High arsenic levels found in fish sauce

                                                      Photo: Archives/Courtesy

Fish sauce of major brands contain arsenic levels exceeding standards.

The Vietnam Standards and Consumers Association (Vinastas) confirmed on October 17 that a survey it conducted nationally found that most fish sauce has arsenic content exceeding permitted levels.

Mr. Vuong Ngoc Tuan, Deputy General Secretary of Vinastas, confirmed with VET that of 150 samples of 88 fish sauce brands tested, the arsenic content in 101 samples was higher than the permitted 1 mg/liter, with some having as much as 5 mg/liter.

Arsenic is a poison and carcinogen and is usually part of chemical compounds divided into two groups: organic and inorganic. The organic form found in seafood is much less harmful. Mr. Tuan said that of the 101 samples, 20 had organic compounds that will not affect the health of consumers.

Vinastas surveyed 150 samples of fish sauce with a protein content of 10-60 gr/liter sold in 19 cities and provinces. The survey focused on the criteria of chemistry, heavy metals and salt. The samples were tested by the Quality Assurance and Testing Center 3 and the Ho Chi Minh City Institute of Hygiene and Public Health.

The report showed that 125 of the 150 samples had one criterion exceeding standards or the level indicated on the packaging.

Mr. Tuan said the report has been sent to four management agencies: the National Agro-Forestry-Fisheries Quality Assurance Department and the Department of Processing and Trade for Agro-Forestry-Fisheries Products and Salt Production under the Ministry of Agriculture and Rural Development (MARD), the Market Management Department under the Ministry of Industry and Trade (MoIT), and the Department of Food Safety under the Ministry of Health (MoH).

These agencies will provide feedback to Vinastas.

Vietnam consumes 200 million liters of fish sauce annually, including 150 million liters of mixed fish sauce, called industrial fish sauce, and 50 million liters of traditional fish sauce. Total annual turnover in the market is VND7.2 - VND7.5 trillion ($330 - 333 million), according to the General Statistics Office.

The Ho Chi Minh City Department of Health last week inspected 25 fish sauce and dipping sauce processing and trading establishments and found 19 flouting food safety and hygiene regulations. They were fined a total of VND180 million ($8,000) and five had their operations suspended.

Inspectors also destroyed more than 1,300 kg of soy sauce and 225 kg of fermented anchovy dipping sauce. Nearly 1,500 liters of sub-standard fish sauce were seized. Violations were related to food safety and quality (33 per cent), labelling (31 per cent) and hygiene standards in processing, storage and washing of containers (20 per cent).

Thirty samples of soy sauce, fish sauce and fermented anchovy dipping sauce were taken from 25 facilities for testing, of which 18 failed to meet physico-chemical requirements and three fell short of micro-biological requirements. The inspections were carried out in cooperation with the market watchdog.

Prime Minister Nguyen Xuan Phuc earlier this month ordered relevant ministries to check the quality of popular fish sauce products in Vietnam following reports that a large number of chemicals were being used in the industry.

by Nghi Do / vneconomictimes.com