China probes use of formaldehyde to keep cabbages fresh

Chinese authorities are investigating allegations that formaldehyde was used to prolong the freshness of cabbage for human consumption. The probe began after an environmental blogger posted footage showing people dipping cabbages in a solution before loading them onto trucks for transport in Hebei province, in the country's north-east.

Formaldehyde, a colourless chemical also used for preserving biological specimens that is known to cause cancer, is strictly prohibited for use in food preservation in China. The nation is the world's largest cabbage producer, with most of its crop exported to neighboring Asian countries.

Police have taken legal action against those involved, and officials are swiftly taking steps to prevent panic and restore consumer confidence by conducting spot checks on markets nationwide. Chinese state media reports that investigators will determine the extent of the practice and take measures to trace vegetables affected by the illegal use of formaldehyde.

Local authorities in Kangbao county stated that any illegal or non-compliant practices discovered will be handled strictly in accordance with the law to ensure the safety of the vegetable supply.

Xinfadi market, a major supplier of fresh produce in Beijing, confirmed that it had investigated the source of its cabbages and stated that none of the affected vegetables entered its market. The incident has garnered significant media attention in China. An editorial in the People's Daily criticized the wholesalers for focusing solely on their immediate economic interests while disregarding the lives and health of consumers, crossing a legal red line and breaching moral standards.

China produces over 30 million tonnes of cabbages annually, accounting for nearly half of the world's total. Cabbages are exported to major destinations such as Vietnam, South Korea, and Russia. While exposure to relatively high quantities of formaldehyde in certain workplaces has been linked to some types of cancer in humans, the effects of low-level exposure remain less clear, according to the American Cancer Society.