The fastest way to identify toxic fish sauce and chili sauce

Long-term ingestion of Rhodamine B in toxic chili sauces can cause allergies, skin rashes, itchy throat, difficulty breathing, chest pain, harm the liver and kidneys, and gradual accumulation in the body can cause cancer.

Currently, chili sauces in large, cheap plastic cans without labels, to industrial fish sauces made from pure fish sauce, salt water, flavoring additives, brown-yellow coloring, preservatives... are being sold widely on the market. Most of these products have unknown origins and are not of guaranteed quality. Therefore, consumers should know how to choose chili sauces and fish sauces that are safe and of guaranteed quality.

Harmful effects of dirty chili sauce and fish sauce

The ingredients of these cheap chili sauces include turmeric powder, red powder, colorants, spicy and thickening agents. According to tests by the authorities, this chili sauce contains Rhodamine B - an industrial colorant that is banned from use in food and can cause cancer, greatly affecting the health of consumers.

Users need to know how to choose safe chili sauce and fish sauce, avoid buying cheap products and bringing disaster upon themselves.

Long-term consumption of Rhodamine B in poor quality chili sauces can cause allergies, rashes, difficulty breathing, chest pain, harm the liver and kidneys, and gradually accumulate in the body and can cause cancer. For dirty fish sauces, if consumers ingest preservatives, sweeteners such as chemical sugars cyclamte, saccharin... in the long term, it can cause liver cancer, lung cancer, fetal malformations, and affect genetic factors.

How to identify dirty chili sauce and fish sauce

Regarding chili sauce, Dr. Le Thi Hong Hao, Deputy Director of the Institute for Food Safety Control, said that it is very difficult to identify chili sauce dyed with carcinogens because the above toxins are odorless and tasteless. The only way to identify is by the color of the product.

Naturally made chili sauce will have a dark color and delicious flavor, not bright and bright like when mixed with chemicals. Foods that use Rhodamine B colorant often have a bright dark red color, beautiful and even color, and do not fade in water.

The way to choose good chili sauce is to choose the dark colored type, avoid buying chili sauces with bright colors.

In addition, consumers should choose foods with clear packaging and labels, clearly stating the production date and expiry date, and especially pay attention to the information on food additives. Do not choose foods with too bright colors or unusual gloss.

For fish sauce, when buying, you should choose reputable brands with the correct protein content. Normally, fish sauce with 15 to 30 degrees of protein is suitable for daily use. This is the most important ingredient of fish sauce, determining its nutritional value. In addition, when buying, you should gently shake the fish sauce bottle. If you see the water flowing down slowly and remaining on the bottle, it means it has a high protein content.

To test fish sauce, consumers should place the fish sauce bottle facing a light source, then shake the bottle vigorously and turn it upside down. If you see lumps falling from the bottom of the bottle, you should not use it. Because this sign of precipitation could be salt and some other additives added by the manufacturer. Pure fish sauce often has a strong smell. Fish sauce that uses bad additives will have an astringent taste on the tip of the tongue when tasted.

According to vietnamnet.vn