Chemicals used to whiten capital pork
By Li Qian and Zhao Wen |
October 18, 2011, Tuesday
|
Print Edition
Print Edition
CHEMICALLY whitened pork knuckles have not been found in any Shanghai markets, authorities said yesterday, following reports of this dangerous practice in Beijing.
Hundreds of kilograms of tainted pork knuckles were found on sale in Baliqiao market in the capital's suburban area, the Beijing News reported yesterday.
Tainted stock is bigger and whiter than usual, but clammy, with a chemical smell.
The knuckles are submerged in chemicals, including sodium hydroxide, sodium nitrite and hydrogen peroxide.
These have been banned from food production due to their corrosive properties. Some are linked to cancer.
Butchers use them to improve the appearance of the knuckles and to bulk them up.
Shanghai Industry and Commerce Administration said it is aware of the practice but no similar cases have been uncovered in local agricultural markets.
Reporters from the Beijing newspaper found an underground workshop, owned by a butcher, churning out whitened pork knuckles.
Dong Jinshi, a food safety expert, said that sodium hydroxide could make pork knuckles heavier, adding 100 grams to each kilogram.
"Then they look much bigger than ordinary ones," said Dong.
Tainted pork knuckles were being sold for 19 yuan (US$1.50) per kilogram, while their natural counterparts fetch 21 yuan per kilogram.
Some butchers said the tainted but attractive looking knuckles were better sellers due to the added weight.
Untainted fresh pork knuckles have a yellow hue and are small, which affects sales, said one female stall vendor.
Tainted knuckles were mostly bought by retailers and owners of small restaurants.
"If you eat pork knuckles yourself, you'd be better to pick bad-looking ones," advised a butcher at the market.
Hundreds of kilograms of tainted pork knuckles were found on sale in Baliqiao market in the capital's suburban area, the Beijing News reported yesterday.
Tainted stock is bigger and whiter than usual, but clammy, with a chemical smell.
The knuckles are submerged in chemicals, including sodium hydroxide, sodium nitrite and hydrogen peroxide.
These have been banned from food production due to their corrosive properties. Some are linked to cancer.
Butchers use them to improve the appearance of the knuckles and to bulk them up.
Shanghai Industry and Commerce Administration said it is aware of the practice but no similar cases have been uncovered in local agricultural markets.
Reporters from the Beijing newspaper found an underground workshop, owned by a butcher, churning out whitened pork knuckles.
Dong Jinshi, a food safety expert, said that sodium hydroxide could make pork knuckles heavier, adding 100 grams to each kilogram.
"Then they look much bigger than ordinary ones," said Dong.
Tainted pork knuckles were being sold for 19 yuan (US$1.50) per kilogram, while their natural counterparts fetch 21 yuan per kilogram.
Some butchers said the tainted but attractive looking knuckles were better sellers due to the added weight.
Untainted fresh pork knuckles have a yellow hue and are small, which affects sales, said one female stall vendor.
Tainted knuckles were mostly bought by retailers and owners of small restaurants.
"If you eat pork knuckles yourself, you'd be better to pick bad-looking ones," advised a butcher at the market.
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