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New Laws in China to Tackle Rampant Food Safety Problems

Opinion

(This article was first published April 15, 2014, by the Australian Institute for Food Safety and is reposted here with permission from AIFS.)

Infected snail meat, poisonous mushrooms, goat meat marinated in duck urine to make it taste and smell like lamb – these are just some of the culinary delights that China’s food industry has served to its citizens since 2006.

In a move to clean up China’s international reputation for appalling food safety, new food safety laws will ban firms caught producing or selling unsafe foods from operating. As a result of these new laws, if a company’s food license is revoked, company executives and employees will not be allowed to work in the food industry for five years.

But is fixing the problem as simple as spouting out new laws? The Chinese government will have a hard time battling the deep-seated attitudes of Chinese companies determined to take shortcuts for a quick yuan; it may take many years to see real progress.

Harrowing stories emerge when you poke into China’s food safety record. In 2004, a company was charged for making soy sauce from human hair, gathered from public places like hair salons and hospitals, and mixed with condoms, used menstrual pads, and used syringes.

China has also seen cases where milk was laced with melamine – an industrial chemical used to create laminate flooring, high resistance concrete, and Magic Erasers – tragically killing at least six children and making nearly 300,000 ill.

In May 2013, Chinese pork dealers tried to pass decaying pig meat off as freshly butchered. Meat labelled as lamb has been found to contain rat, fox and mink meat. “Blood puddings,” made with more formaldehyde than blood, are widely available in Chinese markets. And, most recently, gutter oil, an illicit cooking oil pulled from grease traps and sewers, has been circulating in Chinese restaurants and street food vendors.

Past efforts by the Chinese government to fix the food industry have failed spectacularly, so this time, will we finally see a difference? Only time will tell. But as the Australian government tries to forge links with the Asian food market, we’ll be waiting with bated breath.

© Food Safety News
  • John Munsell

    Yup, this is the same country which our own USDA deems to be “equivalent to” our domestic food processing industry, and wants to authorize Chinese export of chicken (or whatever it is) products to America. As the article above states, “Past efforts by the Chinese government to fix the food industry have failed spectacularly”. If we desire to see a spectacular explosion in American outbreaks, all that is required is to open our import doors to food exported from China. John Munsell

  • Beryl

    Oh wow! This is so scary! It really makes you wonder what other food safety problems there are in China. The people need more food safety education.

    • Bourne

      Even with food safety education, that won’t be enough to stall them from using these ridiculous practices. Obviously using used syringes in soy sauce is poor food safety, but the mighty dollar takes precedence.

  • Barb3000

    I boycott all food labeled from China. I have done this for years. People need to be aware that bags of pond raised catfish from China are on sale at super markets in the US. i found them in the frozen food section where chicken and turkeys are sold. They are also importing other frozen fish into the US too. Read the labels as the china labels are printed very small so they are hard to read, there is a reason for that they hope that consumers are in a hurry and don’t look to close at the bags. The catfish imports are putting US growers in the south out of business because the Chinese fish is priced a lot lower that the clean US raised fish. Ask the attendant at the fish counter if they carry the frozen catfish from US growers. The US growers feed their fish grain pellets not sewer water and sludge.