Use of Sulphur Dioxide in Fresh Meat Introduction 1. Sulphur dioxide is widely used in the food manufacturing industry as a preservative in a variety of foods including preserved fruits and fruit juice. However, fresh meat should not contain any preservative. In Hong Kong, the application of sulphur dioxide in fresh meat is prohibited under the Preservatives in Food Regulations of the Public Health and Municipal Services Ordinance, Cap.132. Risk Assessment and Public Health Significance 1.
Sulphur dioxide has the property of accentuating the colour of meat such as beef.
Some fresh provision shops and market stalls use it to deceive customers into believing that such meat are fresh even though the quality may have deteriorated. The chemical may induce allergic reactions such as asthmatic attacks. Some people may complain of headache and nausea after ingesting this preservative. Control Measures and Surveillance Findings 1. The testing of sulphur dioxide in meat is included in our food surveillance programme.