Lin Yixiu, Qiu Liying, Chen Daren / Taipei Report
China Times Electronic News
November 10, 2012

TVBS independently tested commercially available instant noodles and bonito flavoring, detecting benzopyrene in seven products. Among them, Master Kong Hong Kong-style Dry-Fried Seafood Flavor Noodles showed a level as high as 4.95 ppb, though it did not exceed the EU standard of 5 ppb. The Department of Health explained that the intake of seasoning powder in overall diets is low, posing minimal health risks, and thus would not mandate a recall. However, as TVBS repeatedly aired the news in its broadcasts, RT-Mart decided to remove all seven products from shelves. Meanwhile, Far Eastern A-Mart and Carrefour chose not to follow suit, stating they would not recall the products until the Department of Health officially announces a standard.

The Department of Health noted that it will convene the "Food Safety and Nutrition Advisory Committee" next week to prioritize establishing production guidelines for high-risk foods such as dried bonito and smoked fish that generate benzopyrene. Additionally, it will deliberate on setting limits for benzopyrene in food, currently considering adopting the EU standard of 5 ppb.

Products found to contain benzopyrene in TVBS’s independent testing included Master Kong Hong Kong-style Dry-Fried Seafood Flavor Noodles, with 4.95 ppb in the soup base. Two varieties of Wei Lih instant noodles were also detected: Zha Jiang Noodles with 0.78 ppb and Wei Lih Big Dry Noodles Hell Spicy Flavor with 0.95 ppb in their soup bases.

All four tested flavoring powders contained benzopyrene: Industrial Research Bonito Seasoning (3.65 ppb), Ajinomoto Hon-Dashi Bonito Flavor Seasoning (3.38 ppb), Knorr Bonito Umami Seasoning (2.95 ppb), and Wei Chuan Premium Bonito Flavor Seasoning (2.76 ppb). All seven products fell below the EU standard of 5 ppb.

Zhou Deshou, General Manager of Xinghe International, stated that the lack of domestic regulations left no basis for handling such incidents. The removal of products from shelves by retailers, coupled with increased testing costs, has already eroded consumer confidence, resulting in significant losses.

TVBS spokesperson Ye Yujun responded that the data was based on formal testing reports, aiming to urge government authorities to swiftly establish benzopyrene standards to provide clarity for consumers and manufacturers.

Kang Zhaozhou, Director of the Food and Drug Administration under the Department of Health, explained that processed foods like fried, grilled, or smoked items can produce benzopyrene when heated above 300°C. If instant noodle seasoning contains 1 ppb of benzopyrene, consuming over 60 packs daily would pose a carcinogenic risk, while 5 ppb would require eating 12 packs daily.

Unilever stated that its current products comply with international standards. Following EU regulations, processed foods—including smoked fish, fish products, smoked meat, and meat products—must not exceed 5 ppb of benzopyrene. The company’s Knorr Umami Bonito Flavor Seasoning meets these standards.

Wei Lih has replaced the raw materials in its production line with bonito powder from another Japanese supplier, Nihon Kenko, which SGS testing confirmed contains no benzopyrene. Previously produced seasoning packets will be discarded. Public Relations Manager Li Weiming assured that the benzopyrene levels detected were far below EU standards, so consumers need not worry.Source: http:/ / tw. news. yahoo. com/ 7- p……issues- recall- 213000943. html;_ylt=AgpG17cNAu7SgHEEPBWTLNuVBdF_;_ylu=X3oDMTRqOGZzYmd2BG1pdANTZWN0aW9uTGlzdCBGUCBMaWZlc3R5bGUgTUQEcGtnAzA1YTU0ODViLTM3NjYtMzIyYi04NzIwLTNiODg3OGRhZjdhNQRwb3MDMgRzZWMDTWVkaWFCTGlzdE1peGVkTFBDQVRlbXAEdmVyAzM2NDA3MTEwLTJhZTAtMTFlMi05ZmE3LTg0OTQxMmExMGU2ZA--;_ylg=X3oDMTFucXJnOGdpBGludGwDdHcEbGFuZwN6aC1oYW50LXR3BHBzdGFpZAMEcHN0Y2F0A2hvbWUEcHQDc2VjdGlvbnM-;_ylv=3