Food and Environmental Hygiene Department

Preservatives in Food Regulations

Restrictions in relation to the sale, etc. of food containing preservative or antioxidant

3(1)

No person shall import, manufacture for sale or sell any article of food which contains any preservative or antioxidant: Provided that-

(a)

any specified food may contain the permitted preservative of the description and in the proportion specified in relation thereto in Columns 2 and 3 respectively of Part I of the First Schedule;

(b)

any specified food and any food intended for use in the preparation of a specified food (but excluding fruit and fruit pulp containing sulphur dioxide and intended for manufacturing purposes and any pre-packed food) may, on importation into Hong Kong on a sale other than a retail sale or on consignment or delivery pursuant to such a sale, contain permitted preservative of a description appropriate to the specified food in accordance with Parts I and III of the First Schedule in any proportion if the seller gives to the importer on or before importation or to the buyer on or before sale a document containing an accurate statement of the description and the maximum quantity of all such preservative present in the food in the form specified in the rules set out in the Second Schedule;

(c)

any specified food in relation to which 2 or more permitted preservatives are specified in Part I of the First Schedule may contain an admixture of those preservatives as follows-

(i)	in the case of bacon, ham, preserved pork, preserved Chinese sausage or pickled meat, to the maximum quantity of each such preservative appropriate thereto in accordance with Part I of that Schedule;
(ii)	in any other case, only if, when the quantity of each such preservative present in that food is expressed as a percentage of the maximum quantity of that preservative appropriate to that food in accordance with Part I of that Schedule, the sum of those percentages does not exceed 100;

(d)

any food may contain, in any proportion not exceeding 5 parts per million, formaldehyde derived from any wet strength wrapping containing any resin based on formaldehyde or from any plastic food container or utensil manufactured from any resin of which formaldehyde is a condensing component;

(e)

the skin, but not the flesh, of a banana may contain nystatin;

(f)

cheese, clotted cream or any canned food may contain nisin;

(g)

any food may contain nisin introduced in the preparation of that food by the use of any cheese, clotted cream or canned food containing nisin;

(h)

this section shall not apply to any food containing any preservative which is naturally present in that food;

(i)

any specified food may have in it or on it the antioxidant specified in relation thereto in Column 2 of Part II of the First Schedule and in the amounts specified in relation thereto in Column 3 of Part II of that Schedule;

(j)

any food which contains as an added ingredient any specified food, may contain antioxidant of the description specified for, and in the amount appropriate to the quantity of, such specified food in accordance with paragraph (1)(i);

(k)

any food which contains milk fat by reason of the addition as an ingredient of any dairy product, may contain antioxidant of the description, and in the amount specified, in accordance with Part II of the First Schedule, in relation to a quantity of anhydrous fat equal by weight to that milk fat.

