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Test Results of Ingredient Samples Announced

  • Date: 2018-12-13
  • Issued by: Health Bureau

To ensure food safety during the Lunar New Year holidays, the Health Bureau has checked the ingredients commonly used in the 44 food and beverage traders within its jurisdiction. A total of 84 samples of 8 kinds of ingredients (namely white radish, carrots, corn, green pepper, sweet pepper, bamboo fungus, lotus seeds and mustard) were tested for pesticides and bleach.Among them, 19 samples failed in the test results and the Health Bureau has been tracing the sources of those substandard ingredients.

Of the 19 substandard ingredients, 1 piece of green pepper, 7 pieces of white radish, and 10 pieces of sweet pepper are detected of pesticide residues exceeding the maximum limits. The Health Bureau has been investigating the sources of these 18 ingredients. Moreover, 1 piece of bamboo fungus brought from a Taipei supplier is detected of sulfur dioxide exceeding the maximum limits. The Health Bureau has immediately notified all the vendors or restaurants to stop using the above items, avoid purchasing ingredients from the same suppliers, and report their self-management programs, including such improvement measures as provision of vendor inspection reports or regular submission of ingredientsfortesting. The Health Bureau will also notify related health bureaus in other counties or cities to trace the sources and fine them by a penalty ranging fromNT$60,000 to NT$ 200 million according to law.

Hsu Yung-nian (徐永年), Director of Health Bureau stressed that the restaurants should strictly control their ingredients, send in their ingredients for test on a regular basis, manage their ingredient suppliers for traceability, and ensure food safety for consumers. In addition, the vegetables should be handled in the following sequence: “Dip first and then wash" and "Wash first and then cut" to avoid pesticide from polluting the fruits and vegetables on the spots where they are cut. When cleaning, soak the ingredients in clean water for 15 to 20 minutes and use running water to clean them for 2 to 3 times or more. Different vegetables should apply different cleaning methods. For example, pesticides are prone to deposit on the U-shaped buttons and stems of bell pepper, green pepper, and bitter gourd.It is advised to cut them off first and then rinse.Pesticide tends to accumulate at the roots of spinach, bok choy, cabbage and other leaflets. It is thus suggested to cut the roots off firstand then wash the leaves one by one. Cabbage or lettuce can be peeled of its most external leaves and then wash the rest of leaves piece by piece.

  • Date : 2015-02-03
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