The PNRI said the FDA would be the proper authority to make such releases. The list, however, was not disclosed as PNRI said that the agency is prohibited by the law to identify any product brands.
The PNRI also conducted an earlier test where 15 out of the 17 vinegar variants they inspected were found with the said artificial matter. On Tuesday, the Food and Drug Administration released an advisory regarding five brands of vinegar containing synthetic acetic acid. "Ito 'yung 3-MCPD and the group will be looking at it at kung gano ba karami ang 3-MCPD sa toyo halimbawa at sa consumption rate ng mga Pilipino ito ba ay magdudulot ng masama sa kalusugan ng tao," Gabriel said.
In such cases, a by-product chemical compound called 3-MCPD may be produced and may possibly be a health hazard among consumers. Luh Dept of Food Science & Technology, University of California, Davis, CA 95616, USA (Received 27. The group has been receiving reports that some soy sauce manufacturers were using hydrochloric acid or muriatic acid to hasten the long process of fermentation. Alonzo Gabriel from the Philippine Risk Profiling Project. "Ibig sabihin, ginagamitan ito ng mga mikrobiyo na nagbe-breakdown o pinuputol-putol 'yung complex molecules sa soybeans sa soy sauce o sa muscles ng fish sa patis," said Dr. The standard production of soy sauce and fish sauce should be through fermentation, according to the group. The Philippine Risk Profiling Project, a group that conducts research on food safety, will also run their own tests. The Philippine Nuclear Research Institute (PNRI) will soon test soy sauce and fish sauce brands to ensure that they were produced with standard production processes.Īccording to a report by Maki Pulido in GMA's 24 Oras on Thursday, the PNRI will use advanced nuclear technology to determine if these condiments contained synthetic ingredients.
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