Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
NOWnews May 15, 2013 Reporter Chen Kunkai / Taipei Report
Another case of tainted food? *Business Today* reported that two carcinogens, methylimidazole and 3-monochloropropane-1,2-diol (3-MCPD), were detected in cheap soy sauces—Shuang He and Tai Nong—commonly used by vendors in Shilin and Fengjia night markets, as well as in buffet restaurants and eateries, sparking public panic. The Department of Health emphasized today (15th) that these substances are natural byproducts formed during soy sauce processing due to the heating of oils and sugars, not intentionally added by humans. However, if levels exceed standards, penalties will still be imposed.
*Business Today* reported that methylimidazole and 3-MCPD were found in Shuang He and Tai Nong soy sauces, which are widely used by vendors in Shilin and Fengjia night markets, as well as in buffet restaurants and eateries. The report even quoted Wu Chia-chen, a professor in the Department of Chemistry at National Taiwan Normal University, who stated, "These are highly carcinogenic substances. When used in night markets for marinating or making braised sauces, the carcinogens can remain in the food."
Tsai Shu-chen, head of the Food Division at the Food and Drug Administration (TFDA) under the Department of Health, stressed that these two chemicals are likely natural byproducts of soy sauce processing, not maliciously added by manufacturers, as "there would be no point in adding them."
Tsai pointed out that the amount of 3-MCPD naturally produced during processing is influenced by the oil content in soy sauce ingredients and temperature control during production, making it unavoidable. Currently, the Department of Health has established the "Hygienic Standard for 3-Monochloropropane-1,2-diol in Soy Sauces," stipulating that 3-MCPD levels in soy sauces should not exceed 0.4 ppm.
As for methylimidazole (4-MEI), it is a byproduct formed during the production of caramel coloring. It may also be naturally produced through the "Maillard reaction" when manufacturers heat sugars to enhance the color of soy sauce.
Tsai noted that while some studies suggest methylimidazole may cause cancer in lab rats, the required dose is extremely high—far beyond the amount consumers would ingest from daily food consumption. Moreover, there is no evidence it causes cancer in humans, so consumers need not worry excessively.
Tsai added that on October 15 last year, the Department of Health proposed amendments to the "Standards for the Use, Scope, and Limits of Food Additives," setting specifications for methylimidazole in caramel coloring and usage limits for caramel coloring in various foods. However, due to objections from some countries, the standards are currently being reviewed with reference to international norms.
Nevertheless, the Department of Health has instructed the New Taipei City and Taipei City health bureaus to inspect Shuang He and Tai Nong soy sauce manufacturers. If 3-MCPD levels indeed exceed regulations, products may be recalled under Article 10 of the *Act Governing Food Safety and Sanitation*, and manufacturers will be required to improve within a deadline or face fines ranging from NT$30,000 to NT$150,000.Source: http:/ / tw. news. yahoo. com/ % E5……4% 9F% E7% 89% A9- 083722147. html;_ylt=AlI6xyfdXh4yvJLgRAlTFFTSBdF_;_ylu=X3oDMTRsMjdrYXRiBG1pdANUb3BzdG9yeUxpZmVzdHlsZSBBcnRpY2xlU2VjdGlvbkxpc3QEcGtnA2UyODkyODc3LTE3OGEtMzU1Ni05Y2JjLWRjMzE3ODgxOWVjNQRwb3MDNARzZWMDTWVkaWFTZWN0aW9uTGlzdAR2ZXIDYzM2ZDMzNTAtYmQzYi0xMWUyLWJmZjgtOTQxN2QyN2JiNTI2;_ylg=X3oDMTNpanJuMDZtBGludGwDdHcEbGFuZwN6aC1oYW50LXR3BHBzdGFpZANmOTMyYTNjNi1mMjRkLTNkNWItOTZhYi0yZGYwNDE3MTYxMTMEcHN0Y2F0A.eUn.a0u3zmtojosrsEcHQDc3RvcnlwYWdlBHRlc3QDdGVzdF9pYg--;_ylv=3
Night Market Dark Soy Sauce? Weekly Reports Carcinogens, Health Dept: Naturally Occurring Byproducts
Another case of tainted food? *Business Today* reported that two carcinogens, methylimidazole and 3-monochloropropane-1,2-diol (3-MCPD), were detected in cheap soy sauces—Shuang He and Tai Nong—commonly used by vendors in Shilin and Fengjia night markets, as well as in buffet restaurants and eateries, sparking public panic. The Department of Health emphasized today (15th) that these substances are natural byproducts formed during soy sauce processing due to the heating of oils and sugars, not intentionally added by humans. However, if levels exceed standards, penalties will still be imposed.
