All 30 Chinese sausage samples high in sodium, over 80pc high in fat

The Consumer Council found all 30 tested samples of Chinese preserved sausage to have high sodium levels, and over 80 percent of the samples were high in sugar. 

Based on per 100 g samples, 29 Chinese sausage samples were high in fat with a total fat content ranging between 21.7 g to 47 g, including eight samples labeled “lean” in the product description. 

The only non-high-fat sample found was from the Good Point brand, however that contained 19.4 g of total fat, close to the definition of “high-fat” benchmarked at 20 g and above of total fat per 100 g. 

Four of the samples also saw differences between their nutrition labels and their actual sugar, fat or sodium content, exceeding the council’s tolerance limit. 

The sugar content of two samples was found to be over 20 percent higher than labeled, exceeding the tolerance limit, one of which even had a detected sugar content 81 percent higher than the declared value. 

The sodium content of two samples was found to be over 20 percent higher than labeled, with one being 73.6 percent higher. 

Six non-prepackaged samples were also detected with coloring matter not permitted for use in food in Hong Kong, including one sample containing Red 2G and five with Rhodamine B. 

Test results showed that the plasticizer dibutyl phthalate (DBP) was detected in two prepackaged samples from the brands Yue Hwa and Premier Food at levels of 0.42 mg/kg and 0.66 mg/kg respectively. 

Both numbers exceed the Centre for Food Safety’s action level at 0.3 mg/kg. 

The watchdog reminds the public that they should not consume too much Chinese sausage as their fat, sodium, and sugar contents are generally high. 

Children should also refrain from consuming Chinese sausages in large quantities as they contain nitrates.