I remember reading about its use in food to prevent spoilage. This was a few years back( 2007?) and was mostly crab and shrimp imported from China. I guess they used it to kill/retard the growth of bacteria. I think they use anti-fungals also. Seafood goes bad quickly and I guess this is a quick way to overcome poor farming/processing of farmed fish products. It is not legal to use it that way in the USA but then I don't know who monitors the imported foods (or even our fish farms) for it 100% of the time.
Here's a more recent contamination in honey:
http://elizabethely.com/2010/07/11/a...mported-honey/
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Marlene, wife to John DX w/SAA April 2002, Stable partial remission; Treated with High Dose Cytoxan, Johns Hopkins, June 2002. Final phlebotomy 11/2016. As of July 2021 HGB 12.0, WBC 4.70/ANC 3.85, Plts 110K.
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