BANGKOK, June 27 (TNA) – The Food and Drug Administration (FDA) and the Foundation for Consumers (FFC)’s random checks found most fermented rice noodle or Khanom Jeen were safe from the use of excessive preservatives.
The results have much improved from the survey two years ago when it found about 17% of the fresh Khanom Jeen noodle samples at fresh markets contained excessive amounts of the preservative benzoic acid.
Dr.Tares Krassanairawiwong, FDA secretary-general said that the latest random checks on fresh noodles by the FDA found that out of 200 samples, only 1.43 per cent contained preservative benzoic acid, exceeding the safe standard, which allows not over 1,000 milligrams of benzoic acid used in food.
Meanwhile, Saree Ongsomwang, FFC secretary-general said that the foundation randomly checked 31 samples of fermented rice noodles in May. It found only two brands or 6% contained benzoic acid over the safe limit.
The two brands are Muen Burapha and M@A of Baan Khanom Jeen Pathum, Si Mum Mueang Market.
Saree also reiterated that food producers who use food additives, excessing the safe standard face a maximum fine of 20,000 baht.
Those who use the excessive amounts of preservatives that cause harm to consumers face harsher punishment with a maximum two years in prison and a maximum fine of 20,000 baht.
The FFC survey also found that some noodle brands labelled their products with false information. The labels claimed that the products were free from food preservatives but the tests showed they contained those substances.
The FDA and the FFC will instruct food producers to give correct information about food additives on the labels of their products to raise the food safety standard, said Dr. Tares. (TNA)
