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Mar 22, 2010
Are food outlets using unapproved dyes?
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THE National Environment Agency's letter last Friday, 'NEA sending more officers to check food outlets', is indeed reassuring in the light of the Indian rojak food-poisoning case last year.
From anecdotal evidence, cases of stomach upsets from eating in coffee shops, hawker centres and foodcourts still occur from time to time. Singaporeans eat out often and may be exposed to food hazards such as contamination of food from poor hygiene.
Another hazard that may have gone unchecked is the use of industrial dyes instead of approved food dyes. A few days ago, I ate fried rice from a tze char (stir-fry) stall in a coffee shop, and noticed that the char siew was much redder than usual, and the colouring had penetrated much deeper into the meat. I suspected the use of unapproved red dye, out of ignorance or because of cost-cutting, and did not eat the char siew. Some of these dyes are known to be carcinogenic.
When NEA officers check food outlets for cleanliness, can they also take samples of food in which the use of unapproved dyes or food additives is suspected, and send them for laboratory testing? Some additional training for NEA officers may be necessary.
Or if another government department is responsible, can it keep a sharp eye out for the use of these dangerous dyes and additives?
Also, can the authorities run, or improve, pre-licensing courses for cooks and food handlers, in subjects such as hygiene, bacterial and viral contamination, and the use of approved dyes and additives?
Mickey Chiang
Home > ST Forum > Online Story
Mar 22, 2010
Are food outlets using unapproved dyes?
<!-- by line --><!-- end by line -->
<!-- end left side bar --><!-- story content : start -->
THE National Environment Agency's letter last Friday, 'NEA sending more officers to check food outlets', is indeed reassuring in the light of the Indian rojak food-poisoning case last year.
From anecdotal evidence, cases of stomach upsets from eating in coffee shops, hawker centres and foodcourts still occur from time to time. Singaporeans eat out often and may be exposed to food hazards such as contamination of food from poor hygiene.
Another hazard that may have gone unchecked is the use of industrial dyes instead of approved food dyes. A few days ago, I ate fried rice from a tze char (stir-fry) stall in a coffee shop, and noticed that the char siew was much redder than usual, and the colouring had penetrated much deeper into the meat. I suspected the use of unapproved red dye, out of ignorance or because of cost-cutting, and did not eat the char siew. Some of these dyes are known to be carcinogenic.
When NEA officers check food outlets for cleanliness, can they also take samples of food in which the use of unapproved dyes or food additives is suspected, and send them for laboratory testing? Some additional training for NEA officers may be necessary.
Or if another government department is responsible, can it keep a sharp eye out for the use of these dangerous dyes and additives?
Also, can the authorities run, or improve, pre-licensing courses for cooks and food handlers, in subjects such as hygiene, bacterial and viral contamination, and the use of approved dyes and additives?
Mickey Chiang
