Soybean oil contamination highlights lack of real-time interception mechanism; food technologists call for third-level quality control

(CNA) - Contamination of soybean salad oil with the carcinogen "benzopyrene" exceeding the legal limit has led to 1,300 metric tons of the product being supplied to three companies and entering the market. The Food Technologists Association pointed out today that the product was manufactured in April but not reported until June, a time lag that highlights the lack of a "real-time interception and real-time certification" mechanism. They are calling for the implementation of "food third-level quality control."

Benzopyrene

Regarding the incident of soybean salad oil exceeding the "benzopyrene" limit, Lin Hsin-hung, secretary-general of the Chinese Association of Food Technologists, told reporters today that while the actual cause of contamination is still under investigation by the authorities, from a scientific perspective, possible reasons for edible oils being contaminated with carcinogens include not only contaminated raw materials but also abnormal temperatures during high-temperature decolorization and deodorization processes, insufficient cleaning of pipelines, or cross-contamination from packaging materials during transportation.

He likened it to cholesterol accumulation in blood vessels. Food factories often use "Clean-in-Place (CIP)" systems for pipelines, which do not require disassembly and are cleaned with flushing solutions. If cleaning is inadequate, toxins can accumulate, potentially leading to subsequent production risks.

Lin Hsin-hung stated frankly that the oil in question was manufactured in early April, but the company reported it at the end of June. This time difference of nearly two months highlights the current first-level self-management system's lack of a professional mechanism for "real-time interception and real-time certification" during the manufacturing process.

Therefore, the Food Technologists Association is calling for the promotion of "food third-level quality control."

Lin Hsin-hung explained that the first level of quality control involves "on-site food technologists" in food factories to optimize the effectiveness of the company's self-management. The second level adds "external practicing food technologists" to implement a "food safety certification" system, similar to that of accountants, to double-check the results of third-party inspections. The third level involves "publicly employed food technologists" to supplement inspection manpower. Through the collaborative efforts of internal and external food technologists across three tiers, food safety loopholes can be closed. (Editor: Yang Sheng-ru) 1150703

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