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First Schedule

PART I

ARTICLES OF FOOD WHICH MAY CONTAIN PRESERVATIVE AND THE NATURE AND PROPORTION OF PRESERVATIVE IN EACH CASE

Item	Column 1 Specified food	Column 2 Permitted preservative	Column 3 Parts per million not exceeding
1.	Bacon	Sodium nitrate Sodium nitrite	500 200
2.	Beer	Sulphur dioxide and either benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	70 70 70 70 70
3.	Beetroot, cooked and prepacked	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	250 250 250 250
4.	Bread	Propionic acid	3000 (calculated on the weight of the flour)
5.	Cabbage, dehydrated	Sulphur dioxide	2500
6.	Candied peel or cut and drained (syruped) peel	Sulphur dioxide and sorbic acid	100 1000
7.	Cheese	Sorbic acid	1000
8.	Cheese, other than Cheddar or Cheshire type cheese or soft cheese	Sodium nitrate or sodium nitrite	100 10
9.	Chilli sauce	benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	400 400 400 400 1000
10.	Cider	Sulphur dioxide or sorbic acid	200 200
11.	Coffee (or coffee and chicory) extract, liquid	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	450 450 450 450
12.	Coffee extract, solid	Sulphur dioxide	150
13.	Colouring matter, if in the form of a solution of a permitted colouring matter	Benzoic acid or methyl para-hydroxybenzoate ethyl para-hydroxybenzoate propyl para-hydroxybenzoate sorbic acid	2000 2000 2000 2000 1000
14.	Curry paste	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 350 350 350
15.	Dessert, fruit based milk and cream	Sulphur dioxide or sorbic acid	100 300
16.	Dessert sauces, fruit based with a total soluble content of less than 75%	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 250 250 250 250 1000
17.	The permitted miscellaneous additive, Dimethylpolysiloxane	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	1000 2000 2000 2000 2000 1000
18.	Drinking chocolate concentrate	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	700 700 700 700
19.	Enzymes: Papain, solid Papain, aqueous solution Aqueous solutions of enzyme preparations not otherwise specified, including immobilized enzyme preparations in aqueous media	Sulphur dioxide Sulphur dioxide or sorbic acid Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	30000 5000 1000 500 3000 3000 3000 3000 3000
20.	Figs, dried	Sulphur dioxide or sorbic acid	2000 500
21.	Fillings and toppings for flour confectionery which consist principally of a sweetened oil and water emulsion with a minimum sugar solids content of 50%	Sorbic acid	1000
22.	Fish ball, fish cake, and dried shredded fish	Sorbic acid or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	1000 1000 1000 1000 1000
23.	Fish sauce (魚露)	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	1000 1000 1000 1000 1000
24.	Flavourings	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 800 800 800 800
25.	Flavouring syrups	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 800 800 800 800
26.	Flour confectionery	Propionic acid or sorbic acid	1000 1000
27.	Flour intended for use in the manufacture of biscuits	Sulphur dioxide	200
28.	Foam headings, liquid	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	5000 10000 10000 10000 10000
29.	Fruit based pie fillings	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	350 800 800 800 800 450
30.	Fruit, citrus	Diphenyl or ortho-phenylphenol	100 70
31.	Fruit, crystallized, glace or drained	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 1000 1000 1000 1000 1000
32.	Fruit, dried other than prunes or figs	Sulphur dioxide	2000
33.	Fruit or fruit pulp (other than tomato pulp) intended for manufacturing purposes	Sulphur dioxide	3000
34.	Fruit, fresh: (a) Apples (b) Pears (c) Pears (d) Pineapple (e) Melons (f) Peaches	Ortho-phenylphenol Ortho-phenylphenol Copper carbonate Ortho-phenylphenol Ortho-phenylphenol Ortho-phenylphenol	10 10 3 (of copper) 10 125 20
35.	Fruit juices, sweetened or unsweetened whether concentrated not	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 800 800 800 800
36.	Fruit pieces in stabilized syrup for use as ingredients of ice-cream or other edible ices	Sorbic acid	1000
37.	Fruit spread	Sulphur dioxide and sorbic acid	1000 1000
38.	Fruit (other than fresh fruit) or fruit pulp not otherwise specified in this Schedule	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 800 800 800 800
39.	Gelatin	Sulphur dioxide	1000
40.	Gelatin capsules	Sorbic acid	3000
41.	Ginger, dry root	Sulphur dioxide	150
42.	Glucose drinks containing not less than 2.3 kg of glucose syrup per 10 litres of the drink	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 800 800 800 800
43.	Grape juice products (unfermented, intended for sacramental use)	Sulphur dioxide and either benzoic acid or methyl para-hydroxybenzoate ethyl para-hydroxybenzoate propyl para-hydroxybenzoate	70 2000 2000 2000 2000
44.	Ham	Sodium nitrate Sodium nitrite	500 200
45.	Hamburgers or similar products	Sulphur dioxide	450
46.	Horseradish, fresh grated	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	200 250 250 250 250
47.	Horseradish sauce	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	200 250 250 250 250
