A majority of tofu products sold at supermarkets and traditional markets contain hydrogen peroxide, the Taiwan Solidarity Union (TSU) claimed yesterday.
TSU spokeswoman Chou Mei-li said yesterday that product testing conducted by the party showed that eight out of 15 tofu products purchased from three of Taipei City's supermarket chains and one traditional market
Hydrogen peroxide is a weak acid that is used for bleaching and as a disinfectant. Reactions to too much hydrogen peroxide include headache, nausea, vomiting, upset stomach, diarrhea, skin eruptions or ulcers.
Hydrogen peroxide is not allowed in foods, but most of the products tested showed positive results.
The three supermarkets covered in the test were RT-Mart, Carrefour and Kuma Supermarket.
Chou said that public health was one of the party's prime concerns and called on the government to come up with a plan to more effectively manage and supervise the quality of locally produced food products.
She said that an examination of tofu products conducted by the Bureau of Health in June found 46 percent contained undesired additives, adding that they continue to be sold in supermarkets.
"This administration has completely ignored the health of consumers and turned a blind eye to enforcement of regulations," Chou said.Question:
1. Why is a political party (the TSU) doing food tests?
2. Do you think this could be a problem with all local-made food, and not just tofu?
3. What should regular people do about this?
For the real article:
http://www.taipeitimes.com/News/taiwan/archives/2007/11/27/2003390078