Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
[Reporter Wan Bochao / Taipei Report] | Taiwan New Life News – June 11, 2013
The Taipei City Department of Health yesterday (10th) announced the results of this year's first wave of spot checks on bean products. Out of 32 samples tested, 11 failed to meet standards, with an unqualified rate exceeding 34%. The department recommends that consumers soak the products in water for 40 minutes before cooking to avoid ingesting preservatives and hydrogen peroxide.
Qiu Xiuyi, Director of the Department of Health's Food and Drug Administration, stated that three dried tofu samples did not meet regulations: one was found to contain the industrial dye Metanil Yellow, one had residual hydrogen peroxide, and one had excessive benzoic acid along with residual hydrogen peroxide. Six shredded dried tofu samples tested positive for hydrogen peroxide residue, and two tofu samples were found to contain unauthorized benzoic acid. Four samples of tofu skin, tofu skin rolls, and vegetarian chicken all met the standards.
Starting in May this year, the Department of Health conducted a special inspection program on commercially available bean products. Sampling locations included traditional markets, market stalls, supermarkets, retail stores, and restaurants. Testing items included preservatives (sorbic acid, benzoic acid, dehydroacetic acid), hydrogen peroxide, and various dyes.
Tracing the sources of the non-compliant products, two originated from Taipei City, one from another county, and seven lacked verifiable proof of origin. One manufacturer of large dried tofu, which was found to contain the industrial dye Metanil Yellow, was fined NT$30,000 under the Food Sanitation Management Act and referred to the Ministry of Justice's Investigation Bureau for further action.
Hydrogen peroxide, commonly known as bleach, is used as a food sterilizer for its whitening and preservative effects. It is often used in fish paste products like fish balls, fish cakes, tempura, and squid balls, as well as bean products such as tofu, dried tofu, shredded tofu, and wheat gluten. Excessive consumption may cause headaches, vomiting, and other symptoms.
Benzoic acid is a preservative. Ingesting excessive amounts can irritate the gastrointestinal tract, leading to stomach pain, and may also affect the liver and kidneys.
The Department of Health reminds consumers that since most preservatives and hydrogen peroxide are water-soluble, soaking the products before cooking can help release these substances. The soaking water should then be discarded, and the food should be rinsed thoroughly. Alternatively, cooking without a lid allows preservatives and hydrogen peroxide to evaporate with the steam.
Source: http:/ / tw. news. yahoo. com/ % E5……0% 88% E6% A0% BC- 160000680. html
Taipei City Tests Bean Products for Additives, 34% Fail
The Taipei City Department of Health yesterday (10th) announced the results of this year's first wave of spot checks on bean products. Out of 32 samples tested, 11 failed to meet standards, with an unqualified rate exceeding 34%. The department recommends that consumers soak the products in water for 40 minutes before cooking to avoid ingesting preservatives and hydrogen peroxide.
Qiu Xiuyi, Director of the Department of Health's Food and Drug Administration, stated that three dried tofu samples did not meet regulations: one was found to contain the industrial dye Metanil Yellow, one had residual hydrogen peroxide, and one had excessive benzoic acid along with residual hydrogen peroxide. Six shredded dried tofu samples tested positive for hydrogen peroxide residue, and two tofu samples were found to contain unauthorized benzoic acid. Four samples of tofu skin, tofu skin rolls, and vegetarian chicken all met the standards.
Starting in May this year, the Department of Health conducted a special inspection program on commercially available bean products. Sampling locations included traditional markets, market stalls, supermarkets, retail stores, and restaurants. Testing items included preservatives (sorbic acid, benzoic acid, dehydroacetic acid), hydrogen peroxide, and various dyes.
Tracing the sources of the non-compliant products, two originated from Taipei City, one from another county, and seven lacked verifiable proof of origin. One manufacturer of large dried tofu, which was found to contain the industrial dye Metanil Yellow, was fined NT$30,000 under the Food Sanitation Management Act and referred to the Ministry of Justice's Investigation Bureau for further action.
Hydrogen peroxide, commonly known as bleach, is used as a food sterilizer for its whitening and preservative effects. It is often used in fish paste products like fish balls, fish cakes, tempura, and squid balls, as well as bean products such as tofu, dried tofu, shredded tofu, and wheat gluten. Excessive consumption may cause headaches, vomiting, and other symptoms.
Benzoic acid is a preservative. Ingesting excessive amounts can irritate the gastrointestinal tract, leading to stomach pain, and may also affect the liver and kidneys.
The Department of Health reminds consumers that since most preservatives and hydrogen peroxide are water-soluble, soaking the products before cooking can help release these substances. The soaking water should then be discarded, and the food should be rinsed thoroughly. Alternatively, cooking without a lid allows preservatives and hydrogen peroxide to evaporate with the steam.
Source: http:/ / tw. news. yahoo. com/ % E5……0% 88% E6% A0% BC- 160000680. html