Macau, July 2026 – In a reassuring finding for noodle lovers, hotpot enthusiasts, and street food fans alike, the Macau Consumer Council and the Municipal Affairs Bureau’s Food Safety Department have announced that all ten samples of cooked fish and fish products recently tested were completely free of banned or excessive preservatives. The joint operation, conducted earlier this year, specifically targeted sorbic acid and benzoic acid—two common food additives that can pose health risks when misused.
The Testing Parameters: What They Looked For
The investigation focused on benzoic acid and sorbic acid, both widely used in the food industry to inhibit yeast and mold growth. Benzoic acid is often found in acidic foods such as soft drinks, pickled vegetables, processed meats, and soy sauce. In small, regulated amounts, the human body metabolizes it quickly and excretes it through urine, posing no significant threat. However, Macau regulations strictly prohibit its use in cooked fish and fish products.
Sorbic acid, while also a common preservative, is considered less toxic and is permitted within defined maximum limits under local food safety standards. Authorities tested for both substances to ensure compliance.
A Clean Sweep: All Samples Pass
Inspectors purchased ten varieties of popular cooked fish products—including fish balls, fish sausages, fish rolls, and fish cakes—from supermarkets and food retail outlets across Macau. The products originated from mainland China, Japan, Thailand, Hong Kong, and Macau itself.
Laboratory results delivered a clean bill of health: none of the ten samples contained detectable levels of either sorbic acid or benzoic acid. Every product met the strict requirements set out in Macau’s Standards for Use of Preservatives and Antioxidants in Food.
The Full List of Tested Products
- 四洲 Fish Sausage (Japan)
- Natori Cheese in Kamaboko Spicy (Japan)
- NISSUI Thick Cheese Fish Sausage (Japan)
- 閘坡碼頭 Golden Fish Ball (Mainland China)
- 大洋腸 Jumbo Mama Sausage (Japan)
- 元亨 White Fish Ball (Macau)
- 東洋水產 Original Fish Sausage (Japan)
- 珍寶炸魚蛋 Jumbo Fried Fish Ball (Hong Kong)
- 溢鮮 White Fresh Fish Ball (Mainland China)
- 鯨魚牌 Fish Cake (Thailand)
Expert Advice for Safe Consumption
Even when products pass factory inspections, consumer handling at home plays a critical role in food safety. Macau’s Food Safety Department recommends the following best practices:
- Purchase from reputable retailers – Always buy from shops with good hygiene standards. Before eating, inspect for any off-odors, undercooking, or foreign objects.
- Store properly – If not consumed immediately, place opened products in clean, sealed containers and refrigerate at or below 5°C. Consume before the expiry date.
- Reheat thoroughly, but only once – Heat until the core reaches a safe temperature. Avoid reheating more than once, as this can degrade nutritional quality and increase contamination risk.
Broader Implications for Consumers
This testing comes amid growing public awareness of food additives in processed products. Previous consumer council investigations have revealed that some meatballs labeled as beef contained nearly 90% chicken, and certain lobster balls contained no lobster at all. Such findings have heightened scrutiny on ingredient transparency and labeling accuracy.
For now, Macau consumers can enjoy their favorite fish balls and fish sausages with greater confidence. The test results affirm that, at least for these popular items, local regulations are being followed to the letter. As food safety authorities continue to monitor the market, shoppers are encouraged to remain vigilant, read labels carefully, and follow storage and reheating guidelines to minimize risks at home.
This article is based on findings published in Macau Consumer Council’s 363rd issue of “Macau Consumption.” Product prices may vary; please check with retailers for current pricing.