The Municipal Affairs Bureau (IAM) announced in a statement that it has been notified by the Hong Kong Centre for Food Safety (CFS) about a shrimp roe noodle product originating from Hong Kong that was found to contain excessive sulphur dioxide (SO2) preservatives.
The problematic product, the statement said, is a pre-packed Gourmet Alley’s “Hongkong Shrimp Flavor Noodle” product, with a net weight of 454 grams and best-before date of July 11, 2027. The statement said that 54 parts-per million (PPM) of preservatives were found in the noodles’ test sample, which exceeds Macau’s standard.
The bureau had dispatched inspectors to conduct market surveys to prevent the circulation of the affected batch. Businesses in possession of the relevant products are officially required to cease supplying and selling them. The public are also advised to stop consuming the product.
Sulphur dioxide, according to the statement, which has bleaching and preservative functions, is permitted for use in various foods such as flour and noodles. It is water-soluble, and partial removal can be achieved through washing and cooking.
Based on the test results, normal consumption of products containing SO2 is generally not expected to pose health risks to the public. However, sulphur dioxide may cause adverse effects in individuals with asthma or certain sensitivities, potentially triggering symptoms such as asthma attacks, headaches, nausea, or vomiting.
This undated handout photo downloaded last night from PARKnSHOP online supermarket shows the “Hongkong Shrimp Flavor Noodle” product that was found to contain an excessive amount of sulphur dioxide (SO2).
