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Cancer-causing additive found in chili products
By Li Qian |
September 22, 2012, Saturday
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Print Edition
Print Edition
THE trade watchdog of Changsha, capital of the central Hunan Province, has found a cancer-causing industrial dye in several brands of chili pepper products during a 100-day crackdown, it said yesterday.
Several supermarkets and plants, including unlicensed workshops, have been severely punished for making and selling chili paste and red chili powder dyed with chemical compound Rhodamine B, a banned food addictive.
The Changsha Industrial and Commercial Bureau revoked the license of a company while a dealer who just earned 16 yuan (US$2.5) was fined tens of thousands of yuan, Sanxiang City Express reported.
The dye was added in order to improve the appearance of the pepper, officials said.
Characterized by its liberal use of chili pepper, Hunan cuisine is known for being dry-hot, as distinct from the numbing-hot flavors of Sichuan cuisine, with which it is often compared. However, both provinces have been hit by the dyed pepper scandal.
Rhodamine B was first detected in hotpot seasonings in Chongqing, a municipality near Sichuan, in March 2011.
Several supermarkets and plants, including unlicensed workshops, have been severely punished for making and selling chili paste and red chili powder dyed with chemical compound Rhodamine B, a banned food addictive.
The Changsha Industrial and Commercial Bureau revoked the license of a company while a dealer who just earned 16 yuan (US$2.5) was fined tens of thousands of yuan, Sanxiang City Express reported.
The dye was added in order to improve the appearance of the pepper, officials said.
Characterized by its liberal use of chili pepper, Hunan cuisine is known for being dry-hot, as distinct from the numbing-hot flavors of Sichuan cuisine, with which it is often compared. However, both provinces have been hit by the dyed pepper scandal.
Rhodamine B was first detected in hotpot seasonings in Chongqing, a municipality near Sichuan, in March 2011.
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