New Taipei City's tofu samples found 2 violations among 30

On the 11th, the New Taipei City Government Health Bureau announced the results of the September random inspection of dried tofu products. Among the 30 tofu, dried tofu, bean skin and other products, 2 were found to have hydrogen peroxide residues. In addition to immediately notifying the shelves to remove the products, the suppliers are being traced. They may be fined between NT$30,000 and NT$150,000 for violating Article 12 of the Food Sanitation Management Act.

Lin Guanzhen, director of the Food and Drug Administration Section of the Health Bureau, said that hydrogen peroxide is hydrogen peroxide, which is often added by food processors to processed bean products (such as dried shredded tofu, dried tofu, and sausage), noodle products (such as oil noodles and udon noodles), fish balls, clams, mussels, salted chicken, fish bones, etc. for the purpose of sterilization and bleaching.

According to food hygiene standards, no hydrogen peroxide residue should be detected in food. Since the boiling point of hydrogen peroxide is as high as 152°C, hydrogen peroxide will still remain in the food even if the food is cooked or boiled. Long-term consumption may cause health damage.

Lin Guanzhen pointed out that this time, tofu, dried tofu, bean skin and other bean products were sampled from traditional vendors and restaurants. The inspection items included preservatives (adienoic acid, dehydrated acetic acid, benzoic acid) and bactericides (hydrogen peroxide). As a result, a total of 2 pieces of "dried tofu" were found to contain "hydrogen peroxide" which did not comply with regulations, and the goods were both sourced from the same merchant in Bali.

Generally speaking, hydrogen peroxide residues in food can be tested with a simple dilute sulfuric acid plus potassium iodide test reagent. Just drop a few drops of the reagent on the food. If a positive reaction is yellow or blue, it means there is hydrogen peroxide residue. If it is colorless, it is normal. The two restaurants whose tofu failed the random inspection by the Health Bureau were "Master Liang's Beef Noodles" and "Little Swallow Beef Noodle House" located on Section 2, Zhongshan Road, Bali District, New Taipei City. The tests showed positive reactions, which is not in compliance with regulations.

Lin Guanzhen emphasized that hydrogen peroxide, which has bactericidal and bleaching effects, may cause irritation and skin stinging symptoms after consumption, so it cannot be detected according to regulations. Consumers are advised to purchase from merchants with good reputation and credit, avoid buying tofu products with bright or too white appearance, and soak them in plenty of water and then rinse them before cooking to avoid consuming excessive or illegal food additives and ensure their own safety.