QUOTE(tuckfook @ Oct 5 2011, 06:05 PM)
cc to Forum.
Dear Dato Paduka Beh and Ms. Loh,
I note with dismay that this issue of Nitrites in dry EBN does not seem to be scientifically pursued.
My argument follows;
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MOA, MOH should be made aware of these glaring differences between Dry EBN and normal foodstuffs.
Your effort in enlightening the various GOM departments as well as relevant ROC authorities with these facts and all your ongoing work for the EBN industry is greatly appreciated.
If the authorities still cannot understand tf's very detailed analysis of how nitrates are reduced to almost zero, they really need to go back to basic Form 5 chemistry lessons.
Clearly, the authorities should start using 2 classes of nitrates requirements for food regulation:
a) one for dried foods consumed without further cooking and in moderate quantities (its possible and reasonable to consume 500gm dried meat at one sitting say at a new year or football party)
So lets put a very tight limit on this one, say 1-5 ppm. (Sorry, too lazy to work out the figures now)
b) another for dried foods that need further cooking etc that is consumed in minute quantities ( eg, ginseng, birdnests are consumed max say 10gm of the natural stuff at one sitting?)
I would say for birdnest, a higher limit is reasonable. But, I think you get the idea. 500gm vs 10 gm; this means the levels for birdnest can be in the region of 50 times higher than for dried meats.
If you say 500gm meat at one sitting is too much, than 200gm ok? That still makes it reasonable to have a nitrate concentration that is 20x higher than dried meats.
Does anyone have a confirmed figure of what china allows for dried meats? Like waxed ducks, sausage, etc from china that we consume every year for chinese new year? Then, we can start comparing and making some headway in our fight (er lobby).