A new round of food safety checks is underway in China after reports emerged suggesting a number of egg-processing plants have been using potentially-toxic copper sulphate to help pickle lime-preserved duck eggs.
CRI's Li Dong has more details.
Additive Problems in Lime-preserved Eggs
Generally, preserved eggs, a pungent appetizer usually served with pickled ginger or cooked in congee, become edible after duck eggs are preserved using an alkali, salt and clay mixture for some two months.
But with copper sulfate, the preservation stage will be halved. There are altogether more than 2,000 enterprises nationwide which produce thousand-year eggs.
This is a mature business, b
