This news story came out today, reporting that the arsenic levels in fried fast foods at local chain restaurants were nine to eleven times higher than allowed:
Of seven restaurants chosen for inspection, all seven were found to have acrylamide in their food (these included McDonald’s and Domino’s), and even arsenic was found, in levels exceeding permissible standards by 9 to 11 times. (I stopped reading there. Someone else can fill others in on the rest if they want.)
對於速食業者被檢出砷含量超標，衛生署食品衛生處簡任技正許景鑫表示，衛生署對於食用油規範重金屬的最大容許量，砷為0.1ppm(parts per million，百萬分之一的濃度)、銅為0.4ppm、汞則是0.05ppm、鉛為0.1ppm，業者檢出的砷含量實在太高。許景鑫說，這不太可能是鍋具及食物所引起，應該是食用油本身有問題，目前衛生署已經要求衛生局採檢業者未使用過的食用油檢驗，一旦確認砷含量超標，將對業者處以新台幣6萬到30萬元罰款。
But DOH says it’s fine, because only a few outlets were affected. Problem is: where does teh oil cme from? How can it become contaminated by arsenic?
The main supplier claims Mc D is using other “suppliers”. Are they buying off the black market or is this framing by the competition?
[quote]McDonald’s spokesman Tsao Chang-chieh (曹昌傑) questioned the validity of the tests conducted by the Taipei County Government Bureau of Health. He said the same oil that tested positive for arsenic was sent to a lab at SGS Taiwan for tests and that the results were entirely different.
“SGS Taiwan approved our oil. We have faith in ourselves and will continue operations,” Tsao said.
It occurs naturally, doesn’t it? In oils. Wheat and olives contain small amounts. Fish is full of it, too. Or is that because of contamination from groundwater?
Disclaimer: I have no idea what I’m talking about: I just remember reading it somewhere …
-the inspector that broke the case against McD has received serious death threats. Currently under protection.
-the prosecutors have brought charges against the managers of the McD’s and Domono’s of the locations where they found arsenic. Same with their general managers. Big papara… ehem excuse me, reporter mayhem at the site of the indictment.
-inspections and evaluations will continue, so expect more fun to come…
My imperfect understanding is that acrylomides are created when heat is applied to cooking oils - it is what makes fried food so dad-gum bad for you. (A primary reason you don’t want to fry with olive oil, or even heat olive oil too much as it converts to acrylomides relatively easily…?) Of course they are in abundance at fast food outlets, but I doubt a test for them in uncooked food inputs is meaningful - you would need to test finished product, and results would vary depending on the temperature of the heat used, and the type of oil. Don’t even bother testing those street vendors selling chicken deep fried in palm oil. Put it on a stick and you have an Acrylomidcicle. Yum!
Of course the big issue is that nobody trusts the authorities. It could just be an old fashioned shake-down. Health department looking for some payola. With all the recent food scares, I wouldn’t be surprised to learn there is a racket in operation at the health department.
Anyway, people stupid enough to eat excessive amounts of fast food deserve to die a horrible death.
