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According to a report by United Daily News reporter Chen Yingzi in Taipei, the Taipei City Health Bureau has detected the illegal addition of the preservative benzoic acid in unpackaged tofu. Experts point out that benzoic acid has high toxicity, is not easily soluble in water, and has a high boiling point, making it difficult to remove by boiling. Therefore, consumers should be cautious when purchasing tofu, avoiding products with unclear labeling or no brand, and should also pay attention to whether the refrigeration facilities in the store are adequate.
Business owner Wang Zhengming noted that because tofu is made at room temperature and unpackaged tofu is exposed to air, it is difficult to preserve and often requires long-distance transportation, making it easy for businesses to illegally add preservatives.
Wang Zhengming explained that boxed tofu is produced by injecting soy milk and a coagulant into a box, sealing it, and then heating it to coagulate. Therefore, once coagulated, it is not exposed to air again and does not require preservatives. Even boxed tofu can only be stored in the refrigerator for ten days and should be consumed within one or two days after opening.
Lin Jieliang, director of the Toxicology Department at Chang Gung Hospital, stated that benzoic acid is a legal preservative but has relatively high toxicity. It is only allowed to be added to certain processed foods, such as snacks and preserved fruits, with strict dosage requirements. The failure of preservative tests in commercially available foods is often not due to excessive addition but because it is added to foods where preservatives are not permitted, such as tofu.
Source: http://tw. news. yahoo. com/ 060110/ 15/ 2qroi. html
【United News Network Reporter Li Yumei / Taipei Report】
Cold weather is the peak season for hot pot. The Taipei City Health Bureau conducted inspections on commercially available hot pot ingredients, finding that 83% of the 12 samples of bulk tofu were found to contain the preservative benzoic acid, violating regulations. Among the violators were well-known supermarkets and hot pot snack shops. The Health Bureau has ordered the products to be removed from shelves and fined the manufacturers between NT$30,000 and NT$150,000 in accordance with the Food Sanitation Management Act.
Jiang Yumei, Director of the Drug and Food Management Division of the Taipei City Health Bureau, stated that out of 145 hot pot ingredient samples tested, 13 were found to be non-compliant, with 10 being bulk tofu containing benzoic acid. According to regulations, tofu products are not allowed to contain preservatives, but some tofu samples had preservative levels exceeding 1 gram per kilogram.
Among the locations inspected by the Health Bureau, six on Jilin Road were found to be non-compliant, including Jiahewu Snack Shop, Qianmao Small Hot Pot, and Shangye Snack Shop, all supplied by Jiawang Tofu Shop. The tofu at Lijing Gourmet on Jilin Road came from Yongda Fruit and Vegetable Store. The tofu at Baoshen Snack Shop was supplied by Hongyang Food Company at Huannan Market. Two non-compliant products at the Wellcome Supermarket branch were from Yanyou Food Store in Zhonghe City. The bulk water tofu at the Songqing Supermarket Xinglong branch was produced by Shunquan Food.
Additionally, the Health Bureau tested 40 samples of hot pot dipping sauces, with two found to be non-compliant. Jiang Yumei noted that the preservative content in dipping sauces should not exceed 0.25 grams per kilogram, but the non-compliant products exceeded 1 gram per kilogram. The dipping sauce at the renowned restaurant Shishen Yiyaju contained as much as 1.65 grams per kilogram.
Jiang Yumei explained that while packaged tofu passed all inspections this year, traditional bulk tofu, often sold at room temperature from morning till night, is prone to souring. Some vendors illegally add chemicals to extend the selling period.
She emphasized that benzoic acid is a preservative, and excessive intake can burden the liver and kidneys, potentially causing long-term harm. Consumers can check the hot pot ingredient inspection results on the Taipei City Government Health Bureau website at http://www. health. gov. tw.
Source: http://tw. news. yahoo. com/ 060110/ 15/ 2qroj. html
Loose Tofu Contains Benzoic Acid, Unremovable by Boiling
Business owner Wang Zhengming noted that because tofu is made at room temperature and unpackaged tofu is exposed to air, it is difficult to preserve and often requires long-distance transportation, making it easy for businesses to illegally add preservatives.
Wang Zhengming explained that boxed tofu is produced by injecting soy milk and a coagulant into a box, sealing it, and then heating it to coagulate. Therefore, once coagulated, it is not exposed to air again and does not require preservatives. Even boxed tofu can only be stored in the refrigerator for ten days and should be consumed within one or two days after opening.
Lin Jieliang, director of the Toxicology Department at Chang Gung Hospital, stated that benzoic acid is a legal preservative but has relatively high toxicity. It is only allowed to be added to certain processed foods, such as snacks and preserved fruits, with strict dosage requirements. The failure of preservative tests in commercially available foods is often not due to excessive addition but because it is added to foods where preservatives are not permitted, such as tofu.
Source: http://tw. news. yahoo. com/ 060110/ 15/ 2qroi. html
Over 80% of Bulk Tofu Sold Contains Preservatives
Cold weather is the peak season for hot pot. The Taipei City Health Bureau conducted inspections on commercially available hot pot ingredients, finding that 83% of the 12 samples of bulk tofu were found to contain the preservative benzoic acid, violating regulations. Among the violators were well-known supermarkets and hot pot snack shops. The Health Bureau has ordered the products to be removed from shelves and fined the manufacturers between NT$30,000 and NT$150,000 in accordance with the Food Sanitation Management Act.
Jiang Yumei, Director of the Drug and Food Management Division of the Taipei City Health Bureau, stated that out of 145 hot pot ingredient samples tested, 13 were found to be non-compliant, with 10 being bulk tofu containing benzoic acid. According to regulations, tofu products are not allowed to contain preservatives, but some tofu samples had preservative levels exceeding 1 gram per kilogram.
Among the locations inspected by the Health Bureau, six on Jilin Road were found to be non-compliant, including Jiahewu Snack Shop, Qianmao Small Hot Pot, and Shangye Snack Shop, all supplied by Jiawang Tofu Shop. The tofu at Lijing Gourmet on Jilin Road came from Yongda Fruit and Vegetable Store. The tofu at Baoshen Snack Shop was supplied by Hongyang Food Company at Huannan Market. Two non-compliant products at the Wellcome Supermarket branch were from Yanyou Food Store in Zhonghe City. The bulk water tofu at the Songqing Supermarket Xinglong branch was produced by Shunquan Food.
Additionally, the Health Bureau tested 40 samples of hot pot dipping sauces, with two found to be non-compliant. Jiang Yumei noted that the preservative content in dipping sauces should not exceed 0.25 grams per kilogram, but the non-compliant products exceeded 1 gram per kilogram. The dipping sauce at the renowned restaurant Shishen Yiyaju contained as much as 1.65 grams per kilogram.
Jiang Yumei explained that while packaged tofu passed all inspections this year, traditional bulk tofu, often sold at room temperature from morning till night, is prone to souring. Some vendors illegally add chemicals to extend the selling period.
She emphasized that benzoic acid is a preservative, and excessive intake can burden the liver and kidneys, potentially causing long-term harm. Consumers can check the hot pot ingredient inspection results on the Taipei City Government Health Bureau website at http://www. health. gov. tw.
Source: http://tw. news. yahoo. com/ 060110/ 15/ 2qroj. html