How to choose dried bamboo shoots

On January 8, the Department of Food Safety and Hygiene, Ministry of Health, advised people on how to choose sulfur-free bamboo shoots on the occasion of Lunar New Year.

According to the results of food safety monitoring by the Department of Food Safety and Hygiene, Ministry of Health, many dried bamboo shoots and fresh bamboo shoots nationwide are still found to contain residual sulfur and sulfite chemicals that pose a risk to consumers' health.

Safe dried bamboo shoots sample

Sulfur (commonly known as diem sinh) is often used in the process of drying bamboo shoots to prevent mold, create a more beautiful yellow color for bamboo shoots or soak in bleaching chemicals to make the bamboo shoots whiter to deceive consumers.

In Vietnam, sulfur is identified as a toxic chemical that is not allowed to be used in food processing and preservation. However, according to WHO recommendations, the sulfur content should not exceed 20 mg per kg of product.

If consumers use foods containing high concentrations of sulfur for a long time without knowing, it will cause neurological damage, behavioral changes; affect the circulatory system, cardiovascular function, eye damage, reduced vision, affect reproductive function, immune system, endocrine glands, affect brain development. If acute, there will be symptoms of nasal congestion, watery eyes, headache, chest tightness... or large amounts of sulfur, used at high concentrations, will react with moisture to create sulfurous acid that can damage the lungs, eyes, even cause blood poisoning, kidney failure...

According to some experts in the field of food safety, the following are recommended ways to choose, use, and process bamboo shoots to ensure safety: Bamboo shoots have a light yellow-brown color, amber color, meticulous veins, thick flesh width, do not feel moist when touched, and can be broken. If it is young bamboo shoots, it retains a characteristic aroma, has no strange smell, and is not moldy.

The Ministry of Health also recommends only buying dried bamboo shoots stored in labeled plastic bags with clear origin.

How to identify unsafe bamboo shoots

- Bamboo shoots dried with sulfur will have a characteristic burnt smell of bamboo shoots soaked in sulfur. When smelled, it will have a very characteristic SO2 smell. SO2 (smell of sulfur).

- Bamboo shoots soaked in chemicals are often shiny, eye-catching, and never moldy.

- Do not buy bamboo shoots with unusual colors.

- Avoid buying pickled bamboo shoots that are out of season.

- You should only buy dried bamboo shoots preserved in small glass bags with labels, addresses, and clear origins.

How to handle bamboo shoots before processing

- Before using bamboo shoots, wash thoroughly with clean water (for dried bamboo shoots, wash thoroughly and then soak in warm water or rice water (soak for about one night).

- Boil bamboo shoots, changing water 2 to 3 times (30 minutes each time).

- Do not use damaged or moldy bamboo shoots for food processing.

According to (khampha.vn) - M.D