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January 13, 2014, Central News Agency reporter Wu Zhehao
The Changhua County Health Bureau conducted inspections of holiday foods, finding 22 out of 141 samples non-compliant, with excessive sulfur dioxide being the most common issue. One sample of bamboo fungus contained sulfur dioxide levels 23 times over the limit.
The Changhua County Health Bureau inspected traditional markets, supermarkets, and holiday food production sites. The first round of testing covered pastry products, processed meats, dried holiday foods, and hot pot ingredients. Out of 141 samples tested for preservatives and bleaching agents, 22 failed, representing a violation rate of about 15.6%.
Lin Yufen, head of the Food Hygiene Section at the Changhua County Health Bureau, stated that among the non-compliant products, 15 exceeded sulfur dioxide limits, with bamboo fungus exceeding by 23 times being the most severe case. Additionally, three dried tofu samples tested positive for hydrogen peroxide. Authorities have ordered the removal of these products from shelves and referred the cases to the respective local health bureaus for further investigation.
Lin Yufen explained that sulfur dioxide is a bleaching agent. When ingested, it converts to sulfate and is excreted in urine, but it may trigger asthma or other discomfort in sensitive individuals. Consumers are advised to avoid overly white or brightly colored dried products. To reduce sulfur dioxide content, soaking in cold water for 60 minutes or warm water for 20 minutes before cooking is recommended.
Source: http:/ / tw. news. yahoo. com/ % E6……8F23% E5% 80% 8D- 060154690. html
23x Sulfur Dioxide Found in Bamboo Fungus Sampling
The Changhua County Health Bureau conducted inspections of holiday foods, finding 22 out of 141 samples non-compliant, with excessive sulfur dioxide being the most common issue. One sample of bamboo fungus contained sulfur dioxide levels 23 times over the limit.
The Changhua County Health Bureau inspected traditional markets, supermarkets, and holiday food production sites. The first round of testing covered pastry products, processed meats, dried holiday foods, and hot pot ingredients. Out of 141 samples tested for preservatives and bleaching agents, 22 failed, representing a violation rate of about 15.6%.
Lin Yufen, head of the Food Hygiene Section at the Changhua County Health Bureau, stated that among the non-compliant products, 15 exceeded sulfur dioxide limits, with bamboo fungus exceeding by 23 times being the most severe case. Additionally, three dried tofu samples tested positive for hydrogen peroxide. Authorities have ordered the removal of these products from shelves and referred the cases to the respective local health bureaus for further investigation.
Lin Yufen explained that sulfur dioxide is a bleaching agent. When ingested, it converts to sulfate and is excreted in urine, but it may trigger asthma or other discomfort in sensitive individuals. Consumers are advised to avoid overly white or brightly colored dried products. To reduce sulfur dioxide content, soaking in cold water for 60 minutes or warm water for 20 minutes before cooking is recommended.
Source: http:/ / tw. news. yahoo. com/ % E6……8F23% E5% 80% 8D- 060154690. html