Hong Kong’s Consumer Council (HKCC) has issued a significant warning regarding the nutritional and safety profile of traditional Chinese preserved sausages (lap cheong), a staple ingredient in popular comfort dishes like claypot rice and savory glutinous rice. A recent investigation surveying 30 different samples revealed alarming levels of sodium, sugar, and fat across almost all products, alongside the detection of banned coloring agents and excessive plasticisers in several popular brands, prompting consumers to exercise greater caution when purchasing this seasonal delicacy.
The extensive product test, published in the latest issue of Choice magazine, analyzed 30 samples—16 pre-packaged and 14 non-pre-packaged—collected from supermarkets, specialty stores, and department stores. Sampling products sourced from Hong Kong, mainland China, Singapore, and Canada, the HKCC found universal nutritional shortcomings and identified major food safety risks in a subset of the market. Price variation among pre-packaged items was significant, ranging from $11.0 to $39.7 per 100g, highlighting that cost does not necessarily correlate with quality or safety.
Pervasive High Sodium and Fat Content
Analyzing the nutritional composition, the HKCC reported that every single sample qualified as “high sodium,” exceeding the Food Safety Centre’s threshold of 600mg per 100g. The measured sodium content ranged dramatically, from 1,258.5mg to 1,971.6mg per 100g. The highest sodium sample, “Cheung Tak” Premium Grade Chinese Sausage, contained so much sodium that one single sausage provided over half of an average adult’s recommended daily intake (2,000mg), significantly increasing the risk of hypertension and cardiovascular disease.
Furthermore, a staggering 29 out of 30 samples were classified as “high fat” (over 20g total fat per 100g). Even eight samples explicitly marketed as “lean” or “extra lean,” such as “On Kee” Extra Lean Chinese Sausage (Loose), were found to be high fat, with contents ranging from 21.7g to 35.9g per 100g. The sample with the highest total fat content, “Tai Sang” Chinese Sausage, contained 47.0g per 100g, exceeding an average person’s recommended fat limit for an entire meal (22.2 grams) with just one serving.
Beyond fat and sodium, 25 samples (over 80%) were also categorized as high in sugar (over 15g per 100g). The highest sugar offender, “Hong Kong Wing Wah” Selected Lean Chinese Sausage, exceeded 25g per 100g, underscoring the excessive and undesirable nutritional density of most available products.
Detection of Prohibited Dyes and Plasticisers
The investigation also uncovered serious food safety violations. Six non-pre-packaged samples were found to contain coloring agents banned in Hong Kong due to their potential health risks. One sample, “Mong Kok Kam Wong Chinese & Western Medicine Whole Sale” Chinese Sausage, contained Red 2G, a dye prohibited since 2008 due to concerns over its carcinogenic metabolite, aniline. Additionally, five other samples detected Rhodamine B (commonly known as Rose Red), another coloring agent forbidden for use in food.
Moreover, two samples detected DBP plasticiser (Dibutyl Phthalate) at levels exceeding the Centre for Food Safety’s action limit of 0.3 mg/kg. “Yue Hwa” Gold Label Chinese Sausage and “Supau” Secret Recipe Chinese Sausage King tested at 0.42 mg/kg and 0.66 mg/kg, respectively. While the HKCC noted that the current risk to an average consumer from normal consumption is low, the contamination points to regulatory non-compliance in manufacturing or packaging processes.
Choosing Safer Options
Despite the widespread nutritional concerns, the HKCC identified five products that performed well in terms of safety and overall composition consistency, earning a top rating of 4.5 or 4 stars:
- 4.5 Star Samples: Koon Yick Tsuen Classic Chinese Sausage King, Upstairs Cantonese Flavor Chinese Sausage, DS Global Canadian All Natural Chinese Sausage, and Nin Ji Tang Premium Selected Chinese Sausage King.
- 4 Star Sample: On Kee Premium Chinese Sausage King.
Consumers must avoid selecting sausages based solely on descriptive claims like “lean.” Instead, the HKCC advises scrutinising ingredient lists, practicing moderation due to high levels of fat, salt, and sugar, and implementing proper storage, such as refrigeration, to mitigate risks associated with traditional preserved foods. Reputable manufacturers like Kee Wah Bakery recommend ensuring a natural sheen on the casing, vacuum packaging for better freshness, and checking manufacturing and expiry dates closely to ensure the highest quality.