"The poor's food is in danger" is no longer a metaphorical phrase describing Egypt.
The Agricultural Research Center has confirmed that 1,500 chemical substances are used in food packaging materials, some of which are toxic.
Eighty percent of Egyptian food is produced by sources that do not abide by food safety standards, said head of the Food Safety Department at the Industry Ministry, Hussein Mansour.
Many scientific studies have warned that famous popular Egyptian food, such as beans, falafel and koshary, often contains carcinogens and other substances that could lead to hepatic and renal failure. The studies warned of the material used to cook those types of food, like aluminum and melamine.
When making koshary, the cookware used may be unclean or contain the remains of wall paint, pesticides and industrial substances that cause diseases, said Marwa Shoeib, researcher at the Agricultural Research Center. The koshary's red sauce is often also of low quality, having sometimes been boiled in aluminum pots, which can lead to disease, she added.
Fried onions also contain acrylamide, a compound that scientists say contributes to certain forms of cancer, Shoeib said. Using plastic plates, boxes or bags for hot food is also dangerous for the liver as the toxic chemicals can leach into the food.
The repeated usage of the same oil in frying is also dangerous and can lead to cancer, she mentioned.
Some restaurant owners use flaxseed oil in their cooking, as it is inexpensive. According to Shoeib, however, it is more suited for industrial use, such as in the paint industry.
Some famous restaurants also use unsafe cookware and oils when preparing food, said Shoeib.
Shoeib called on food control authorities to tighten control and conduct inspections on restaurants on a regular basis.
Edited translation from Al-Masry Al-Youm
