Comments on: Your Comments On Chinese Food

By: Batrakov Dmitrr

Batrakov Dmitrr — Mon, 20 Aug 2012 09:10:00 +0000

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By: Anonymous

Anonymous — Tue, 28 Feb 2012 18:55:00 +0000

I’d like to ask Clark Boyd and Rob Hugh-Jones whose item “Melting down hips and knees: The afterlife of implants” the following: what happens to gold teeth at the crematorium?

By: Anonymous

Anonymous — Wed, 11 Jan 2012 01:46:00 +0000

I don’t trust any foods that come from China. There is simply no way to know what chemicals are in that food or if it even is what it is labeled as. China has absolutely no accountability. I will not eat anything from that country. Most candies today are made in China, and nearly 100% of apple juice concentrate comes from there. Most juice mixes are made with apple juice concentrate as the base. Next time you buy juice, look on the label. If it says “concentrate from China,” don’t buy it!

By: 박종인

박종인 — Fri, 30 Dec 2011 13:37:00 +0000

wow!~ I have already come!! surprise~!!http://youtu.be/zXKV78VERio

By: Chung-deh Tien

Chung-deh Tien — Thu, 29 Dec 2011 21:19:00 +0000

i am in my 40s and have and always will buy food from Chinese supermarket, either from china or elsewhere. been doing it all my life and will not stop now!

By: Anonymous

Anonymous — Tue, 08 Nov 2011 17:23:00 +0000

Thank you for your program about food safety issues and, in particular, food from China. I do not buy any food, or any product in which food is cooked or stored, from China. I have lost trust in the safety of all products from China, but especially food. I read labels carefully and insist on knowing the origin of ingredients. I phone companies to find out where their products come from. I seldom buy produce from far away places. I learned from your program about Trader Joe’s policy, which I applaud. I will do more shopping there. If I cannot find out the origin of a food, I won’t buy it. Not ever. I feel we have a right to know, and make our own choices.

By: Anonymous

Anonymous — Fri, 04 Nov 2011 18:12:00 +0000

Overall I would agree with Mr. Lipka’s take on Chinese food products and food safety in general, but his segue from ground beef being one of the biggest domestic food safety problems to a description of a “grocery store that let’s its meat expire and resells it” causing people to be sick bears clarification. This sets up the false impression that “old” meat will cause illness, ergo, fresh meat will not. That is no where near the truth. Most pathogenic bacteria will not grow at refrigeration temperatures and even those that do grow very slowly. Meats, and other limited shelf-life foods, have expiration dates based on the growth of food spoilage bacteria(not to be confused with pathogenic bacteria) and chemical changes that together cause a product to be organoleptically unacceptable. Foods susceptible to spoilage, hence having a shelf-life, may contain pathogenic organisms of sufficient numbers to make someone ill long before they expire or become “spoiled”. That is why proper handling and cooking should always be followed regardless of the age or condition of the food.