In-depth test results from the TFDA and the Taichung City Food Safety Office confirmed that Chung Lien Oils' oil sample contained benzopyrene levels of 8,1 μg/kg, while the regulated safe limit is 2,0 μg/kg. This significant exceedance prompted immediate action from authorities.
Authorities identified the contaminated batch as number 315-1150404, produced on 4/4 and expiring at the end of september this year. Before detection, the manufacturer had supplied this raw material to three major brands: Taishan, Fushou, and Fuma, since early april, indicating a widespread distribution.
Upon receiving the information in early july, the three partner businesses initiated an urgent recall of related products from shelves. Simultaneously, authorities in major cities like Taipei, New Taipei, and Taichung immediately released a list of over 100 schools that had used this oil in school meals. The TFDA also disclosed the identities of 257 businesses directly affected by the substandard product line, allowing the public to take preventative measures.
Hsu Chao-kai, head of the TFDA's food division, stated that the incident originated from a partner's alert after noticing benzopyrene levels in the oil reached dangerous thresholds. Chung Lien Oils then submitted its own samples for testing and proactively reported the issue when the actual results severely exceeded standards. Although the raw materials imported in april met standards, toxins emerged during the processing of the finished product. Authorities have currently suspended Chung Lien Oils' factory operations to investigate temperature control during production.
 |
Illustration of cancer cells. Photo: Pexels |
Benzopyrene is a compound belonging to the group of polycyclic aromatic hydrocarbons (PAHs), classified as a carcinogen by the International Agency for Research on Cancer (IARC). This toxin typically forms when food is processed at excessively high temperatures or due to improper drying techniques for raw ingredients. Nutrition expert Lu Meibao warns that when benzopyrene enters the body, it causes oxidative stress, triggers chronic inflammatory responses, and damages DNA structures, leading to gene mutations and the formation of cancer cells.
To protect health, food safety expert Wayne advises consumers to carefully check the batch codes of purchased products and to limit consumption of burnt grilled foods, repeatedly fried foods, and smoked meats or fish of unknown origin. However, experts also note that people should remain calm because the risk of cancer only develops through long-term accumulation, not immediately after a few uses.
Currently, the TFDA requires businesses to report immediately if they discover products with potential health risks. According to regulations in Taiwan, businesses that delay recalls or intentionally conceal information will face administrative fines of up to 3 million new Taiwan dollars, equivalent to about 2,4 billion Vietnamese dong.
Binh Minh (According to EDH, Health 2.0, UDN, SETN, FDA Taiwan)
