Chemically soaked bean sprouts stay fresh for a month: 6 ways to spot them and avoid health hazards
Recently, Market Surveillance Team No. 1 under the Market Surveillance Department of the Hai Phong Department of Industry and Trade, in coordination with Team 5 of the Economic Police Division of Hai Phong City Police, seized and destroyed more than 5 tons of bean sprouts treated with the chemical 6-Benzylaminopurine.
Authorities discovered that the aforementioned bean sprouts were produced by soaking them in the chemical 6-Benzylaminopurine (also known as "candy water") and incubating them in more than 700 plastic jars at two production facilities owned by Mr. Nguyen Cong Bien and Mr. Nguyen Van Thinh, both located in Dai Luong Village, Gia Phuc Commune, Hai Phong City.
Candy water (benzyladenine/growth regulators) is a cell growth stimulant used in agriculture for preservation or stimulating shoots. However, regulations prohibit this substance from being used in food production.
According to medical experts, although candy liquid does not cause acute poisoning symptoms such as dizziness, lightheadedness, or nausea, it has long-term effects on the body, affecting reproductive organs, stimulating growth, and over time weakening human health and causing illnesses.
Moreover, the use of growth promoters, through chemical residues in food, indirectly poses health safety risks.
In fact, this is not the first time authorities have discovered the use of Benzylaminopurine to grow bean sprouts in large quantities.
Notably, not long ago, similar cases were uncovered in several provinces such as Dak Lak, Thua Thien Hue, and Quang Ngai. In Dak Lak province alone, six production facilities supplied the market with about 2,900 tons of bean sprouts soaked in 6-Benzylaminopurine, with an average daily consumption of 8 to 10 tons.
It is very difficult for consumers to distinguish with the naked eye between safe bean sprouts and bean sprouts treated with banned chemicals. At local wet markets, which account for the majority of fresh food consumption, people still choose products based on appearance and price, paying little attention to origin and testing criteria.
How to distinguish clean bean sprouts from chemically soaked bean sprouts?
To choose bean sprouts safely, consumers need to understand the distinguishing characteristics of clean bean sprouts and those soaked in chemicals.
Observe the shape: Naturally grown bean sprouts obtain nutrients on their own without growth stimulants, so they are lean, slender-stemmed, and uneven in growth, but their stems are firmer and less brittle. Meanwhile, chemically soaked bean sprouts are usually more eye-catching, plump, and thick, but their stems break easily.
Clean bean sprouts have abundant roots: Clean bean sprouts usually have abundant roots because they need to absorb plenty of water, with roots about 3-7 cm long and covered in fine hairs. In contrast, chemically soaked sprouts have few roots, and their roots are typically very short or absent because they have not had time to grow.
Has 2 large germ seeds: Clean bean sprouts usually have two large cotyledons and green or yellow young leaves, while chemically treated bean sprouts often have no leaves or two tightly closed seeds due to insufficient growth time.
Color of bean sprouts: Clean bean sprouts have a natural pale yellow color, whereas chemically soaked sprouts are usually porcelain white and look glossier.
- Chemically soaked bean sprouts are often spongy and dry: When eaten, chemically treated bean sprouts are usually spongy, dry, lack aroma, or may even have a pungent smell, with little natural bean fragrance, no sweetness, and release a lot of water during cooking. Chemically treated bean sprouts can be left outdoors for several days at room temperature without spoiling. In contrast, clean sprouts easily become waterlogged, dried out, or darkened, and spoil more quickly after 1–2 days at room temperature. When stir-fried or cooked, clean sprouts are more fragrant, sweet, and crisp.
- Buy from reputable sources: Bean sprouts should be purchased from reputable, trustworthy, hygienic sources and within their expiration date. Foods should be stored at appropriate temperatures to prevent bacterial growth.