WEDNESDAY, JULY 23, 1986
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THIS ALLOWANCE MR TODD EXPLAINED, WAS BASED MAINLY ON LOSS OF BUSINESS, COSTS OF REMOVAL AND THE COSTS OF STARTING A NEW BUSINESS.
AS THE ALLOWANCE WAS BASED ON PAST EARNINGS AS WELL AS CURRENT FIGURES. HE EXPLAINED THAT IT APPLIED TO ALL COMMERCIAL TENANTS AFFECTED BY A SPECIFIC PHASE OF THE REDEVELOPMENT PROGRAMME.
LITTLE RISK OF UNFIT FISH REACHING MARKET
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THE MUNICIPAL SERVICES BRANCH HAS A SAMPLING SCHEDULE FOR FISH IN RETAIL OUTLETS AS WELL AS IN RESTAURANTS, AND THE PUBLIC CAN BE ASSURED THAT THERE IS LITTLE RISK OF FISH UNFIT FOR HUMAN CONSUMPTION REACHING THE MARKET, THE SECRETARY FOR HEALTH AND WELFARE, THE HON NIGEL SHIPMAN, TOLD THE LEGISLATIVE COUNCIL TODAY (WEDNESDAY).
IN REPLY TO QUESTIONS BY THE HON RICHARD LAI, MR SHIPMAN SAID FISHERMEN WERE ALSO REMINDED BY THE AGRICULTURE AND FISHERIES DEPARTMENT PERIODICALLY NOT TO USE TOXIC SUBSTANCES TO CATCH FISH.
MR LAI HAD ASKED ABOUT THE MEASURES TAKEN TO TACKLE THE PROBLEM OF FISHERMEN DOSING THEIR CATCHES OF FISH WITH CYANIDE IN ORDER TO CATCH THEM ALIVE.
MR SHIPMAN SAID HE WAS TOLD BY THE AGRICULTURE AND FISHERIES DEPARTMENT THAT THEY HAD NOT SO FAR APPREHENDED A FISHERMAN IN POSSESSION OF CYANIDE.
AS FAR AS THE DEPARTMENT WAS AWARE, HE ADDED, THE PRACTICE DESCRIBED IN PART OF MR LAI'S QUESTION WAS NOT WIDESPREAD IN HONG KONG WATERS.
MR SHIPMAN SAID THE FISHERIES PROTECTION ORDINANCE PROHIBITED THE USE OF TOXIC SUBSTANCES LISTED IN ITS SCHEDULE FOR FISHING ACTIVITIES BUT THE SCHEDULE DID NOT INCLUDE CYANIDE.
HE TOLD THE COUNCIL THAT THE QUESTION OF ITS INCLUSION, TOGETHER WITH VARIOUS OTHER AMENDMENTS TO THE SAME ORDINANCE, WAS CURRENTLY UNDER CONSIDERATION BY THE DEPARTMENT AND THE ECONOMIC SERVICES BRANCH.
IN THE MEANTIME. HE SAID. IF A FISHERMAN WERE APPREHENDED IN POSSESSION OF CYANIDE, ACTION COULD PROBABLY BE TAKEN UNDER THE PHARMACY AND POISONS ORDINANCE.
MR SHIPMAN SAID HE WAS TOLD THAT ONLY FISH WHICH HAD RECEIVED SMALL DOSES OF CYANIDE WOULD REMAIN ALIVE AND, ACCORDING TO RESEARCH BY THE WORLD HEALTH ORGANISATION, MOST OF THE SMALL AMOUNTS OF INORGANIC CYANIDE PRESENT IN FOODS WERE DESTROYED BY THE PROCESS OF COOKING.
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