48.	Jam, including preserves sold for special dietetic purpose	Sulphur dioxide and either benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 500 500 500 500 1000
49.	Kweilin, Chilli (桂林椒醬)	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	1000 1000 1000 1000
50.	Low fat products consisting of an emulsion principally of water in oil	Sorbic acid	2000
51.	Mallow, chocolate covered	Sorbic acid	100 (calculated on the weight of the mallow and chocolate together)
52.	Margarine	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	1000 1000 1000 1000 1000
53.	Marzipan	Sorbic acid	1000
54.	Meat, pickled, cooked	Sodium nitrate Sodium nitrite	500 200
55.	Meat, pickled, uncooked	Sodium nitrate Sodium nitrite	500 200
56.	Nut pastes, sweetened	Sorbic acid	1000
57.	Olives, pickled	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 250 250 250 250 250
58.	Oyster sauces	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	1000 1000 1000 1000 1000
59.	Pectin, liquid	Sulphur dioxide	250
60.	Perry	Sulphur dioxide or sorbic acid	200 200
61.	Pickles, other than pickled olives	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 250 250 250 250 1000
62.	Pork, preserved	Sodium nitrate Sodium nitrite	500 200
63.	Potatoes, raw, peeled	Sulphur dioxide	50
64.	Potatoes, dehydrated	Sulphur dioxide	550
65.	Prawn, shrimp and scampi	Sulphur dioxide	200 (in the edible part)
66.	Preparations of permitted sweetener and water only	Benzoic acid and either methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	750 250 250 250
67.	Preserved mixed bean sauce (海鮮醬)	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	250 250 250 250 1000
68.	Preserved soya bean	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	1000 1000 1000 1000
69.	Prunes	Sulphur dioxide or sorbic acid	2000 1000
70.	Rennet, liquid	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	2000 2000 2000 2000
71.	Salad cream (including mayonnaise) and salad dressing	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 250 250 250 250 1000
72.	Sausage, Chinese preserved	Sodium nitrate Sodium nitrite	500 200
73.	Sauces not otherwise specified in this Schedule	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	100 250 250 250 250 1000
74.	Sausages or sausage meat	Sulphur dioxide	450
75.	Shrimp paste	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate propyl para-hydroxybenzoate	1000 1000 1000 1000
76.	Silicone antifoam emulsion	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	2000 2000 2000 2000 1000
77.	Soft drinks for consumption after dilution not otherwise specified in this Schedule including comminuted citrus bases for the preparation of soft drinks	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	350 800 800 800 800 2000
78.	Soft drinks for consumption without dilution not otherwise specified in this Schedule	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	70 160 160 160 160 400
79.	Soup concentrates with a moisture content of not less than 25% and not more than 60%	Sorbic acid and methyl para-hydroxybenzoate	1500 175
80.	Soy or soy sauce (soya bean product)	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	550 550 550 550 1000
81.	Starches, prepared	Sulphur dioxide	100
82.	Starch hydrolysed (solid)	Sulphur dioxide	70
83.	Starch hydrolysed (syrup)	Sulphur dioxide	450
84.	Sugar or sugar syrups	Sulphur dioxide	70
85.	Tea extract, liquid	Benzoic acid or methyl para-hydroxybenzoate or ethyl pare-hydroxybenzoate or propyl para-hydroxybenzoate	450 450 450 450
86.	Tomato pulp, paste or puree	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate	350 800 800 800 800
87.	Tomato sauce or catsup or ketchup	Benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	300 300 300 300 1000
88.	Vegetables, dehydrated (other than cabbage or potato)	Sulphur dioxide	2000
89.	Vinegar	Sulphur dioxide	70
90.	Wine (including alcoholic cordials)	Sorbic acid Sulphur dioxide	400 450
91.	Yogurt, fruit	Sulphur dioxide or benzoic acid or methyl para-hydroxybenzoate or ethyl para-hydroxybenzoate or propyl para-hydroxybenzoate or sorbic acid	60 120 120 120 120 300

PART II

ARTICLES OF FOOD WHICH MAY CONTAIN ADDED ANTIOXIDANTS AND
DESCRIPTION AND PROPORTION OF ANTIOXIDANTS WHICH
MAY BE ADDED IN EACH CASE

Item	Column 1 Specified food	Column 2 Antioxidant	Column 3 Parts per million
1.	Anhydrous edible oils and fats, whether hardened or not and vitamin oils and concentrates other than preparations containing more than 100000 I.U.'s Vitamin A per gram	Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof or Butylated hydroxyanisole (B.H.A) or Butylated hydroxytoluene(B.H.T.) or Any mixture of B.H.A. and B.H.T	100 200 200 200
2.	Partial Glycerol Esters	Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof or Butylated hydroxyanisole (B.H.A.) or Butylated hydroxytoluene (B.H.T.) or Any mixture of B.H.A. and B.H.T.	100 100 200 200
3.	Butter for manufacturing purposes	Propyl gallate or Octyl gallate or Dodecyl gallate or any mixture thereof or Butylated hydroxyanisole (B.H.A.) or Butylated hydroxytoluene (B.H.T.) or Any mixture of B.H.A. and B.H.T	80 160 160 160
4.	Essential oils and isolates from the concentrates of essential oils	Propyl gall