Right dose, Preservative Noodles Safe

Instant noodle in Indonesia is phenomenal. Despite frequent rumors about the ill effects of consumption of instant noodles for the body, such as sales of food products is not affected. Instant noodle consumption in this country has been through five kilograms per capita in 2005.

However, the issue of withdrawal of instant noodle products produced by PT Indofood Sukses Makmur Tbk CBP in Taiwan raises again the issue of food security. Taiwan's Health Department said Indonesia's instant noodle products contain preservatives E218 or methyl p-hydroxybenzoate which should be used for cosmetics and beauty.

Local media coverage in Taiwan also mentioned, Indonesian instant noodle consumption is causing pain in the stomach and various other disorders.

Responding to the news, Food and Drug Supervisory Agency (POM) explains, nipagin aka methyl p-phydroxybenzoate that serves as a preservative is safe with maximum usage. For soy, the maximum usage allowed is 250 mg/kg.

Head POM Kustantinah mention, from the study requirements in some countries, like Canada and the U.S., the limit of use in food nipagin allowed is 1,000 mg / kg, while in Singapore and Brunei, the limit of the use of soy 250 mg/kg and Hong Kong amounted to 550 mg/kg.

"Thus, the registered brand of instant noodles in Indonesia declared safe for consumption," said Kustantinah.

Meanwhile, Eddy Setyo Mudjajanto, community nutrition lecturer Faculty of Human Ecology, Bogor Agricultural University (IPB), when contacted on Monday (11/10), states, preservatives are used by the industry so many kinds of instant noodles and generally safe.
Read more »