Bean products are unqualified, what harm does bean products have? is it harmful to eat bean products for a long time?

A few days ago, the government health bureau conducted a spot check on Qingming Festival food sold in the market, and a total of 5 of the 33 items were unqualified, of which 4 pieces of bean products detected residual hydrogen peroxide and 1 piece of peanut powder detected that flavonoids exceeded the limit, with a failure rate of 15.2%. The Health Bureau said that if the investigation is true, the manufacturer will be fined 3 to 150000 yuan in violation of regulations 12 and 10 of food hygiene management, and the offending products should be recovered, corrected or destroyed.

At the beginning of March, the North Municipal Health Bureau went to the traditional market, vegetarian shop and embellish cake skin store for inspection, aiming at embellish cake skin, dried bean curd / dried (silk), bean sprout, peanut products, etc., the test items are preservatives, hydrogen peroxide, bleach, formaldehyde, flavanthin, the highest unqualified rate of dried bean curd / dried (silk) was 50% (4 / 8), of which 3 were detected hydrogen peroxide. One case of preservative and hydrogen peroxide combined with violations, and another piece of peanut powder containing flavonoids.

Many unscrupulous businessmen often add hydrogen peroxide to beans and peanut products to give food bleaching and antiseptic effects, and even add preservative benzoic acid. Eating too much may cause headaches, vomiting and other symptoms. In addition, hydrogen peroxide has strong oxidizing power, which may cause aggressive damage to the skin, eyes, gastrointestinal tract, etc., as well as a burden on liver and kidney. Lin Chin-fu, director of the Department of Medicine and Food in Taipei, warned that when buying bean products and moistening cake skins, people should avoid choosing products that are too white or too crisp, or that they can be stored at room temperature for a long time. They should also be washed and cooked before eating, and volatilize hydrogen peroxide through water vapor by opening the lid of the pot and boiling water. Reduce the chance of "poison" entering through the mouth.