00:00A reminder before watching the video
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00:04One day you go to the market to buy vegetables
00:06And then at this time...
00:08You found that vendor
00:10He was very Buddhist.
00:12I just gave you a bunch of green onions.
00:13This is generally a gesture that shows a lot of human kindness.
00:17But you never expected to find a food safety crisis when you got home.
00:21Oh no, what should I do?
00:22We want to emphasize that this did not happen in our country.
00:24But it happened in Hong Kong.
00:26Recently, some Hong Kong citizens...
00:27When buying vegetables at the Deep Water Side Market
00:29I received the green onions from the vendor.
00:31I found the color was abnormal when I washed it at home.
00:34Gently wipe with a tissue
00:36Obvious blue-green traces of the hanging die were found.
00:40He was so frightened that he immediately threw the scallion away.
00:42So why did this scallion become a dice?
00:46What exactly went wrong?
00:48What about the video uploaded by the person involved?
00:51It can be clearly seen
00:52After wiping the green onions several times with a white tissue
00:55It left very clear blue-green dice marks.
00:59Why do the green onions show obvious blue-green residue?
01:02Will I get poisoned if I eat it?
01:04What are the long-term health effects of consuming this product?
01:07In fact, in the past year or two
01:09Hong Kong has also seen multiple reports of green onions purchased from wet markets and supermarkets being contaminated.
01:12The appearance of a blue-green hanging die has sparked widespread discussion.
01:16Concerns arising from the hanging dice rush
01:18The Hong Kong Centre for Food Safety later responded by pointing out that
01:21A bluish-green residue appeared on the surface of the scallions.
01:24Usually during the planting process
01:26Related to the use of Bordeaux leaf pesticide containing ketones
01:29This is a common chemical raw material
01:31Spraying it on vegetables can act as a preservative.
01:33To achieve the effect of keeping vegetables fresh for a long time
01:36To prevent vegetables from turning yellow over a long period of time
01:39So it's not a soft color, it's pesticide.
01:42Hong Kong Food Safety Centre
01:44It also cited data from the World Health Organization.
01:47What is the typical residue level of this type of pesticide?
01:49It is relatively low.
01:51The human body ingests small amounts of residue
01:53The chance of poisoning is extremely low.
01:55For a 60-kilogram adult
01:58He must consume more than [amount] daily over a long period of time.
02:0075 mg of ketone sulfate
02:02Only then can it pose a risk to health.
02:04Therefore, using a small amount of green onions is normal.
02:06Poisoning is unlikely.
02:08The public need not panic excessively.
02:10What about the risk of pesticide residues?
02:12Hong Kong Security Centre pointed out
02:14Bordeaux leaves are water-soluble substances.
02:16Easy to clean
02:16People just need to put green onions
02:18Place under running water
02:20Rinse two to three times.
02:21It can effectively remove
02:22Most surface residue
02:24The probability of posing a threat to health
02:26It is also very low.
02:27World Health Organization experts
02:29It also reminds citizens
02:30You can use three methods to examine the texture.
02:33To avoid this type
02:34Green onions containing pesticide residues
02:35First, observe the color.
02:37Is the green unusual?
02:38That glittery white part
02:41Are there uneven blue-green spots?
02:43Next, we'll touch the surface of the blades.
02:46See if it fades.
02:47Third, get close to the weave.
02:49Is there any rust or metallic smell?
02:51Really?
02:56right
02:57Subtitle volunteer Yang Qianqian
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