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190個賀年食品樣本通過檢測 食安中心:瓜子要色澤自然
15 Jan 2020

 

農曆新年將至,食物安全中心公布,完成一項有關賀年食品的時令食品調查(第二期),190個樣本全部通過檢測。
  
中心發言人說,第二期調查,中心從不同零售商(包括網上零售商)抽取了糕點(如蘿蔔糕和年糕)、油器(如煎堆和油角)、糖果、湯圓、瓜子及海味等樣本,進行化學、微生物及營養成分測試。

 

食物安全中心公布,完成一項有關賀年食品的時令食品調查。(來源:網絡)



食安中心提醒市民,應選購色澤自然的食品,例如特別亮白的開心果可能經過漂白加工,而表面有不尋常光澤的瓜子則可能添加了礦物油,食用這些食品可引致腸胃不適。

中心又建議消費者到可靠及衞生的店鋪購買賀年食物。購買預先包裝的糕點及小食時,要留意包裝是否完好和食用期限,亦應參考包裝上的營養標籤,了解食物中的糖、鹽(鈉)及脂肪等含量,從中作出較健康的選擇。購買散裝食品(如糖蓮子、果仁及瓜子)時,則要注意食物容器是否清潔及店鋪員工的個人衞生情況。

 

果仁及瓜子等食品,不可貯存過久。(來源:網絡)


中心又籲市民,購買糕點後,如非即時食用,應放入雪櫃或按包裝上的說明存放,並應在食用限期前食用。就熱食的糕點,在進食前應先徹底翻熱,並盡快食用,避免長時間放於室溫。至於果仁及瓜子等食品,不可貯存過久。若發現食品發霉或有異味,便不應進食。
  
中心提醒市民歡度假期時亦要保持均衡飲食,避免過量進食高能量、高糖分、高鹽分或高脂肪的食品,及建議市民可淺嘗賀年食品並和親友共享。

食安中心表示,食物樣本從網店等零售商抽取,化驗範圍包括防腐劑(如二氧化硫、苯甲酸和山梨酸)、染色料(如蘇丹紅)、抗氧化劑及金屬雜質(如鎘、汞(俗稱水銀)和砷)。微生物檢測包括多種能引致食物中毒的致病菌(如沙門氏菌、產氣莢膜梭狀芽孢桿菌、蠟樣芽孢桿菌及凝固酶陽性葡萄球菌)。營養成分測試則檢測樣本的能量、碳水化合物、蛋白質、總脂肪、飽和脂肪酸、反式脂肪酸、鈉和糖等含量,與其營養標籤上的標示值是否相符。

 

資料來源:星島日報

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