Recently, the mainland officially banned the common fresh lights in the food market, this kind of lamp is also common in Hong Kong, what is the use of it in addition to beautiful meat? Will it be misleading to Hong Kong consumers? In addition to fresh lamps, there is actually another preservative called "fairy water", which is said to be more harmful than lamps!


The mainland regulates pork fresh lights Hong Kong pork stalls: Hong Kong should also ban

Fresh light is a kind of cold light source lighting fixture, by adjusting the light color or adding a red lampshade to the light source, it can make the fresh meat look more pink and beautiful. Recently, the mainland has officially regulated pork fresh lights, which are also common in Hong Kong, will it mislead consumers? The reporter inquired about this issue with Mr. Li, a senior person in charge of pork documents in Hong Kong.

"Fresh lights are definitely misleading consumers!" Mr. Lee explained that the surface of chilled or frozen pork can become dull and pale, and the fresh light can make the meat bright red and shiny. Mr. Li pointed out that this kind of use of fresh lamps as props to treat chilled pigs as fresh pigs is actually quite common in Hong Kong, and from what he has seen in the industry, at least 9% of meat stalls are also useful, and some of the more "smart" shops will even mix chilled and fresh pork to sell them together to make a profit in a more "safe" way, which is quite serious. In addition to fresh lamps, Mr. Lee pointed out that he thinks that a kind of fresh-keeping powder called "fairy water" is more harmful to the public!

"Fairy water" is a banned preservative in Hong Kong, but it is commonly used in meat stalls in Hong Kong

Although fresh lamps can mislead consumers, fairy water is more poisonous (file photo)

Mr. Li believes that although fresh lamps can mislead consumers, fairy water is more poisonous! According to Mr. Li, fairy water is a very strong preservative made of fresh-keeping powder and water ditch, as long as it is soaked in fairy water, no matter how long the zombie meat can be restored to ruddy and shiny. Mr. Li once saw an expert who accidentally touched his hand directly because he did not wear gloves, and the hand ulcer lasted for a month and did not recover.

The ingredient of "fairy water" is unknown and unauthorized, so we remind everyone that there are 3 types of people who should be especially careful, including: pregnant women, the elderly, and people with chronic diseases. The Hong Kong Food Safety Centre has completely banned "fairy water", and all licensed meat stalls found to be using "fairy water" will be nailed for 14 days. However, Mr. Li believes that such a deterrent is not enough, and there is even a sense that Hong Kong's food regulation is conniving at the gray area.

The person in charge of the meat stall directly denounced 2 crimes of food safety and 4 places are the most dangerous

Mr Lee pointed out that there is a sense that Hong Kong's food regulation is a connivance of gray areas (file photo)

Mr. Li pointed out that the problem of both "fairy water" and fresh lamps is quite common in Hong Kong, and there are four areas that Mr. Li believes are the most serious, including: Yuen Long, Sheung Shui, Tuen Mun and Tsuen Wan. At the same time, he also directly denounced the two sins of food safety:

1. Poor supervision

Mr Lee pointed out that the number of spot checks conducted by the Centre for Food Safety was simply not sufficient and that all operations were carried out based on complaints from the public. Citing his own example, Mr. Li shared that he had never encountered random inspections by the CFS since his career, so the chances and exposure of cases such as chilled meat being sold as fresh meat and fairy water were very low.

Mr. Li pointed out that he had seen some connoisseurs who immediately applied for a temporary license after being nailed in the morning, and continued to sell meat in the afternoon. (File photo)

2. The punishment is fine

Even if a meat document is suspended because of the above-mentioned violations discovered by Food Safety, the punishment is only 14 days of nailing, or a fine of thousands of yuan. As long as the meat stall involved changes its name and then applies for a temporary license, it can continue to sell meat. Mr. Li pointed out that he had seen some connoisseurs who immediately applied for a temporary license after being nailed in the morning, and continued to sell meat in the afternoon. Even if you are fined, because the amount of the fine is too small to compare with the profit, the deterrent is quite low. Mr. Lee believes that even if the complaint is successful, it is just "grunt".

Want to buy healthy pork? Recognise the "Hong Kong Pig Certification" trademark

"Hong Kong Pig Certification" trademark (Hong Kong Pig Certification website)

How can I buy healthy pork with a high degree of security? Mr. Li pointed out that before buying meat, you can look for meat stalls to see if there is a trademark of "Hong Kong Pig Certification". At present, all 43 pig farms in Hong Kong are under strict supervision by the Agriculture, Fisheries Department and the Department of Health. You can buy with confidence.

Source: Mr Lee, Senior Pork Documentation Officer/Hong Kong Pig Certification Website

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