Vermicelli sample turns red due to yeast and mold infection

On July 17, the People's Committee of Hoa Xuan Ward (Da Nang City) announced that it had received the test results of a sample of vermicelli that had changed color from white to red, as reported by local residents.

Through testing, no toxic chemicals were detected in the noodles.

According to the results from the Technical Center for Standards and Quality Measurement 2, the vermicelli sample contained a lot of yeast and mold - the reason why the product changed color. The cause was determined to be that the processed food was not used or preserved properly, creating conditions for microorganisms to grow.

The testing unit said that the vermicelli sample may contain fungi and bacteria that produce red pigments such as Monascus purpureus and Serratia marcescens . The natural fermentation process of these microorganisms leads to the vermicelli changing color, and no toxic chemical residues were detected.

Hoa Xuan Ward People's Committee has requested the business household involved in the incident to commit to ensuring food hygiene and safety conditions before continuing to supply products to the market.

PHAM NGA

Source: https://www.sggp.org.vn/mau-bun-doi-mau-do-do-nhiem-nam-men-nam-moc-post804118.html