Editor's note: When choosing ingredients on a daily basis, many consumers are often fixated on the idea of "whiter, better quality." However, behind these seemingly perfect "high beauty," often there are food safety risks associated with the violation of bleaching substances. The incident of hypochlorinated chicken claws exposed at the March 15, 2026, has once again pushed the illegal bleaching of food into the public eye, exposing the prominent problem of some producers ignoring regulations and making amends.

From a professional perspective, this paper systematically dissects the common patterns, potential hazards and high-risk categories of illegally bleached foods, and formulates a practical prevention guide. Food safety is no small matter, and may this article help everyone to abandon the obsession of "whiter the better," recognize the food bleach trap, and jointly safeguard the safety of the table.

It is human nature to love beauty, and the concept of "one white hides three ugly" also makes people prefer white and clean products when shopping for ingredients, mistakenly thinking that the whiter the better. However, the snowy appearance of many ingredients is not natural, but due to illegal bleaching by illegal merchants through chemical means.“3? 15” Exposure to hydrogen peroxide soaking phoenix claws is typical.

The misuse of bleach in dried agricultural products and water-produced foods is very common, and merchants also use this to cover up problems such as mold and deterioration of ingredients, hidden major food safety risks. Here's a look at the common scheme for illegal "whitening" of food and the pitfalls.

I. Common means of "bleaching" food

There are no "sins" of chemical substances per se, but the key lies in the "level" and "how they are used." In addition to the excessive and limited use of additives, the impersonation of industrial grade raw materials as food grade is also a key focus of the regulatory crackdown. Here are two types of "bleachers" that we should be on guard:

(1) Non-food substances which are strictly prohibited from being imported

Such substances are either prohibited by the State from being used in food or are industrial-grade raw materials that could have been food-grade substitutes but are illegally used to save money. Add even a little, and you're suspected of a crime.

　　1.Formaldehyde (Folmarin)

This is a class of carcinogens clearly identified by the World Health Organization, which not only can strongly bleach, but also has the multiple effects of preservative, toughening, and weight increase, and is widely used by unscrupulous molecules in aquatic products and livestock products. Food soaked with formaldehyde will not spoil and deteriorate when placed at room temperature for several days. After intake, it will strongly irritate the eyes, nose and digestive mucosa. Short-term intake of large amounts will cause dizziness, vomiting, and burning of the digestive tract. Long-term consumption will cause irreversible damage to the liver and kidney organs and induce malignant tumors.

　　2.Sodium formaldehyde disulfide (hanging white blocks)

Also known as "whitening blocks," a strong bleaching agent commonly used in industry, known as a "bleaching panacea" by the wrong molecule, is widely used in root vegetables, rice products, soy products, and water hair products. When heated, it will break down two toxic substances, formaldehyde and sulfur dioxide, which is equivalent to "double poisoning" food. Short-term intake can trigger poisoning symptoms such as dizziness, fatigue, nausea, and long-term consumption can seriously damage core organs such as liver, kidney, heart and other organs, and has a clear strong carcinogenicity.

　　3.Industrial sulphur

The core of sulphur fumigation is to achieve bleaching through sulfur dioxide, but the state clearly stipulates that industrial sulphur is strictly forbidden to be used in food processing because it contains heavy metals such as arsenic, mercury, lead and other toxic impurities, and a large amount of sulphide will remain in food during fumigation, while producing excess sulphide. Short-term intake can irritate the mucosal membranes of the respiratory tract and digestive tract, causing sore throat, nausea, diarrhea, and may induce acute attacks in people with asthma; Long-term excessive intake can cause heavy metal accumulation, damage to the liver and kidneys, and presents a risk of carcinogenesis.

　　4.Industrial grade hydrogen peroxide (industrial dioxide)

Food grade hydrogen peroxide can be used as a food processing additive in limited stages, and the finished product must meet residue limit requirements. However, the industrial-grade hydrogen oxide used by the illicit molecules contains a large amount of heavy metal impurities such as lead, arsenic, and mercury, and is strictly forbidden to be used in food processing. Food that has been soaked with it will residue heavy metals and toxic substances. Short-term intake will strongly irritate the digestive tract, trigger mucosal burns, abdominal pain and vomiting, long-term consumption will cause heavy metal accumulation, damage the liver and kidneys, and induce cancer.

