The list of ingredients in many a packaged food product frequently reads like a chemistry textbook. In light of Taiwan's health authorities detecting excessive levels of a carcinogenic substance in 2 instant noodle brands - one from Malaysia and the other from Indonesia - it is good to know what is safe and what isn't to eat. Dr Chai Lay Ching, Associate Professor at the Institute of Biological Sciences, Universiti Malaya, takes us through how authorities sift through the different chemicals inevitably found in foodstuff.

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