Are vegetables sprayed with formaldehyde to keep them fresh?

This statement is exaggerated and misunderstood.

Although formaldehyde has the functions of preservation and disinfection, due to its pungent smell at high concentrations, the risk of illegal and irregular use, and potential harm to human health, businesses rarely choose to use formaldehyde to preserve vegetables.

First of all, the cost of using formaldehyde is not low, and it is illegal to use formaldehyde to preserve vegetables. When regular merchants transport and store vegetables, they usually use commonly used broad-spectrum fungicides, such as prochloraz, which are not expensive and can effectively extend the shelf life of vegetables. In contrast, formaldehyde does not save costs.

Secondly, high concentrations of formaldehyde will have a distinct pungent smell, which is easy for consumers to detect, so vegetables preserved with formaldehyde are easy to identify in the market. Vegetables sold through formal channels usually undergo strict quality control, and consumers can buy them with confidence.

For the preservation of vegetables, consumers can ensure food safety by following the following steps: 1. Purchase vegetables from regular channels and avoid products of unknown origin. 2. Pay attention to the freshness of vegetables when purchasing, and choose products with bright colors and no odor. 3. Wash vegetables promptly after returning home to remove surface dust and possible residues. 4. Store vegetables properly and avoid prolonged exposure to high temperatures or humidity.

In summary, the claim that vegetables are sprayed with formaldehyde to preserve freshness is untrue. Through reasonable purchase and storage methods, consumers can effectively ensure the freshness and safety of vegetables.

Author | Master of Doubao Food Processing and Safety

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center