　　5.Industrial low sodium sulphate (industrial insurance powder)

The strong bleach used in industry is also a non-food substance that is expressly prohibited by the state for use in food processing. Its bleaching ability far exceeds that of ordinary food additives, which can make yellow and dark foods instantly white and bright, and is used by unlawful molecules to bleach bacteria, bean sprouts, bamboo, powders, dried goods, and root vegetables. Industrial insurance powder contains a large number of heavy metal impurities, which will be broken down in water to produce toxic sulphide. After intake, it will irritate the digestive tract, trigger poisoning symptoms such as dizziness, vomiting, and abdominal pain. Long-term intake will damage the liver and kidney, cause neurological damage, and have a potential carcinogenic risk.

(ii) Food additives that may be used in violation of the law to increase bleaching

Although this type of substance is a food additive permitted by national standards, there are strict red lines for use, and it is important to be vigilant against "excess scope and excess amount" use. The following types of monitoring are the following:

　　1.Sulfur-containing additives (sodium coarsenide, sodium sulphate, powdered safety net, sulfur dioxide, sulphur, etc.)

Logic of action: To achieve bleaching, corrosion prevention and oxidation by producing sulfur dioxide or by using reductivity.

Control priorities: Only certain categories, such as nectarines, dried vegetables, fans / rolls, and some alcohols, are permitted, and residues are strictly limited. Other than the varieties clearly listed in the standard, they are strictly prohibited from being used in food processing, fresh meat and meat products, fresh vegetables, condiments, etc.

　　2.Hydrogen Peroxide (Dioxygenated Water)

Logic of action: used as a processing additive, mainly for sterilization and color separation.

Control focus: Its principle of use is "use immediately" and there should be no residue in the final manufactured product. It is strictly forbidden to be stored directly as a preservative or whitening solution in meat products such as goose feet, cow's belly, sea cucumber and water hair products.

　　3.Chlorine dioxide

Logic of action: A strong oxidizer, mainly used for the sterilization, preservation and auxiliary bleaching of fruits, vegetables and water products.

Control priorities: As an auxiliary means in the production process, it is strictly prohibited to enhance the "sale appearance" of fresh ingredients by improperly soaking in retail terminals (such as fresh markets).

　　4.Titania

Logic of action: Belongs to a white colorant that makes food whiter by physical covering.

Control priority: Although it is a legal color, its use is limited. "Beauty" disguises used for fresh ingredients are strictly forbidden. For example, if it is detected in foods such as tofu, fresh meat, flour, etc., which prohibit the addition of color, it is a violation.

II. High-risk categories of illicit bleaching

The "beauty obsession" of consumers is often the trigger for illegal parties to use chemical means to "illegally whiten up." They usually target categories that are prone to oxidation, browning or moulding. Here are five high-risk areas to be on your guard:

(1) Livestock, poultry and aquatic products

High protein content, easy to spoil and darken. Illicit bleaching not only enhances the appearance, but also increases weight through "foaming hair," which is the first hardest hit area.

　　1.Peppered phoenix claws: The normal phoenix claw bones radiate a dark red bone marrow color around the bones, and the cortex is slightly yellow with natural flesh lines. If the white color is bright and the flesh is abnormally fat, it is mostly soaked with hydrogen peroxide.

　　2.Woolen belly, cow's blade: natural color is grey or brown, and texture is flexible. If the whole body is white, crisp and hard, does not last long and does not have a natural odor, it is suspected of chemical discoloration.

　　3.Aquatic and dried seafood: Aquatic and dry seafood: Squid and sea cucumber without slime and as flexible as plastic after bubbling, or dried shells and shrimp are uniformly colored and uniformly bright, and there are many risks of treatment with hydrogen peroxide, industrial soda and even foramine.

(ii) Vegetables and dried products

These ingredients are very brownish. In order to extend the shelf life or "refurbish" old goods, sulfur and powdered insurance are commonly used means.

　　1.Dried silver ears, dried lilies: Natural dried silver ear is grainy yellow, and dried lilie is light yellow or amber; If the whiteness is unblemished, it is mostly the product of fumigation that exceeds the limit of sulfur dioxide.

