食物安全電子信息 E-News (21 July 2022)

致食物安全電子信息訂閱者： 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) website : (1) 食用油脂和嬰兒配方奶粉中的縮水甘油酯   縮水甘油酯是加工過程的污染物，主要在提煉植物油的過程中進行脫臭步驟時 形成。我們食用精煉油和含精煉油的食品，便會攝入縮水甘油酯。食物業宜參照 食品法典委員會採納的有關實務守則，按“可合理達到最低水平”的原則採取措 施，把食品中的縮水甘油酯含量減至最低。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/programme/programme_rafs/programme_rafs_fc_01_43.html     (2) 點心的鈉含量   中心公布點心鈉含量研究調查結果，顯示點心的鈉含量與過往同類研究比較有下降趨勢；而部分點心款式，例如蝦肉燒賣、鮮蝦春卷和牛肉球，其鈉含量相對偏高。此外，個別同種類點心樣本的鈉含量差別頗大，反映業界有可能降低這幾款點心的鈉含量。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/programme/programme_rafs/programme_rafs_n_01_31_Sodium_content_in_dim_sum.html     (3) 正確使用即棄手套處理食物的重要性   即棄手套若不正確使用，除了不衞生，亦可增加交叉污染的機會，因為雙手不論有沒有戴上手套，都可沾染細菌，而且還會令食物處理人員有安全的錯覺，誤以為不會受到感染。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_169_03.html     4) 2022年5月份食物安全報告   中心每月公布「食物安全報告」，分享食物監測結果，令市民可適時獲得最新的 食物安全資訊。   有關之新聞公報請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20220630_9589.html         食物安全中心 21.7.2022 ===========================================================     Dear E-news recipients,   News on the Centre for Food Safety (CFS) online:   (1) Glycidyl Esters (GE) in Edible Fats and Oils and Infant Formula   Glycidyl Esters(GE) are process contaminants formed mainly during the deodorization step in the refining of vegetable oils. Exposure to GE can occur through consumption of refined oils and various food products containing refined oils.   The food trade is recommended to take measures to minimize the levels of GE in their food products by making reference to the relevant Code of Practice adopted by the Codex in accordance to the principle of as low as reasonably achievable.   Please click into the webpage for details: https://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_01_43.html     (2) Sodium content in dim sum   CFS released the study results on the sodium content in dim sum, which showed that there was a decreasing trend in the sodium content of dim sum when compared to the previous study results. The sodium content of certain types of dim sum, such as shrimp siu mai, spring roll with shrimp and steamed minced beef ball, was relatively higher. In addition, there was a wide variation in sodium content among samples of the same types of certain dim sum, which revealed the possibility for the trade to reduce the sodium content in these types of dim sum.   Please click into the webpage for details: https://www.cfs.gov.hk/english/press/20220712_9621.html     (3) Importance of Proper Use of Disposable Gloves in Food Handling   Improper use of gloves not only equals unhygienic hands and increases the chance of cross-contamination as gloved hands can also take up bacteria like bare hands, but also gives food handlers a sense of false security against infections.   Please click into the webpage for details: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_169_03.html     (4)  Food Safety Report for May 2022   To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results.   For related press release, please browse the following website: https://www.cfs.gov.hk/english/press/20220630_9589.html       Centre for Food Safety 21.7.2022   如要檢視網站版本，請按此。 Please click here to view the web page version. 本食物安全電子信息的內容，包括但不限於所有文本、平面圖像、圖畫、圖片、照片以及數據或其他資料的匯編，均受版權保障。香港特別行政區政府是本信息內所有版權作品的擁有人。除非預先得到食物環境衞生署的書面授權，否則嚴禁複製、改編、分發、發布或向公眾提供該等版權作品。 The content available in this E-News, including but not limited to all text, graphics, drawings, diagrams, photographs and compilation of data or other materials are protected by copyright. The Government of the Hong Kong Special Administrative Region is the owner of all copyright works contained in this E-News . Any reproduction, adaptation, distribution, dissemination or making available of such copyright works to the public is strictly prohibited unless prior written authorization is obtained from the Food and Environmental Hygiene Department. 如要取消訂閱，請按此。 If you want to unsubscribe, please click here.