The Department of Science and Technology-Philippine Nuclear Research Institute (DOST-PNRI) found that 80 percent of the 360 vinegar samples they tested contain synthetic acetic acid.
The PNRI Nuclear Analytical Techniques Applications Section led by Raymond Sucgang conducted the study to distinguish vinegar and other condiments from natural sources from those that were obtained from petroleum-based sources.
“Condiments usually undergo the process of fermentation, and the raw materials must come from fruits and other natural products,” Sucgang told the media.
“One can only imagine all the impurities and residues from the petroleum by-products, which can be the source of various degenerative diseases,” said Sucgang.
The PNRI will submit its study to the Food and Drug Administration, which will create new guidelines in vinegar production.
The list of vinegar said to be containing synthetic acetic acid was not made public.
The agency will also conduct similar studies for ketchup, soy sauce, and fish sauce.
