Hongkong Post today (July 13) announced that, as advised by the postal administration of Japan, due to the impact of severe weather, mail delivery services (including Speedpost, parcels and letter post items) to the following postco… read more
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 China CITIC Bank International Limited on fra… read more
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… read more
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. read more
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. read more