New type of pesticide found in Chinese-made dumplings

New type of pesticide found in Chinese-made dumplings

TOKYO, Japan - A new type of toxic organophosphate pesticide has been detected in ''gyoza'' dumplings (shown in photo) made by Tianyang Food in China's Hebei Province. The Japanese Consumers' Cooperative Union said the dumplings produced on June 3 last year contained organophosphate pesticide called dichlorvos with a high concentration of 110 parts per million in the dough and 0.42 ppm in ingredients -- levels that affect consumers' health if they eat two pieces.

Highly concentrated pesticide detected in frozen beans

Highly concentrated pesticide detected in frozen beans

YANTAI, China - Photo taken on Oct. 15 shows Yantai Beihai Foodstuff Co. in China's Shandong Province. An extremely high concentration of insecticide was detected in frozen green beans manufactured by the company and imported from China by Nichirei Foods Inc. for sale under the ''Ingen'' brand. Nichirei said no dichlorvos was used at the farm that produced the beans and the factory that froze them, both in China.

Highly concentrated pesticide detected in frozen beans

Highly concentrated pesticide detected in frozen beans

YANTAI, China - Photo taken on Oct. 15 shows Yantai Beihai Foodstuff Co. in China's Shandong Province. An extremely high concentration of insecticide was detected in frozen green beans manufactured by the company and imported from China by Nichirei Foods Inc. for sale under the ''Ingen'' brand. Nichirei said no dichlorvos was used at the farm that produced the beans and the factory that froze them, both in China. (Kyodo)

New type of pesticide found in Chinese-made dumplings

New type of pesticide found in Chinese-made dumplings

TOKYO, Japan - A new type of toxic organophosphate pesticide has been detected in ''gyoza'' dumplings (shown in photo) made by Tianyang Food in China's Hebei Province. The Japanese Consumers' Cooperative Union said the dumplings produced on June 3 last year contained organophosphate pesticide called dichlorvos with a high concentration of 110 parts per million in the dough and 0.42 ppm in ingredients -- levels that affect consumers' health if they eat two pieces. (Kyodo)