The Municipal Affairs Bureau (IAM) urged the public yesterday to cease consuming the pre-packed HONG KONG EGG FLAVOR NOODLE by GOURMET ALLEY as it was found to contain an excessive amount of preservatives.
In response to the recent announcement by the Centre for Food Safety of Hong Kong that the Hong Kong-produced problematic product, which has a net weight of 454 grammes and the best-before-date of August 15, 2025, was found to contain an excessive amount of sulphur dioxide (SO2), the local bureau said in a statement yesterday that it has issued a food alert to order local retailers to remove the product from their shelves and stop selling it, while also dispatching IAM officials to inspect the food market.
The statement noted that the product was found to contain 61 parts per million of sulphur dioxide, which exceeds Macau’s standards concerning the use of preservatives and antioxidants in food.
According to the statement, SO2, which acts as a preservative and a bleaching agent and is soluble in water, can be used in flour, noodles and other kinds of food.
The statement underlined that although most of the SO2 can be removed from food by washing and cooking, it may still cause a health risk to asthmatic or hypoallergenic people, who could suffer from headaches, vomiting or shortness of breath.
This undated handout photo provided by the Municipal Affairs Bureau (IAM) yesterday shows a HONG KONG EGG FLAVOR NOODLE package found to contain an excessive amount of sulphur dioxide (SO2).
