致食物安全電子資訊訂閱者:
Dear E-news recipients,
以下資訊已上載到食物安全中心(中心)網站:
News on the Centre for Food Safety (CFS) online:
食物安全焦點（2014年7月第96期）
Food Safety Focus (96th Issue, July 2014)
今期熱門焦點包括 :
The topics of the current issue are:
‧ 飲料中的溴化植物油
‧ Brominated Vegetable Oils in Beverages
‧ 食物、致癌物質與癌症 －下篇
‧ Food, Carcinogens and Cancer -- Part II
‧ 確保學校午餐安全
‧ Keep School Lunches Safe
‧ 美國爆發與有機奇異籽粉有關的沙門氏菌感染事件
‧ Outbreak of SalmonellaAssociated with Organic Sprouted Chia Powder in the US
歡迎到以下網頁閱覽上述月刊 :
You are most welcome to browse through the publication at:
中文:
http://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf.html
English:
http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html
食物安全日2014 -「安心好『煮』意」
Food Safety Day 2014 - "Safe and Smart Ways to Cook"
「食物安全日2014」已於7月4日舉行揭幕禮，為一系列以「安心好『煮』意」為主題的活動打響頭炮。中心希望藉着這些活動，推廣良好的煮食習慣，協助市民和業界認識如何避免或減少在烹煮食物過程中產生有害物質，確保食物安全。食物安全／食物衞生講座將以粵語進行，費用全免。歡迎公眾人士 ／業界參加。
Food Safety Day 2014 was held on 4 July to kick start a series of activities under the theme of "Safe and Smart Ways to Cook". We aim to promote safer cooking methods and to advise the public and the food trade on how good cooking habits can prevent or reduce the formation of harmful substances during the cooking process, as well as to ensure food safety. Food Safety Talks/Food Hygiene Seminars will be conducted in Cantonese and are free of charge. Members of the public/food trade are welcome to attend.
請點擊查看各項活動資料:
Please click to see the information:
中文:
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_Food_Safety_Day_2014_Safe_and_Smart_Ways_to_Cook.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Food_Safety_Day_2014_Safe_and_Smart_Ways_to_Cook.html
專項食品調查 – 肉類中的二氧化硫
Targeted Food Surveillance – Sulphur Dioxide in Meat
二氧化硫是一種防腐劑，經常用於乾果、醃菜和香腸等不同種類的食物中。但根據《食物內防腐劑規例》（第132章附屬法例），二氧化硫不得用於新鮮或冰鮮肉類。然而，個別販商為使肉類的色澤更鮮明，會違法在肉類中添加二氧化硫。因此中心在2014年繼續進行專項調查，評估有關情況。
Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and sausages, but under the Preservatives in Food Regulation (subsidiary legislation of Cap 132), it is not permitted in fresh or chilled meat. Nonetheless, individual meat traders had been found illegally using sulphur dioxide to make the meat look fresher. Hence, the targeted food surveillance is, again, carried out in 2014 to assess the use of sulphur dioxide in meat.
歡迎到以下網頁閱覽上述報告:
You are most welcome to browse through the report at:
中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/2014_Targeted_Food_Surveillance_on_Sulphur_Dioxide_in_Meat_c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/2014_Targeted_Food_Surveillance_on_Sulphur_Dioxide_in_Meat_e.pdf
食物安全巡迴展覽
Roving Exhibition on Food Safety
7月下旬的巡迴展覽內容包括營養標籤、獸藥殘餘、食物安全五要點、有機食物及天然毒素。展覽將設於筲箕灣耀東商場及大嶼山東涌富東廣場。
The coming exhibitions will be held in late July 2014. The venues include Yiu Tung Shopping Centre in Shau Kei Wan, and Fu Tung Plaza in Tung Chung, Lantau Island. Panels cover topics on nutritional labelling, veterinary drug residues, 5 keys to food safety, organic food and natural toxins.
請點擊查看具體時間:
Please click to see the schedule:
中文 :
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2014.html
食物安全中心
Centre for Food Safety
