China poisonous food daquan

1. Highly carcinogenic and poisonous rice (aged grain, migrant workers' grain) and Penghua food made from this rice, etc. Eating this rice may cause nausea and other phenomena, and long-term consumption may also cause cancer;

2. Poisonous soy sauce blended with crude water: lead, arsenic, aflatoxin, 4- methylimidazole, chloropropanol, etc. Harmful to human body;

3. Dichlorvos soaked in Jinhua ham;

4. Formaldehyde is mixed into the soaking solution of various water-based foods;

5. Toxic candied dates containing formaldehyde;

6. Vegetables and fruits with pesticide residues exceeding the standard (chlorothalonil, fenthion, phenylbutazone, glyphosate, diflubenzuron, mancozeb, DDT, trichlorfon, chlorpyrifos, parathion, carbendazim, diazinon, fenvalerate, phorate, carbaryl, metalaxyl, pirimicarb, carbodan, dimethoate and hydrochloroflurane) "Pollution-free" vegetables in Zhangbei with high toxicity and pesticide residue;

7. The chemical components in lean meat fed with lean meat can treat asthma in medical clinic;

8. Poisonous melon seeds processed with mineral oil, after mineral oil in food enters the human body, will stimulate the digestive system of the human body, and even have symptoms such as dizziness, nausea and vomiting;

9. Red-hearted eggs laid by chickens fed with allicin red can cause severe anemia, leukemia and bone marrow lesions.

10. Soak in pig manure to make stinky tofu;

1 1. Fresh shrimp soaked in human urine;

12. Black-hearted moon cakes; Mooncakes mixed with chemical fertilizers;

13. Deteriorated soybean milk;

14. steamed bread and flower rolls with additives;

15. Tremella, red pepper and pepper smoked with sulfur;

16. Strawberries and kiwifruit ripened with hormones;

17. Chongqing hot pot bottom material with paraffin as coagulant;

18. Green tea dyed with pigment;

19. Sichuan pickles pickled with banned "industrial salt";

20. Potatoes smoked with sulfur;

2 1. The fat, broad-leaved, long and dark-colored poisonous leek irrigated with "39 1 1" pesticide causes headache, dizziness, nausea, fatigue, excessive sweating, vomiting and diarrhea, and in severe cases, dyspnea, coma and decreased blood choline activity.

22. Longkou vermicelli mixed with "white film";

23. Shanghai Sanyuan "Quanjia" brand lactic acid bacteria beverage has too many molds to be measured by numbers;

24. Sulfur fumigant is soaked in "sanitary chopsticks";

25. Ink dyed black fungus;

26. Fake chicken essence with surprisingly low price;

29. Low quality drinking fountains;

30 unqualified disposable medical devices;

3 1. Countless counterfeit drugs;

32. Saccharin water and pigment blended "wine";

33. The number of bacteria in preserved fruits and preserves exceeds the standard 100 times;

34. Pretending to be Pingyao beef with mule and horse meat;

35. Sweet potato vermicelli processed with white blocks and pigments;

36. Yuba processed by chemical carcinogens such as white blocks, alkali-tender yellow mouth and industrial gelatin;

37. Fresh bamboo shoots pickled with sulfur and industrial characters;

38. The raw materials of Taicang pork floss are dead pork and mother pork, and soybean flour is widely used. The mother pork was bleached with hydrogen peroxide. Dead pigs are made into floss, and additives and colorants should be added to make the floss look better.

39. Black-hearted bean sprouts;

40. Wenzhou's poisonous "hillbilly" food;

4 1. jiaozi with black stuffing is produced by Daxing Food Factory in Panzhuang Town, Ninghe County, Tianjin;

42. "Poisonous sausage" appeared in Taixing City, Jiangsu Province;

43. Liquor blended with industrial alcohol;

44. "hogwash fat" found in the sewer;

45. Anhui poisoned milk powder;

46. Fumigating bleached toxic longan with sulfur;

47. The juice poured out next to the toilet abuses preservatives (sorbic acid, potassium sorbate;

48. Benzoic acid, phytoncide and nitrite (convenience food, beverage, soy sauce and oyster sauce);

49. Rice flour containing carbolic acid;

50. Processing dead and deteriorated livestock into cooked food convenient for pickling;

5 1. Poultry meat food and fresh milk containing a lot of antibiotics such as chloramphenicol and oxytetracycline;

52. Red oil soup with thousands of people washing their faces;

53. Poisonous lard in Hunan;

54. Shanxi mature vinegar added with chemical raw material "non-edible glacial acetic acid";

55. Bleach is added to all flour in China, and benzoyl peroxide in most flour exceeds the standard. After long-term consumption, the body will feel tired, dizzy, insomnia, dreaminess, neurasthenia and other discomfort.

-

Only 10% additives have quality standards.

The lag of standards makes the hidden dangers of food processing frequent: the use of saccharin in preserves exceeds the standard, and the bleaching agent in flour exceeds the standard. ...

At present, there are more than 700 kinds of food additives used in China, but only more than 250 kinds have quality standards! It is reported that the lag of quality standards leads to frequent hidden dangers in food processing: saccharin is used beyond the scope in candied fruit and bleaching agent is used beyond the standard in flour ... At the food safety and human health salon held by the Municipal Association for Science and Technology yesterday, experts discussed the safety of food additives and the effectiveness of antibacterial products.

The use of food additives is not standardized

Associate Professor Bai Weidong, Director of the Department of Food Science, Zhong Kai Agricultural Technology College, Guangdong Province, pointed out that food additives are the blood of the food industry and are widely used, and their quality directly affects food safety. But the problem now is that the quality standards of food additives are seriously lagging behind, which brings potential safety hazards to consumers.

Bai Weidong said that foreign additives have comprehensive quality standards, saccharin and sweet additives have long been banned, but we have been using them. It is reported that the permitted food additives published by the national standard gb2760 have reached 1797 by 2004, and only about 250 kinds have quality standards. The lag of quality standards makes the use of additives lack standardization, which leads to frequent safety hazards in food processing-excessive use of saccharin in preserves, preserves and preserved fruits; Excessive use of nitrite in meat products; Excessive use of bleach in flour and so on.

To this end, experts call for strengthening the formulation and integration of food safety standards and updating the quality standards of food additives as soon as possible.