The Ministry of Health (MOH) announced on October 22 that 100% samples of fish sauce taken for testing were found to contain no inorganic arsenic or other heavy metals, such as lead, mercury and cadmium.

As directed by the Prime Minister, the MOH established an interdisciplinary inspection team made up of representatives from the Ministries of Health, Industry and Trade and Agriculture and Rural Development and other relevant agencies to inspect the observance of legislation on food safety concerning the production and trading of fish sauce in Hanoi, Ho Chi Minh City and the provinces of Khanh Hoa, Ninh Thuan and Binh Thuan.

A total of 247 samples from 210 brands produced by 82 fish sauce manufacturers (both by traditional and industrial methods) at markets and several supermarkets were randomly selected to be tested.

The team found that none of the samples taken for testing contained inorganic arsenic or other heavy metals such as lead, mercury and cadmium.

They also did not detect any samples of fish sauce produced from only water and chemicals. 

All inspected manufacturers made fish sauce from fish, salt and food additives in different proportions, according to the tests.

The use food additives is allowed in the process of fish sauce production provided that the additives are included in the permitted list and that their contents do not exceed the allowable limit as stipulated and ensure the purity of the fish sauce. 

There is no limit on the maximum number of food additives allowed to be used for one product. These regulations of the Ministry of Health are definitely in accordance with the Codex standards for food additives, as well as the regulations of other countries in the ASEAN region and around the world.

In conclusion, the information saying that fish sauce is made from water and chemicals and contains inorganic arsenic, a substance harmful to human health, is not accurate, causing panic among consumers and having an adverse effect on the production and trading of the fish sauce manufactured by both traditional and industrial methods.

For the goals of protecting the health and rights of consumers, as well as ensuring the legitimate business rights of enterprises as stipulated by the law, the MOH insisted that the provision of information relating to food safety be objective, accurate, honest, sufficient and timely.

Nhan Dan