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Is pig's blood cake snack fromTaiwan safe to eat in USA?

  • Taiwanese blogger  threatens to make protest video in flap over pig blood cake 2010/09/25 Taipei, Sept. 25 (CNA) A Taiwanese man who created a YouTube video promoting Taiwan's pig blood cake said Saturday that he will post a video protest on the site if the United States does not lift a reported ban on the traditional Taiwanese food. "Will the U.S. also ban German blood sausage and British black pudding? " said Mr. "Lucifer" Chu, who produced a bilingual video showing him and some other people eating pig's blood cake coated with peanut powder and coriander leaves. Chen told the local media that if the ban is maintained, he will make another video protesting what he called "cultural discrimination" by the U.S. The local Chinese-language United Daily News reported Saturday that the U.S. Department of Agriculture has banned the making and selling of pig blood cake throughout the U.S. because it is produced in unsanitary conditions. However, there is no mention of such a ban on the websites of the U.S. Food and Drug Administration (FDA) and the Department of Agriculture. The food, which was listed on a travel website as one of the 10 unusual foods in the world, is made of pig blood and sticky rice. One of the local producers of pig blood cake, Lee Chien-liang, said that the entire process is carried out in low-temperature and sanitary conditions. There is no contamination of the blood during the process, he told TV reporters at a factory in Taipei County in northern Taiwan Saturday. (By Alex Jiang) ENDITEM/ pc

  • Answer:

    Millions of pig's blood cakes get consumed in Taiwan every year and none of the Taiwanese I know (and I know quite a few, being Taiwanese and all) are horribly deformed... much. I have also never heard of a scandal involving pig's blood cakes and food poisoning, even though a lot of them are consumed on the street/night markets (best food anywhere, by the way), which would definitely not pass any FDA tests for sanitary conditions.

Chris Tou at Quora Visit the source

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