Fake soy sauce flavored with hair salon clippings? Fake eggs implanted in fake eggshells? Amazingly, it gets worse in this Los Angeles Times piece on China’s fast-ballooning food safety issues. Never have I been so thankful for the FDA:
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If anything, China’s food scandals are becoming increasingly frequent and bizarre.
In May, a Shanghai woman who had left uncooked pork on her kitchen table woke up in the middle of the night and noticed that the meat was emitting a blue light, like something out of a science fiction movie. Experts pointed to phosphorescent bacteria, blamed for another case of glow-in-the-dark pork last year.
Farmers in eastern Jiangsu province complained to state media last month that their watermelons had exploded “like landmines” after they mistakenly applied too much growth hormone in hopes of increasing their size.
“The profit margin is bigger than drug trafficking if you add the lean pork powder to the pig food,” said Zhou Qing, an author and dissident, who has styled himself as China’s equivalent of Upton Sinclair.