Some soy­bean prod­ucts test pos­i­tive for H2O2

The China Post - - LOCAL - BY MEGAN VAN VEGTEN

The Con­sumers’ Foun­da­tion ( ) has said it has sam­pled 50 soy­bean prod­ucts from tra­di­tional mar­kets this April and said that six sam­ples tested pos­i­tive for hy­dro­gen per­ox­ide (H2O2).

The Foun­da­tion said it tested prod­ucts on sale in Greater Taipei, Greater Taichung, Nan­tou County and Kaoh­si­ung City at a press con­fer­ence it held yes­ter­day.

An an­nual in­spec­tion of food prod­ucts was con­ducted in April of this year. There were 50 var­i­ous sam­ples col­lected: 20 dougan prod­ucts ( ) , 12 gansi prod­ucts ( ) and 100 tofu skin ( ) , 11 pack­aged soy­bean prod­ucts, 5 tofu prod­ucts and 2 veg­e­tar­ian soy­bean prod­ucts, ac­cord­ing to the Con­sumers’ Foun­da­tion.

Six dougan and gansi prod­ucts tested pos­i­tive for hy­dro­gen per­ox­ide. The six sam­ples are all bulk com­modi­ties.

“As a food ad­di­tive, hy­dro­gen per­ox­ide can be used for fishre­fined prod­ucts, ex­cept for flour, other pre­pared goods and foods,” said the foun­da­tion, cit­ing the Food and Drug Ad­min­is­tra­tion.

Food ad­di­tives con­tain­ing fungi­cide hy­dro­gen per­ox­ide oc­cur when hy­dro­gen per­ox­ide ox­i­dizes into wa­ter and oxy­gen mol­e­cules. The oxy­gen pro­duced by ox­i­da­tion can sup­press mi­cro­bial breed­ing, ex­tend shelf life, and make the ap­pear­ance of prod­ucts seem whiter. How­ever, if too much is added into a prod­uct, there may be residue in the food. When con­sumed, symptoms such as nau­sea, vom­it­ing, ab­dom­i­nal pains or di­ar­rhea may oc­cur, said the foun­da­tion.

The six dougan and gansi vi­o­lated the “Food Safety and Health Law,” un­der which more than NT$30,000 may be fined. Those fined less than NT$30,000 can ap­peal to au­thor­i­ties.

In Oc­to­ber 2013, the Public Health Depart­ment of New Taipei City ( ) an­nounced three of 80 batches of the sam­pled soy­bean com­mer­cial prod­ucts tested pos­i­tive for hy­dro­gen per­ox­ide. The de­tec­tion rate was 3.75 per­cent, said the foun­da­tion at the press con­fer­ence.

How­ever, a year later, 16 com­mer­cial soy­bean prod­ucts tested pos­i­tive for hy­dro­gen per­ox­ide out of 101 sam­ples, ac­cord­ing to an­other ex­am­i­na­tion by the Public Health Depart­ment in Au­gust 2014. The test was con­ducted in the months of May and June 2014. The de­tec­tion rate was 15.8 per­cent, said the foun­da­tion.

In com­par­i­son to the de­tec­tion rate and con­tam­i­nated sam­ples of 2013, the num­ber of sam­ples with hy­dro­gen per­ox­ide in­creased in 2014.

The foun­da­tion re­minds the public not to pur­chase or con­sume soy­bean prod­ucts that ap­pear very white.

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