Although have repeatedly warned, but still only found foods that contain hazardous substances on the market. Not only are the wet food such as noodles and tofu, street children in school is also not spared from the threat of dangerous chemicals.From the result of routine sampling conducted Food and Drug Supervisory Agency (BPOM) RI in the last few years, there are four types of commonly abused substance in food, such as formalin, borax, dye Rhodamine B, and yellow methanyl.
In fact, no laboratory test is difficult to determine whether the food sold is safe or free from harmful chemicals.
However, according to Chandra Irawan, faculty member of the Academy of Chemical Analysis of Bogor, in general, we can identify foods that contain hazardous substances from its physical form, such as color, texture, and flavor.
Berformalin food features
- Mi wet berformalin: Not sticky, more glossy, not broken until two days at room temperature, and lasted more than 15 days at refrigerator temperature (10 degrees Celsius).
- Know berformalin: The texture is too hard, chewy but not dense. Not broken up to 3 days at room temperature and can last 15 days in the refrigerator.
- Fish berformalin: dark red color of the gills is not brilliant, not a fresh red, white and colored fish net. Not broken up to 3 days at room temperature.
- Fish sauce berformalin: Clean bright and no special smell of salted fish. Dihinggapi not fly in the area berlalat, not broken up more than 1 month at 25 degrees celsius.
- Meatballs berformalin: The texture is very chewy, not broken up to 2 days at room temperature.
- Chicken berformalin: texture is strong, not like flies, not broken up to 2 days at room temperature.
Characteristics of food containing borax:
- Mi wet: The texture is thick, more shiny, not sticky, and not quickly broken.
- Meatballs: The texture is very thick, not brown like the color of meat consumption, but more likely white.
- Snack: For example, rice cake, the texture is very chewy, feel sharp, very tasty, and gives a sense of deep depression.
- Cracker: crispy texture and could cause a bitter taste.
Characteristics of food using dye Rhodamine B and yellow methanyl:
- The color is striking
- Bright shiny
- The color is not homogeneous (there is a clot)
-It's a little bitter taste
- Appeared in my throat itch after eat them
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