Recently, a Weibo post sparked widespread online discussion: Research by the Royal Society of Chemistry indicates that adhesives used on many food labels contain toxic chemicals like benzene, toluene, and xylene. If labels are directly affixed to the surfaces of fruits, vegetables, or cooked foods, highly volatile benzene may seep into the food, posing health risks.Multiple supermarkets have been found to apply labels directly onto the skin of fruits and vegetables. Experts warn that prolonged exposure to chemicals like benzene can lead to blood disorders and neurological diseases. Consumers should remove and discard the flesh beneath the label before consumption.
Avoid Consuming the Area Under Labels
Recently, the UK's Daily Mail cited a Royal Society of Chemistry study reporting that many food packaging labels use acrylic adhesives, most of which contain toxic chemicals.The study indicates that ingesting these toxins may impact internal organs. Some toxins are carcinogenic, can cause infertility, disrupt the immune system, and lead to neurological disorders. High doses can be directly fatal.
Currently, China lacks relevant standards for food label adhesives. Generally, labeled foods exposed to high temperatures or prolonged storage are prone to absorbing toxins from the labels.
Consumers are advised to prioritize purchasing unlabeled foods whenever possible. For labeled items, remove labels promptly to prevent harmful substances from permeating the food over time. When consuming labeled fruits, peel them before eating.Oranges "wearing makeup"—peeling them leaves hands bright red.
Use paper towels to wipe skin and prevent staining
The fruit market is unsettled. Beyond reports of toxic fruit labels, a recent fruit-related Weibo post has drawn significant attention.
Recently, Mr. Zhao from Shanghai bought three oranges at a local fruit shop. Upon peeling them, his hands turned bright red. The red dye wouldn't wash off with soap. He tried disinfectant, scrubbing repeatedly until his skin peeled, yet the color remained. Local industrial and commercial authorities have launched an investigation.
Medical professionals explain that fruit skins contain numerous microscopic pores invisible to the naked eye, allowing dyes to easily penetrate the flesh. Since it remains unclear whether the vendor used food-grade or industrial dyes—and in what quantities—assessing the potential health risks is difficult.
If industrial dyes were used, heavy metal levels could exceed safety standards, potentially causing chronic poisoning symptoms and affecting internal organ function. Therefore, before purchasing or consuming fruit, citizens should carefully inspect for dyeing. Avoid eating dyed fruit altogether. For fruits that can be peeled, it's best to peel them before eating.
How to identify dyed oranges? When buying oranges, wipe them with a damp paper towel. If the color transfers, it likely indicates dyeing. Dyed oranges often have a red stem end, while undyed ones typically show a white-green stem end.
Do you know which foods are commonly toxic? Surely, if people were aware of their toxicity, no one would consume them.Yet, certain fruits are poisonous, yet many people still consume them. So, which fruits are actually toxic?
Poisonous Fruits Listed One by One
Bananas: Ripened with Ammonia
Ripened using ammonia or sulfur dioxide, these bananas have a tender, attractive yellow skin. However, the flesh is tough and lacks sweetness.Sulfur dioxide damages the nervous system and impairs liver and kidney function. Unripe Persimmons Unripe persimmons are ripened with yeast or ripening agents, significantly reducing their sweetness. Some farmers also apply "Yishiling" to the stem end to force reddening. These chemical residues make the persimmons toxic.
Jujubes: Chemically dyed
Soaking in boiling water instantly reddens even the greenest jujubes. Some vendors also use chemical dyes and industrial paraffin wax, making jujubes toxic.
Longan: Sulfur sprays for vivid color
Spraying sulfuric acid or soaking in acidic solutions enhances their color. Sulfuric acid is highly corrosive, causing burns to the digestive tract. It also easily triggers colds, diarrhea, and severe coughing.
Litchis: Sulfuric acid soaking for color change
Soaking in sulfuric acid solution or spraying with ethylene-based solutions makes discolored litchis appear bright red and appealing, but they spoil easily. These highly acidic solutions can cause skin peeling, mouth blisters, and stomach burns.Some vendors also smoke fruits with sulfur. Sulfur dioxide strongly irritates the eyes and throat, causing dizziness, abdominal pain, and diarrhea. It is also carcinogenic.
Citrus: Industrial Paraffin Wax Polishing
Citrus fruits often contain excessive preservatives during storage. For sale, they are "beautified" with colorants and polished using industrial paraffin wax. Impurities in industrial paraffin—including heavy metals like lead, mercury, and arsenic—can permeate the fruit flesh. Consumption may cause memory loss, anemia, and other symptoms.
Apples: Reddening agents for color enhancement
Growth regulators are used to accelerate ripening, while reddening agents enhance color and preservatives extend shelf life. Excessive use of growth regulators, reddening agents, and preservatives can damage the liver. Retail vendors also coat apples with industrial paraffin wax to retain moisture and maintain a bright, appealing appearance.
Watermelon: Growth Agents for Size
Excessive use of ripening agents, growth agents, and highly toxic pesticides. These watermelons exhibit uneven stripes on the rind. When cut open, the flesh appears fresh, seeds are white, and an unusual odor is present.
Grapes: Turned purple with ethylene
Unripe green grapes are soaked in diluted ethylene solution. Within a day or two, they turn purple. These grapes exhibit uneven coloring, low sugar content, scant juice, and bland flavor. Long-term consumption poses health risks.