　　2.Dried carrots, yellow cabbage: Normal dehydration will deepen the color. If the color is golden and glows with an unnatural "taste of tenderness," it is usually overfumigated by sulfur.

　　3.Bean sprouts, edible bacteria: Industrial safe powder is often used to bleach bean sprouts, pearl bacteria and other vegetables, which can make yellow and dark ingredients white and bright.

(3) Starch and soy products

Such ingredients should have a slightly yellowish color of grains or beans.

　　1.Pops and rolls: Pure grain products are slightly yellow or gray when cooked, and will not be completely transparent; Several states are crystalline and as transparent as glass after cooking, requiring vigilance.

　　2.Carrot, Qianzhang, dried beans: Normally, they should be light soy yellow, with a fine texture and soy flavor. If the color is very white, the texture is stiff, and if it is left unperishable at room temperature, it is likely to have been illegally whitened.

(4) Nuts and dried fruits

The shell of these ingredients is easily oxidized and yellow, and is often bleached by sulfur fumigation to improve the appearance of the product.

　　1.pistachios, southern almonds: naturally ripe pistachios have a light yellow shell and purple green kernels; South almonds are naturally light rice yellow or light brown yellow, and the color is uneven, and the same batch of goods will have a slight color difference, with a clear nut sweetness, almond flavor, and no odor. If the shell or kernel is white and flawless and bright, it is mostly fumed with sulfur.

　　2.Lotus: The epidermis should be slightly yellow, the core is light brown, and has the natural scent of lotus. If the color is pale and uniform, there is no lotus scent or even a pungent odor, it is mostly fumed with sulfur.

(v) Rice-based products

This type of food is a daily staple food, and illegal bleaching has a wide range of harms and great impact.

　　1.Rice cake and popcorn: Pure glutinous rice products have a creamy yellow color, short shelf life and are prone to mold. If the snow is white and shiny and does not last long, bleach may have been added in violation of the law.

　　2.Hangn noodles, rice flour: Pure grain rice flours are naturally milky or slightly yellow, with rice fragrance; If the whiteness is too white, the hand feels hard and it does not become moldy for a long time, then bleaching may be illegal.

III. Guidelines for "sheltering" illegally bleached food

Many people say that they understand the truth, but they get confused when they arrive at the vegetable market. Faced with white flower ingredients, it is difficult to tell the difference between good and bad. Don't worry, remember these four-step universal laws:

Look at it: Reject over perfection. Natural ingredients are often uneven in color and vary in depth. Be vigilant whenever the color is unusually consistent, flawless, and white and shiny.

Second smell: Identify natural aromas. Rice has wheat fragrance and soy products have soy fragrance. Do not buy if you smell harsh, sour, sulfurous, or without any proper odor.

Three touches: Identify abnormal hand sensations. Normal meat is elastic. If the water hair product is too firm, slippery or fragile like plastic, it may be chemically treated.

Try four: Focus on cooking performance. If the ingredient hair soap is muddy and smelly, does not soften for a long time, or if it is severely shrunk during cooking and does not rot long, it should be discarded decisively to stop the damage in time.

It must be told frankly that sensory identification by the naked eye, hand touch and nose smell alone cannot identify illegal bleaching practices in which industrial grade raw materials are substituted for food grade additives. But consumers can minimize the risks by doing two things: adhering to the core principle of channel primacy. Choose regular supermarkets, chain grocery stores, and official flagship stores of brands to purchase, avoid unlicensed mobile vendors and unqualified bulk ingredients, and rely on strict inventory inspections through formal channels to avoid risks at the source. The second is to avoid ingredients with prices far below the market average and excessively perfect quality, which are often the hardest hit areas where poor quality raw materials are illegally bleached and low-priced.

IV. CONCLUSIONS

Food safety must not tolerate the "blind methods" of illegal bleaching, and better still, good businesses must rely on chemical bleaching to "change face" for inferior ingredients. Whether the use of non-food substances or the misuse of additives, all cross the red line of food safety and the legal bottom line and will be seriously investigated and punished. When people shop for ingredients on a daily basis, they may want to put aside the inherent perception of "the whiter the better" and make rational choices with care, which can both protect the health of the table and help the sound development of the food industry.