The recent surge in the distribution of adulterated rice, often mixed with harmful chemicals such as bleach, artificial coloring, or even synthetic plastics, has sparked widespread concern among the public.
Although the term “adulterated rice” is not explicitly defined in Indonesian legislation, the practice of blending rice with non-food substances or substandard quality grains is a clear violation of food safety and quality standards.
Professor Sri Raharjo, a food safety expert and lecturer at the Faculty of Agricultural Technology, Universitas Gadjah Mada (FTP UGM), explained that this issue highlights the weak oversight in food distribution channels, especially at the producer and traditional market levels.
“While the term may not appear in the legal texts, these practices are punishable under the Food Law due to their harm to consumers,” he stated on Wednesday (Jul. 23).
According to Professor Raharjo, several hazardous substances are commonly found in adulterated rice, including chlorine-based bleach, synthetic fragrance additives, and even paraffin or plastic derivatives.
These substances are often used to mask the low quality of the rice, making it appear whiter and more appealing to buyers. However, such adulteration is driven purely by commercial motives, with no regard for the long-term health effects on consumers.
“Chlorine, for instance, is used to remove dull coloration, but it is a carcinogenic substance and poses serious health risks when consumed regularly,” he warned.
As the Head of the Center for Food and Nutrition Studies (PSPG UGM), Professor Raharjo emphasized that prolonged exposure to these chemicals can increase the risk of cancer and damage vital organs such as the liver and kidneys.
Regular consumption may lead to the accumulation of chemical compounds in the body, which can strain and potentially impair the body’s detoxification systems.
“Compounds like hypochlorite can produce trihalomethanes, which are classified as carcinogens by the International Agency for Research on Cancer (IARC),” he added.
“Synthetic dyes such as Rhodamine B can also lead to liver cirrhosis or kidney failure if they accumulate in the body over time.”
Consuming adulterated rice on a regular basis can trigger a variety of serious health conditions. In addition to organ damage, many of the chemicals used are toxic and capable of provoking systemic inflammation throughout the body.
Carcinogenic compounds increase cancer risk, while the liver and kidneys, our primary detox organs, are left vulnerable to overwork and eventual breakdown.
“These organs are forced to filter more foreign substances than they are designed to handle, and long-term exposure may result in permanent damage,” he cautioned.
Unfortunately, washing or cooking rice is not enough to remove all the harmful contaminants. Many people believe that thorough rinsing or boiling can eliminate any toxic substances present in rice, but this is not entirely accurate.
Only a fraction of water-soluble chemicals can be reduced through washing, and some compounds, such as formaldehyde, can withstand high cooking temperatures.
“While rinsing might reduce some artificial dyes, residues of plastic and chlorine remain and do not break down when cooked,” he said.
Professor Raharjo, who also served as the National Chair of the Indonesian Food Technologists Association in the early 2000s, offered several simple home tests to distinguish between natural and adulterated rice.
Raising consumer awareness of physical rice characteristics is key to avoiding deception by seemingly “premium” appearances. Traits such as excessively white color, chemical-like odor, or unusual reactions in water or fire can be early warning signs.
“If rice floats when soaked in water, changes the water’s color, or emits a plastic-like odor when burned, it likely contains dangerous substances,” he advised.
He also stressed the importance of strengthening food distribution oversight to prevent future incidents. Without firm policy intervention, similar cases will continue to emerge, compromising public health.
He advocated for tighter distributor-level certification, improved education for both vendors and consumers, and the adoption of rapid detection technology in markets.
“Legal sanctions alone won’t suffice. Education and quick-response technologies must be part of our national food monitoring strategy,” he insisted.
To conclude, Professor Raharjo urged the public to be more discerning and critical when choosing their daily rice. Food safety begins at home, with informed choices about what we eat.
Opting for rice from trusted sources, paying attention to its natural appearance and scent, and embracing carbohydrate diversification are all wise steps toward better health.
“People should look for rice with the national SNI label and consider substituting it occasionally with other carbohydrate sources like tubers,” he recommended.
Author: Triya Andriyani
Post-editor: Kezia Dwina Nathania
Illustration: Freepik