In From Our Own Correspondent this week, Fuchsia Dunlop reported on her love for Chinese food - and her growing concern for what it contains. She now eats only vegetables when in China, but even those may not be safe.
Earlier this month government inspectors found paraffin wax, formaldehyde and other illegal additives being used in the production of everyday foodstuffs like biscuits and seafood. And the United States turned back more than 100 shipments of Chinese food products in a single month this spring, after finding them laced with banned chemicals and antibiotics. My friends in China are increasingly worried about the food they eat. Many mutter darkly about the use of hormones in rearing livestock, and they seek out vegetables that have insect bites on their leaves - a sign that they have not been drenched in pesticides.
Earlier this week, the New York Times reported on US restrictions on Chinese food imports because of carcinogens and excessive antibiotic residues found in them. The NYT ascribes the problem to China's rapid industrialisation with standards and regulators struggling to keep up with increasing production. China's seafood industry is worth $35billion.
The chinese themselves seem to be wary of food standards in their shops. "I have no idea what we can and cannot eat nowadays" said one woman interviewed in Shanghai, going on to list what she had already given up.
And given the level of imports, many non-chinese may think twice before eating in restaurants at home as well.
