进出口报关是什么工作:Good-bye to Additives ??

来源：百度文库 编辑：九乡新闻网 时间：2024/04/30 02:01:49

Good-bye to Additives ??

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2011-5-23 10:15




Rice----What can be added, and what can not ??


Some food safety experts have expressed doubts about the use of additives in rice, although officials said they are free from potential safety hazards.


In response to media reports questioning the revised National Standard for Food Additives, the Ministry of Health issued a statement on Saturday, saying two additives - sodium diacetate and chitosan - were permissible for rice, and that a thickening agent - sodium starch phosphate - can be used in some rice products, such as rice noodles.


In the statement, Wang Zhutian, deputy director of the Fortified Food Office (FFO) under the Chinese Center for Disease Control and Prevention, said sodium diacetate is a widely used preservative in grain, rice and pastry, and chitosan is a coating agent used in rice. Both can help retain freshness and prevent mildew.


The revised regulation, issued early this month, comes into force on June 20.


"The two additives were allowed in rice before 2007, and they passed the safety assessment," Chen Junshi, director of the office, told China Daily on Sunday.


However, some food experts warned that using additives in rice might put food safety at risk, Beijing News reported on Friday.


One expert who wished to remain anonymous was less convinced.


"Rice is a staple food in China as well as a major ingredient for other food products. We must treat the use of rice additives with great caution," the expert was quoted by the newspaper as saying.


Other experts also questioned the need for additives in rice.


"According to the standards for using additives, a substance is used when it is technically indispensable. If rice is rot-resistant without additives, they should not be added," said Sang Liwei, a food-safety lawyer and the China representative of the NGO Global Food Safety Forum.


"I have worked in the grain industry for many years, but never heard of the practice of adding additives to rice during processing. There is no need," a technical veteran with the Food Research Institute of Guangdong province, surnamed Guo, was quoted on Saturday by Guangzhou-based Information Times as saying. According to Guo, there are two ways of packaging grain products in China to keep the rice fresh: vacuum packaging and aerating nitrogen into the packaging bags.


"It is easy, safe and inexpensive to retain the freshness of rice," Guo told the paper.


The revised national standard sought opinions from July to September last year, but officials said they did not receive any objections, so the additives were included on the final list.


"According to the procedure, if someone files an objection, the health department will examine and decide whether to exclude the additive," Chen said.


The standards can also be changed at any time if there are objections from the industry.


"If any rice manufacturer objected to the use of the additives, the health authority will take advice from other businesses and the industry, and make changes in the standard accordingly," Chen said.


China's health authorities has intensify its crackdown on the illegal adding of non-edible materials to food and tighten supervision against abuse of food additives. China's Ministry of Agriculture (MOA) has also  launched a series of campaigns to deter illegal activities in the food sector in the wake of several notorious food safety scandals that have shocked the nation. But what can be added or what can not to rice remains unclear to Chinese people. To these "professional" questions, people also need a clear answer.



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2011-5-23 13:10

Back to natural, no more Whitewash

In 2008, melamine-tainted baby formula milk powder was reported to sicken nearly 300,000 children around China and killed six. The scandal triggered deep public concerns over chemicals added to food. In December 2008, online posts said flour bleaching agents were even more detrimental to health than melamine.

"The threat to food safety in China is not that the additives themselves are not safe," said Su Zhi, Director of the Food Safety Coordination and Supervision Bureau of the Ministry of Health. "The real problem lies in the use of unauthorized chemicals in food and overuse or other incorrect use of food additives."

In April 2010, reporters with Beijing-based Legal Evening News found a flour bleaching agents producer in Rugao City, Jiangsu Province, blended lime powder into its products. Lab tests by regulators showed the company's flour bleaching agents contained as much as 30 percent lime powder.

The contaminated flour bleaching agents were sold through wholesalers to large and medium-sized flour processing companies in Shandong, Jiangxi and Anhui provinces.

Worrying about food safety, the public favors natural food. The Food Safety Law implemented in 2009 also stipulates food additives must be evaluated for their necessity and safety before their use is authorized.

Feng Ping, together with other nine members of the CPPCC National Committee, first submitted a proposal on the checking of flour bleaching agents at the First Session of the 11th CPPCC National Committee in March 2008. The proposal said consumers should be given the right to choose whether flour bleaching agents should be added.

In October 2008, Feng wrote a long letter to the CPPCC National Committee, saying benzoyl peroxide should be banned in food and suggested the CPPCC National Committee should conduct relevant research and the government should make a quick decision.

His letter was transferred to top government leaders and received their attention, who ordered relevant government agencies to address the issue.

In March 2010, Feng and another 16 CPPCC National Committee members put forward another proposal to ban benzoyl peroxide and calcium peroxide.

The Ministry of Health again solicited public feedback on whether to continue using flour bleaching agents last December.

Consumers almost unanimously agreed to ban the additives, the ministry said.

On March 1, the Ministry of Health and six other ministries announced the ban on benzoyl peroxide and calcium peroxide.

"The debate over the safety of flour bleaching agents has been going on for about a decade in China, and will continue for decades, but as they are no longer necessary, they should be banned," Feng recently told China National Radio.

Unnecessary chemicals added to food might pose food safety hazards and hurt consumers, he said.

The claim flour bleaching agents could increase the extraction rate of flour by 5 percent does not hold water, as bleaching agents are added after wheat is milled into flour, he said.

Many consumers feel relieved about the ban. Jiang Chunlin, a resident in Yantai City, Shandong Province, said he welcomed the ban while he was selecting flour in a supermarket.

"I do not think whiter steamed buns are better. Regardless whether flour bleaching agents are harmful, natural food is better," Jiang said.


North Chinese live on wheat, and South on rice, and they have been staple food gracing the Chinese dining table for a long history----But, with the widespread black joke that the Chinese must be more knowledgeable than others in Chemicals, we just wonder what on earth we can live on ??
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