The following is issued on behalf of the Hong Kong Monetary Authority:

     The Hong Kong Monetary Authority (HKMA) wishes to alert members of the public to a press release issued by Dah Sing Bank, Limited on fraudulent website, which has been reported to the HKMA. Hyperlink to the press release is available on the HKMA website for ease of reference by members of the public.

     Anyone who has provided his or her personal information to the website concerned or has conducted any financial transactions through the website should contact the bank concerned using the contact information provided in the press release, and report to the Police or contact the Cyber Security and Technology Crime Bureau of the Hong Kong Police Force at 2860 5012.

     The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (July 13) that a fresh pork sample was found to contain sulphur dioxide, a preservative which is not permitted to be used in fresh meat. The CFS is following up on the case.
      
     A spokesman for the CFS said, "The CFS took the fresh pork sample from a supermarket in Tsing Yi for testing under its routine Food Surveillance Programme. The test result showed that the sample contained sulphur dioxide at a level of 9 parts per million."
      
     According to the Preservatives in Food Regulation (Cap 132BD), it is an offence to add sulphur dioxide to fresh or chilled meat. The maximum penalty is a $50,000 fine and six months' imprisonment.
      
     The CFS has informed the vendor concerned of the above-mentioned irregularity.
      
     Sulphur dioxide is a commonly used preservative in a variety of foods including dried fruits, pickled vegetables and meat products such as sausages and grilled burgers, but under the Regulation it is not permitted in fresh or chilled meat. Nonetheless, individual meat traders have been found illegally using sulphur dioxide to make meat look fresher. This preservative is of low toxicity. As it is water soluble, most of it can be removed through washing and cooking. However, susceptible individuals who are allergic to this preservative may experience breathing difficulties, headache and nausea.

     The spokesman reminded the food trade to comply with the law and not to sell fresh or chilled meat adulterated with sulphur dioxide. Members of the public should purchase meat from reliable market stalls or fresh provision shops. They should avoid buying or consuming meat which is unnaturally red and maintain a balanced diet to avoid malnutrition or excessive exposure to chemicals from a small range of food items.

     The CFS will continue to follow up on the case and take appropriate action.

     The Government announced today (July 13) that the Financial Secretary, Mr Paul Chan, under the authority delegated by the Chief Executive, has appointed Mr James C Lin and re-appointed Dr William Wong as non-executive directors of the Securities and Futures Commission (SFC). The appointments will take effect from August 1, 2018 for a term of two years.
 
     Mr Lin is a partner of an international law firm and Dr Wong is a Senior Counsel of Des Voeux Chambers. 
 
     Mr Chan said, "Mr Lin has a wealth of expertise and experience in corporate finance and capital markets. I am confident that he will provide invaluable contribution to the work of the SFC.
 
     "Dr Wong has provided valuable advice and guidance to the SFC during his tenure. I look forward to his continued support for the work of the SFC."
 
     "I would also like to thank the outgoing non-executive director, Ms Teresa Ko Yuk-yin, for her active contribution to the work of the SFC over the past six years. Her wise counsel has been conducive to enhancing the SFC's role as a regulator focused on market quality. I look forward to her continued support for the further development of the financial services sector in Hong Kong," he added.
 
     The SFC is chaired by Mr Carlson Tong. Other serving non-executive directors are Mr Albert Au Siu-cheung, Mr Edward Cheng Wai-sun, Mr Lester Garson Huang, Ms Mary Ma Xuezheng and Dr Kelvin Wong Tin-yau.

     The Government announced today (July 13) that the Financial Secretary, Mr Paul Chan, under the authority delegated by the Chief Executive pursuant to the Securities and Futures Ordinance (Cap. 571), has re-appointed Mr Brian Ho Yin-tung as the Executive Director (Corporate Finance) of the Securities and Futures Commission (SFC) for a term of three years from August 28, 2018 to August 27, 2021; and Mr Keith Lui Kei-kwong as the Executive Director (Supervision of Markets) of the SFC for a term of one year from August 28, 2018 to August 27, 2019.

     Mr Chan said, "The two Executive Directors have extensive regulatory experience in the securities and futures field. They have contributed significantly to the work of the SFC. I look forward to their continued dedicated service to the SFC in the new term."

     Mr Ho was appointed as the Executive Director (Corporate Finance) of the SFC in 2006. He assumes management responsibility for the Corporate Finance Division of the SFC, including regulating takeover and merger activities, administering the dual filing and corporate disclosure regimes, and overseeing listing policy matters.

     Mr Lui was appointed as Executive Director (Supervision of Markets) of the SFC in 2006. He assumes management responsibility for the Supervision of Markets Division of the SFC, including supervising the Hong Kong Exchanges and Clearing Limited in respect of its trading and clearing activities, authorisation of automated trading systems, and managing the investor compensation funds.

     The Environmental Protection Department (EPD) today (July 13) released the latest grading of water quality for 37 gazetted beaches and one non-gazetted beach (Discovery Bay) that are open for swimming.
        
     Nineteen beaches were rated as Good (Grade 1), 13 as Fair (Grade 2) and six as Poor (Grade 3).
 
Grade 1 beaches are:       

 
Grade 2 beaches are:

 
Grade 3 beaches are:

 
     Compared with the grading released last week, Deep Water Bay Beach, Kwun Yam Beach and Middle Bay Beach have been upgraded from Grade 2 to Grade 1, and Clear Water Bay Second Beach and Ma Wan Tung Wan Beach from Grade 3 to Grade 2. Casam Beach and Castle Peak Beach have been changed from Grade 2 to Grade 3.
      
     "The changes are generally within the normal range of fluctuation of the bacteriological water quality of the beaches," an EPD spokesman said.
      
     Under the present grading system, beaches are classified into four grades according to the level of E. coli in the water. Grades are calculated on the basis of the geometric mean of the E. coli counts on the five most recent sampling occasions.
      
     While the ratings represent the general water quality at the beaches, the EPD spokesman reminded members of the public that water quality could be temporarily affected during and after periods of heavy rain. Bathers should avoid swimming at beaches for up to three days after a storm or heavy rainfall.
      
     A summary of beach grades is published weekly before the weekend. The latest beach grades based on the most current data may be obtained from the department's websites on Beach Water Quality (www.beachwq.gov.hk and www.epd.gov.hk/epd/beach) or the beach hotline, 2511 6666.