*Business Today* reported that methylimidazole and 3-MCPD were found in Shuang He and Tai Nong soy sauces, which are widely used by vendors in Shilin and Fengjia night markets, as well as in buffet restaurants and eateries. The report even quoted Wu Chia-chen, a professor in the Department of Chemistry at National Taiwan Normal University, who stated, "These are highly carcinogenic substances. When used in night markets for marinating or making braised sauces, the carcinogens can remain in the food."
Tsai Shu-chen, head of the Food Division at the Food and Drug Administration (TFDA) under the Department of Health, stressed that these two chemicals are likely natural byproducts of soy sauce processing, not maliciously added by manufacturers, as "there would be no point in adding them."
Tsai pointed out that the amount of 3-MCPD naturally produced during processing is influenced by the oil content in soy sauce ingredients and temperature control during production, making it unavoidable. Currently, the Department of Health has established the "Hygienic Standard for 3-Monochloropropane-1,2-diol in Soy Sauces," stipulating that 3-MCPD levels in soy sauces should not exceed 0.4 ppm.
As for methylimidazole (4-MEI), it is a byproduct formed during the production of caramel coloring. It may also be naturally produced through the "Maillard reaction" when manufacturers heat sugars to enhance the color of soy sauce.
Tsai noted that while some studies suggest methylimidazole may cause cancer in lab rats, the required dose is extremely high—far beyond the amount consumers would ingest from daily food consumption. Moreover, there is no evidence it causes cancer in humans, so consumers need not worry excessively.
Tsai added that on October 15 last year, the Department of Health proposed amendments to the "Standards for the Use, Scope, and Limits of Food Additives," setting specifications for methylimidazole in caramel coloring and usage limits for caramel coloring in various foods. However, due to objections from some countries, the standards are currently being reviewed with reference to international norms.
Nevertheless, the Department of Health has instructed the New Taipei City and Taipei City health bureaus to inspect Shuang He and Tai Nong soy sauce manufacturers. If 3-MCPD levels indeed exceed regulations, products may be recalled under Article 10 of the *Act Governing Food Safety and Sanitation*, and manufacturers will be required to improve within a deadline or face fines ranging from NT$30,000 to NT$150,000.Source: http:/ / tw. news. yahoo. com/ % E5……4% 9F% E7% 89% A9- 083722147. html;_ylt=AlI6xyfdXh4yvJLgRAlTFFTSBdF_;_ylu=X3oDMTRsMjdrYXRiBG1pdANUb3BzdG9yeUxpZmVzdHlsZSBBcnRpY2xlU2VjdGlvbkxpc3QEcGtnA2UyODkyODc3LTE3OGEtMzU1Ni05Y2JjLWRjMzE3ODgxOWVjNQRwb3MDNARzZWMDTWVkaWFTZWN0aW9uTGlzdAR2ZXIDYzM2ZDMzNTAtYmQzYi0xMWUyLWJmZjgtOTQxN2QyN2JiNTI2;_ylg=X3oDMTNpanJuMDZtBGludGwDdHcEbGFuZwN6aC1oYW50LXR3BHBzdGFpZANmOTMyYTNjNi1mMjRkLTNkNWItOTZhYi0yZGYwNDE3MTYxMTMEcHN0Y2F0A.eUn.a0u3zmtojosrsEcHQDc3RvcnlwYWdlBHRlc3QDdGVzdF9pYg--;_ylv=3