Taipei's health officials warn of hot-pot hazard
By Jean Lin
STAFF RE****TER
Thursday, Nov 10, 2005,Page 2
Preservatives and additives found in hot-pot ingredients may be
hazardous to your health, the Food and Drug Division of the Taipei City
Department of Health announced yesterday.
The division recently conducted inspections on hot-pot ingredients such
as tofu, meatballs and various dumplings, testing 37 different products
gathered from traditional markets, supermarkets and hypermarts.
Out of 37 products tested, 21 were found to have preservatives and 24
contained both preservatives and artificial colorings.
According to Chinese Nationalist Party (KMT) Taipei City Councilor Li
Ken Kuei-Fong (=E5=8E=B2=E8=80=BF=E6=A1=82=E8=8A=B3), the results
indicated=
that hot pot
ingredients from traditional markets were found to be safer for
consumers than those found at supermarkets and hypermarts.
Most supermarket and hypermart hot-pot ingredients are sold unpackaged
and at room temperatures higher than the 7?C stipulated for
refrigerated items, said Chiang Yu-mei (=E5=A7=9C=E9=83=81=E7=BE=8E),
chief=
of the
division.
All hot-pot tofu samples gathered were found to contain preservatives
and artificial food coloring.
Although none of the ingredients inspected contained the preservative
benzoic acid in levels higher than the regulated 1g per kilogram, the
preservatives could still hurt the consumer in the long run, Li Ken
said.
Cheng Jen-hung (=E7=A8=8B=E4=BB=81=E5=AE=8F), vice chairman of the
Consumer=
s' Foundation,
said that according to World Health Organization regulations, a 50kg
person cannot consume more than 0.25g of benzoic acid per day.
To avoid buying or consuming hazardous hot-pot ingredients, Cheng said
that consumers must pay attention to the brand name, as well as the
packaging and the label's indications.
In addition, ingredients should not be oozing water or giving off
pungent smells, Cheng said.
Neither should they be sticky or brightly colored, he added.
This story has been viewed 954 times.
|
