Choose Your Noodles Wisely: Beware of Harmful Preservatives

In a recent study conducted by the Food Institute, it has come to light that not all noodles are created equal, and some may pose potential health risks due to the presence of harmful preservatives. According to their findings, the three types of noodles most frequently consumed and found to contain the highest levels of preservatives include thin noodles, rice vermicelli, and large noodles.

Dr. Lertchai Lertvut, Deputy Secretary-General of the Food and Drug Administration (FDA), shed light on the permissible use of preservatives in noodle products. He emphasized that benzoic acid or sorbic acid are the only preservatives allowed for use in noodle foods. However, strict regulations govern their usage to ensure consumer safety. In the case of benzoic acid, its concentration should not exceed 1,000 milligrams per kilogram in noodles, particularly those that undergo heating during the production process, such as steaming. This includes both dried and undried noodles, as well as semi-finished noodles, which require minimal cooking, such as adding hot water. For sorbic acid, its usage should not surpass 2,000 milligrams per kilogram, with approval limited to instant noodles only.

The FDA in Thailand is actively monitoring the safety of various noodle and noodle-type products, including khanom jeen, dumplings, and spaghetti, which are commonly available in the market.

To safeguard their health, consumers are strongly advised to be discerning when purchasing noodle products. Dry noodle products and instant noodles with proper labeling, FDA markings, manufacturer or importer information, net weight, and production date should be preferred. Additionally, consumers should adhere to the specified consumption period and take note of preservative information on the packaging.

Fresh noodle products, on the other hand, have a shorter shelf life and should be stored in the refrigerator upon purchase. Any signs of an off smell, rancidity, or discoloration should be considered red flags, and such products should not be consumed.

If you suspect any violations or have questions regarding the safety of food products, you are encouraged to contact the FDA hotline at 1556 or send an email to 1556@fda.moph.go.th. Alternatively, you can address your concerns to PO Box 1556, Post Office, Ministry of Public Health, Nonthaburi Province 11004, or reach out to Provincial Public Health Offices (Public Health Offices) across the country.