打假方舟子第三十六案：面粉增白剂无害之撒谎成性

　　

　　

　　 编剧赵华按语：

　　

　　 《中国青年》成了造假惯犯方舟子篇篇撒谎的“御用伪科普阵地”，背后究竟隐藏着什么内幕？方舟子刚替孟山都的人造“转基因果葡糖浆”假蜂蜜造完势，又来鼓吹面粉增白剂无害，应该属于面粉增白剂制造和销售利益集团的“假科普”、真广告吧？

　　

　　

　　面粉增白剂：美国FDA严格限制

　　

　　中青又拿方舟子做撒谎枪手

　　

　　直言了

　　

　　2010-12-29

　　
（原注：本文同时发至不良信息举中心和新闻管理部门。）

就卫生部拟明年12月 1日起撤销使用面粉增白剂（过氧化苯甲酰和过氧化钙）一事，人民网发表评论说：“相关部门因应民意、关切民生的积极作为值得肯定”。突然停止使用多年的添加剂必然引起质疑。该媒体评论建议有关部门同时给予科学说明，“在禁止使用面粉增白剂的同时更应做好解释工作，以坦诚的态度，给出科学依据；同时强化执法能力，真正为百姓的食品安全构筑起刚性防线”。人民网评论表达的是正确意见，我支持他们的立场观点。

然而，网友转来新闻资料：多年多次协助无业人员方舟子为商业利益而散布谣言的中青，本月29日、又借撤销使用面粉增白剂之事、再次编造虚假新闻评论，鼓吹过氧化苯甲酰（面粉增白剂）“无害”、说“美国食品药品监督管理局也将它列为合法的面粉增白剂，在合理使用的范围内不做限量”云云——那纯粹是撒谎。

首先，早年前，美国政府防疫部门和卫生部就有明文指明，长期观察实验说明，过氧化苯甲酰是有风险的添加剂，使用当在最大风险耐量以下，对生产也必须有安保措施，详见：

Occupational Expousre to Benzoyl Peroxide
By US Department of Health, Education and Welfare，NIH，June 1977.
[

关于Benzoyl Peroxide（过氧化苯甲酰）卫生部阐明的技术理由，跟美国政府相关部门的阐明内容观点基本一样。就是说，所谓过氧化苯甲酰（面粉增白剂）“无害”之说，纯属谣言。

而所谓“美国食品药品监督管理局也将它列为合法的面粉增白剂，在合理使用的范围内不做限量”之说，更是方舟子和中青编辑撒谎。

看看事实：正因为所谓过氧化苯甲酰（面粉增白剂）属于高风险添加剂，所以，美国政府FDA-部门多年前关于核准该添加剂的相关文献明文说明了使用限量，相关联邦法规条款原文如下：

FDA，21 CFR PART 184 ：BENZOYL PEROXIDE。
PROPOSED AFFIRMATION OF GRAS STATUS 43 FQ
……The major use of benzoyl peroxide in the food industry is as a bleaching agent for flour. The maximum amount used for this purpose is about 50 parts per million.
[

即：把过氧化苯甲酰用于食品工业做面粉增白剂使用，其最大限量是“50 parts per million”（直译：百万分之五十；超过即为非法）。

　　

　　 今年四月和五月，该部门公布了具体条款更新，如下：

按照FDA-法规规范规定，把过氧化苯甲酰作为食品添加剂而用于面粉增白，属于联邦法规条款编码“CFR.21/Part-137”管辖，即：

• BL：Bleaching agent or flour-maturing agent。
• Benzoyl Peroxide - BL, FS, Part 137, Cereal Flours; Part 133 for milk to be used in certain cheeses。
[

