Addressing Concerns Over Insects in Instant Noodles: Expert Insights from Prof. Marshal LIU

In recent discussions regarding the safety of instant noodles, a viral video circulating on social media has alarmed consumers by claiming the discovery of insect eggs in low-cost instant noodles purchased from online platforms. This revelation has sparked significant concern among many families, as instant noodles are a staple convenience food in their households.

To investigate these claims, a local media outlet invited Prof. Marshal LIU, an esteemed Associate Professor from the Department of Chemical and Biological Engineering, to conduct a series of experiments on four budget-friendly instant noodle brands sourced from mainland China. The objective of the study is to uncover the truth behind these alarming allegations and to provide guidance to consumers on how to safely choose and prepare instant noodles.

The findings from Prof. Liu’s experiments indicated that while no visible insects or eggs were found in the noodle samples, the presence of microorganisms was detected. Notably, two of the noodle varieties exhibited higher levels of microbial activity; however, all samples complied with the safety standards established by mainland regulations.

Prof. Liu clarified that the microorganisms identified could be bacteria or fungi, rather than insect larvae. He emphasized that using boiling water to prepare instant noodles effectively kills most pathogenic bacteria, although it may not eliminate all microorganisms entirely. While the tested samples showed no evidence of insect infestation, this does not guarantee that all similar products are free from such concerns. He advised consumers to exercise caution when selecting instant noodles, recommending that they opt for well-known brands to ensure higher food quality.

For more information, please refer to (Chinese): 星島申訴王｜平價杯麵真的有蟲？ 網購杯麵化驗揭開蟲卵真相