Recently, the Economic Police Team, Ba Dinh District Police (Hanoi) suddenly checked the Minh Phat seafood store, located behind Long Bien market, and discovered that the facility used hydrogen peroxide to bleach the ink. selling to the market. At the scene, authorities seized a plastic bottle containing about 30ml of hydrogen peroxide solution and 30kg of bleached apricot squid. The staff of this establishment admitted to repeatedly using hydrogen peroxide to clean the stench and bleach the ink, even though it was clear that this was an additive not allowed to be used in food. At the scene, authorities seized a plastic bottle containing about 30ml of hydrogen peroxide solution and 30kg of bleached apricot squid. It is known that according to the video recorded over many months by the group of reporters, the employees of this facility began impregnating ink in chemicals. The first step is to put a dozen packs of salt into the water tank. Next, put the cuttlefish that has removed all its organs into the barrel. The employee then took a plastic bottle containing a clear solution and poured it directly into the ink tank. According to the introduction of these facility staff, this is industrial hydrogen peroxide, which is very corrosive and bleaching. When working, this young man had to wear rubber gloves that reached to his wrists before putting his hands in the bucket to mix the solution to soak up the squids. Bleaching ink with industrial chemicals, specifically hydrogen peroxide, helps white ink cleaner, harder, remove all viscous substances. With this trick, every day a ton of dirty squid is transported to many restaurants, eateries, and markets in Hanoi. Eating squid bleached with hydrogen peroxide increases the risk of chemical accumulation in the body, which can lead to chronic diseases such as cancer According to Assoc. Prof. Dr. Nguyen Duy Thinh (Institute of Food and Biotechnology, Hanoi University of Science and Technology), the current situation of using cleaning chemicals in industry such as using hydrogen peroxide to bleach ink, helps Fresh squid is delicious, no longer stinks, increasing the risk of chemical accumulation in the body of the eater. Currently, the use of cleaning chemicals in industry such as using hydrogen peroxide to bleach the ink, help the ink stay fresh and no longer stink, increasing the risk of chemical accumulation in the body of the eater. The chemical used to bleach the ink, help the ink stay fresh, remove the dirt, and remove the stench in the dead squid for many days is a solution of hydrogen peroxide, the formula H2O2, also known as hydrogen peroxide. The Ministry of Health once issued a recommendation that the solution should only be used externally, not taken orally. Experts say that when using hydrogen peroxide to bleach food, it will generally have an antiseptic effect, whiten food, and remove odors. However, only pure hydrogen peroxide for medical use can be guaranteed. In fact, food processing facilities often use much cheaper industrial hydrogen peroxide, often containing many impurities and toxins that are harmful to consumers’ health. Therefore, the risk of ingesting ink bleached with hydrogen peroxide at such establishments is really dangerous. This is a form of commercial fraud, threatening the health of consumers. It is worth mentioning that these dirty food effects often appear in the form of chronic diseases, toxins that accumulate for a long time into dangerous diseases, not easily detected in a day or two. How not to buy ink bleached by industrial chemicals? According to experts, when buying ink, you should pay attention to the following selection criteria: – Color: Fresh ink will have a shiny color. The brown part will be dark brown, while the squid body will be milky white. The color of the ink eyes is clear, not protruding, the pupils can be clearly seen and there is no yellowing or discharge. If the ink is not fresh, the eye part has turned more opaque, sometimes there is a discharge. – When touching the squid body: The squid meat is firm and highly elastic. When pressing your hand on the ink body, the ink will quickly return to its original state and leave no dents. – When observing: Fresh squid, the head and tentacles, squid whiskers will stick together, definitely. If the squid is not fresh, the upper parts are usually soft and easy to separate.

Ms. Thai Ha said that her husband was addicted to traditional blood pudding, but because he was concerned about food safety issues, he said no to this dish. To pamper her husband, along with her passion for cooking, Ms. Ha has created a beetroot soup that looks like a real bowl of blood pudding. Housewives can apply the recipe below to eat blood pudding as much as they want without having to worry Process materials: Filling: 200g soft pork cartilage, 5 sets of liver gizzards (can be replaced with throat and strip meat). Wash, boil and add 2 small spoons of spices. Finish dicing cartilage and gizzards. Leave the liver to be sliced ​​thinly and sprinkled on when enjoying. A beetroot about 200g: Peel, cut into pieces and then grind almost finely with 1 teaspoon of fine salt. Pour water and squeeze out 600 ml of colored water. Peeled roasted peanuts, washed coriander and Chinese coriander, 1 part chopped Grilled dried onion, pepper, lemon Bag of 50g white flute powder as shown in the picture bought at supermarkets. Regarding the coagulant, the flute dew is the best, for the product to be soft and smooth. Mix the gizzard cartilage with basil and Chinese coriander, chopped dried onions with 1 teaspoon of spices and pepper. Boil 600ml of beetroot juice for 1 tablespoon of delicious homemade fish sauce, seasoned a bit because the blood is often rich in flavor. Then mix 1 bowl of rice with cold water with 25g of dew (half a bag) and pour it into the mix. Bring to a boil again, turn off the stove, scoop back and forth to reduce the heat and then pour into 8 bowls of filling as shown. Note: The mist has a slightly sweet taste, so it’s okay to make the fish sauce rich and overpowering. Finished products, after pouring beet juice, wait to cool, cover with food film, and store in the refrigerator. Scoop the frozen pieces as shown in the picture. When eating, sprinkle with pepper, peanuts, liver, lemon juice and enjoy with basil and Chinese flavor.