请看《中国日报》的报道: ) H+ h4 n* |( G4 I! K- X4 [" y( G0 _) \# M
The use of essence in staple foods such as rice and buns is banned, according to China's food hygiene rules. Yet, the owner of a shop named Zhenggongfu in Beijing's Changping district said he adds the flavoring to meat to make it more appealing.4 t9 \1 @6 O3 Y; B) m! R
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国家食品卫生法禁止在大米、馒头等主食中添加香精,然而,北京昌平区一家打着“蒸功夫”牌子的包子店店主说他在肉馅中加入香精是为了让包子味道更诱人。中华考试网(www.Examw。com)" s$ @/ d' s- b0 h9 t9 S0 f H. S
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这种添加了肉味香精的包子就是所谓的“香精包子”,可以翻译成steamed stuffed buns with meat-flavor essence。过多食用这种“香精包子”会伤及人体的肝、肾,并会损害immune system(免疫系统)。Swill-cooked dirty oil(地沟油)还未禁绝,又冒出了香精包子,实在让人担忧中国的food safety(食品安全)。8 j Q+ G2 p0 F' x( U3 S
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调查还发现,“香精包子”中所使用的unidentified additives(不明添加剂)包装上的标签全为外文,而根据规定,中国所有进口食品的包装内必须含有Chinese specifications(中文说明书),其中必须包括sell-by date(保质期)、manufacturer(制造商)、distributor(经销商)和contact information(联系信息)。这次事件让人们发现,food made on-site(现场制售的食品)也未必比prepackaged food(预包装食品)更安全。