小龙虾清洗调查：部分洗虾粉成分不明，有商家违规使用草酸

Core Viewpoint - The article investigates the varying cleanliness and quality of crayfish served in restaurants and delivered through takeout, highlighting concerns over the use of cleaning agents and the impact on food safety [1][2][3] Group 1: Crayfish Quality and Cleanliness - Consumers have noticed significant differences in the cleanliness of crayfish from different vendors, with some exhibiting darkened shells and unpleasant odors [2][3] - The presence of blackened shells may be attributed to inadequate cleaning or the use of certain spices, rather than solely due to seasoning [6][7] - A professional in the crayfish industry indicated that the color of crayfish can vary based on factors such as species, growth conditions, and cleaning methods [7][8] Group 2: Use of Cleaning Agents - Some vendors reportedly use "washing powder" to clean crayfish, which can be effective but raises concerns about the safety and compliance of the ingredients used [10][12] - The article notes that while some cleaning agents are permissible, there are risks associated with using non-food-grade substances, such as oxalic acid, which is banned for cleaning crayfish [14][15] - The presence of oxalic acid in some cleaning products sold online poses a significant food safety risk, as it can lead to health issues if ingested [24][25] Group 3: Regulatory and Safety Concerns - Regulatory bodies have previously issued warnings against the use of non-compliant cleaning agents, emphasizing the need for proper labeling and adherence to safety standards [14][23] - Experts suggest that while the use of cleaning agents can be beneficial, it is crucial for vendors to ensure that these products are food-grade and used within safe limits [12][26] - The article highlights the importance of consumer awareness regarding the cleaning processes used by restaurants and the potential risks associated with improperly cleaned seafood [28][30]