and Technology reveal that all samples contained nitrite
formed in natural environment. Although the existing Preservatives in Food
Regulation (Cap. 132BD) stipulates the maximum permitted levels of nitrite in a
number of food categories (such as cured meat products, etc.), bird's nests and
other food containing naturally formed nitrite are not subject to this
Regulation. In this connection, will the Government inform this Council:
(a) whether the authorities had conducted sample tests in the past three years
on bird's nests available for sale in Hong Kong to ascertain if they contained
nitrite or other preservatives; if the test results showed that the samples
contained such substances, whether they had assessed if these substances were
formed in the course of processing or in the natural environment; and
(b) whether it will amend the relevant Regulation to regulate the maximum
permitted levels of nitrite in Chinese medicinal materials (such as bird's
nests) or vegetables; if it will, of the details; if not, the reasons for that?
Reply:
President,
Section 54 of the Public Health and Municipal Services Ordinance (Cap. 132)
provides that all food that is offered for sale and intended for human
consumption must be fit for this purpose. The use and the levels of food
additives in food shall also comply with the following Regulations:
(1) Colouring Matter in Food Regulations (Cap. 132H)
(2) Sweeteners in Food Regulations (Cap. 132U)
(3) Food and Drugs (Composition and Labelling) Regulations (Cap. 132W)
(4) Preservatives in Food Regulation (Cap. 132BD).
According to the Preservatives in Food Regulation, nitrite and nitrate are only
permitted to be used as preservatives in certain food categories such as cured
meat and cheeses, but not bird's nests. Nevertheless, section 3(10) of the same
Regulation provides that it does not apply to an article of food containing any
food additive that is naturally present in that food. My reply to the different
parts of the question is as follows:
(a) The findings of some studies (including those conducted by local
universities) show that nitrite may exist naturally in bird's nests. There is as
yet no testing method to determine whether nitrite existing in bird's nests
naturally occurs or is added intentionally.
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene
Department conducts a risk-based routine food surveillance programme under which
food samples are taken at import, wholesale and retail levels for chemical and
microbiological testing to ensure that the food meets the requirements of local
legislation and is fit for human consumption. In the past 3 years, CFS took a
total of 7 samples of bird's nests for chemical testing (including 6 for
colouring matters and 1 for plasticisers). The results of all such samples were
satisfactory.
(b) At present, there is no international consensus on the regulatory standard
of nitrite level in bird's nests and vegetables. CFS will conduct risk
assessment to determine whether the nitrite level in food will pose health risk
to the public upon consumption. Since nitrite is water-soluble, the process of
washing and soaking will remove a substantial amount (up to more than 90%) of
nitrite in bird's nests. However, the water used for soaking bird's nests should
be discarded since nitrite and nitrate have been dissolved into it. The
consumption of bird's nest stewed after thorough washing and soaking normally
will not pose adverse health effect.
Proper handling and cooking can effectively reduce the amount of nitrate and
nitrite in vegetables. For instance, vegetables not for immediate cooking should
be kept refrigerated. Before cooking, vegetables should be washed and peeled as
appropriate. Vegetables chopped or grated should be cooked as soon as possible.
Blanching is recommended for vegetables with high nitrate contents, but the
water used should be discarded.
Ends/Wednesday, October 19, 2011
Issued at HKT 12:51
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