　　 在“CFR.21/Part-137”条款之下，针对不同使用条件有不同比例限量的规范要求，而且，对产品标签也有必须注明的规范要求。详见：

PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS，
[

那只是针对面粉的；若是别的食品或别的用途，则另有限量规范。有关文字颇多，因此，有兴趣有时间，请您自己参阅附后的相关条款原文全文。

事实证明，中青再次拿方舟子当前台枪手、又搞了一次虚假信息的编造散布，再次违反了国家新闻管理法规。面对中青如此高频率的违犯国家新闻管理法规的行为，为什么就没人来治理一下呢？中青所属上级单位就没有纪检机构来管治一下自己的所属部门的高频率违犯国家新闻管理法规的行为吗？整天高喊“打假”和“诚信”，为什么不针对自己的枪手伙伴方舟子的高频造假行为、哪怕就搞一次打假和讲一次诚信呢？

附件：美国FDA-颁布的与面粉及添加剂直接相关的限量条款之原文全文：

PART 137 -- CEREAL FLOURS AND RELATED PRODUCTS。
[
分Sec. 137.200 Whole wheat flour.

(a)
Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum wheat, that when tested by the method prescribed in paragraph (c)(2) of this section, not less than 90 percent passes through a 2.36 mm (No. 8) sieve and not less than 50 percent passes through a 850 [micro]m (No. 20) sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent. It may contain harmless preparations of [alpha]-amylase obtained fromAspergillus oryzae, alone or in a safe and suitable carrier. The moisture content of whole wheat flour is not more than 15 percent. It may contain ascorbic acid in a quantity not to exceed 200 parts per million as a dough conditioner. Unless such addition conceals damage or inferiority or makes the whole wheat flour appear to be better or of greater value than it is, the optional bleaching ingredient azodicarbonamide (complying with the requirements of 172.806 of this chapter, including the quantitative limit of not more than 45 parts per million) or chlorine dioxide, or chlorine, or a mixture of nitrosyl chloride and chlorine, may be added in a quantity not more than sufficient for bleaching and artificial aging effects.

(b)
(1)Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(2) When ascorbic acid is added, the label shall bear the statement "Ascorbic acid added as a dough conditioner". When the optional ingredient "[alpha]"-amylase obtained fromAspergillus oryzae " is used, it may alternatively be declared in the list of ingredients as "Fungalalpha -amylase," "Fungal [alpha]-amylase", "Enzyme", or "Enzyme added for improved baking". When any optional bleaching ingredient is used, the label shall bear the word "Bleached". Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the word "Bleached" shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter; except that where such name is a part of a trademark or brand, other written, printed or graphic matter, which is also a part of such trademark or brand, may so intervene if the word "Bleached" is in such juxtaposition with such trademark or brand as to be conspicuously related to such name.

(c) For the purposes of this section:
(1) Moisture is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists" (AOAC), 13th Ed. (1980), section 14.002. "Vacuum Oven Method--Official Final Action," and section 14.003, "Determination," which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD , or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to:[

(2) The method referred to in paragraph (a) of this section is as follows: Use No. 8 and No. 20 sieves, having standard 8-inch full-height frames, complying with the specifications set forth in the AOAC, Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," under the heading "Definitions of Terms and Explanatory Notes," which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (c)(1) of this section. Fit a No. 8 sieve into a No. 20 sieve. Attach bottom pan to the No. 20 sieve. Pour 100 gm. of the sample into the No. 8 sieve. Attach cover and hold the assembly in a slightly inclined position with one hand. Shake the sieves by striking the sides against the other hand with an upward stroke, at the rate of about 150 times per minute. Turn the sieves about one-sixth of a revolution each time in the same direction, after each 25 strokes. Continue shaking for 2 minutes. Weigh the material which fails to pass through the No. 8 sieve and the material which passes through the No. 20 sieve.

[42 FR , Mar. 15, 1977, as amended at 47 FR , Mar. 19, 1982; 47 FR , June 8, 1982; 47 FR , Oct. 1, 1982; 49 FR , Mar. 19, 1984; 54 FR , June 12, 1989; 58 FR 2877, Jan. 6, 1993]

　　
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