Chemical-soaked bean sprouts stay fresh for a month: 6 ways to identify and avoid health risks
Recently, Market Surveillance Team No. 1, Department of Market Surveillance, Hải Phòng City Department of Industry and Trade, in coordination with Team 5 of the Economic Police Department, Hải Phòng City Police, seized and organized the destruction of more than 5 tons of bean sprouts treated with the chemical 6-Benzylaminopurine.
Authorities discovered that these bean sprouts were produced by soaking them in 6-Benzylaminopurine, also known as "candy water," and incubating them in over 700 plastic jars at two production facilities owned by Mr. Nguyễn Công Biên and Mr. Nguyễn Văn Thịnh, both in Đại Lương village, Gia Phúc commune, Hải Phòng City.
"Candy water" is essentially a cell growth stimulant used in agriculture for preservation or to stimulate young shoots. However, by regulation, this substance is not permitted for use in food production.
According to health experts, although "candy water" does not cause acute poisoning such as dizziness, lightheadedness, or nausea, it has long-term effects on the body, entering reproductive organs, stimulating growth, and over time causing human health to weaken and leading to diseases.
Furthermore, the use of growth stimulants due to residual chemical amounts in food is an indirect cause of health hazards.
In fact, this is not the first time authorities have discovered the use of Benzylaminopurine to produce bean sprouts in large quantities.
Notably, not long ago, similar cases were discovered in several provinces such as Đắk Lắk, Thừa Thiên Huế, Quảng Ngãi, etc. In Đắk Lắk province alone, 6 production facilities released approximately 2,900 tons of bean sprouts soaked in 6-Benzylaminopurine to the market; on average, consuming about 8-10 tons per day.
It is very difficult for consumers to distinguish between safe bean sprouts and those treated with banned chemicals with the naked eye. At local markets, which account for the majority of fresh food consumption, people still choose products based on appearance and price, while lacking attention to criteria regarding origin and testing.
How to distinguish clean bean sprouts from chemical-soaked ones?
To ensure safety when choosing bean sprouts, consumers need to understand the characteristics that distinguish clean bean sprouts from chemical-soaked ones.
Observe the shape: Normally, clean bean sprouts draw nutrients from themselves without stimulants, so they are thin, slender, and grow unevenly, but the stalks are firmer and harder to break. Meanwhile, chemical-soaked sprouts are often more eye-catching, with thick, round stalks that break easily.
Clean bean sprouts have many roots: Clean bean sprouts usually have many roots because they must absorb a lot of water; roots are about 3-7cm long with many root hairs. Conversely, chemical-soaked bean sprouts usually have few roots, and the roots are often very short or non-existent because they haven't had time to grow.
Two large cotyledons: Clean bean sprouts usually have two large cotyledons and young leaves that are green or yellow. Chemical-soaked bean sprouts often have no leaves or two seeds tightly closed together due to insufficient growth time.
Color of bean sprouts: Clean bean sprouts have a natural pale yellow color, while chemical-soaked sprouts often have a porcelain white color and look glossier.
- Chemical-soaked sprouts are often spongy and dry: When eaten, chemical-soaked sprouts are often spongy, dry, lack fragrance, and may even have a pungent smell, little natural bean aroma, are not sweet, and release a lot of water when cooked. Chemical-soaked sprouts can be left outdoors for many days at room temperature without fear of spoiling. Clean sprouts, on the other hand, are prone to becoming waterlogged, drying out, or bruising, and spoil faster after 1-2 days left outside. When stir-fried or cooked, clean sprouts have a fragrant, sweet, and refreshing taste.
- Buy from reputable sources: You should choose to buy bean sprouts from reputable, reliable, and hygienic places with valid expiration dates. Food should be stored under appropriate temperature conditions to prevent bacterial growth.