UDON THANI, Thailand – A dangerous chemical was detected in noodle soup from a small shop in Phonsawan sub-district, the Thai Medical Science Office reported.
After several villagers fell ill following a meal, laboratory results have confirmed the presence of nearly pure nitrite, a substance that can cause severe poisoning even in tiny amounts. The investigation began after the local hospital received reports of sickness.
Four samples were sent to the Medical Science Center No. 8: two of patients’ vomit, one of the consumed pork-chicken noodle soup, and an unidentified white powder. The analysis by the office has now provided clarity on the situation.
Almost One Hundred Percent Pure Poison in the White Powder
The white powder was found to consist of 99.2 percent nitrite. Laboratory experts also detected nitrite and nitrate in both vomit samples and in the noodle soup itself. The nitrite content in the soup measured 2,933 milligrams per liter.
A Single Teaspoon Exceeds Daily Limit
To illustrate the danger, the authorities calculated that approximately one teaspoon of the soup already exceeds the internationally recommended acceptable daily intake of 4.0 milligrams per person. Consuming even this small amount daily risks health damage.
The situation rapidly becomes life-threatening if someone consumes more than one liter of the soup, which is equivalent to about three normal bowls. In such cases, the nitrite quantity can lead to a collapse in the body’s oxygen supply.
Blue Lips and Shortness of Breath – How Nitrite Poisons the Body
Dr. Sarawut Boonsuk, head of the Medical Science Office, issued a stern warning. He emphasized that nitrite is not table salt and should under no circumstances be used as a substitute. It disrupts oxygen transport in the blood, causing bluish skin discoloration, shortness of breath, and dizziness.
In severe cases, heart rhythm disturbances and acute life-threatening conditions can occur. For meat products, a strict limit of 80 milligrams per kilogram is regulated, as stipulated by a Ministry of Health announcement from 2025.
Curing Salt in Sausage, But Not in Soup
Nitrite, often referred to as curing salt or “Prague powder,” is commonly used in meat processing to maintain the pink color of sausages, fermented pork, or Vietnamese meat paste, and to inhibit bacterial growth. However, the chemical has no place in a noodle soup establishment.
How the nearly pure nitrite entered the shop and subsequently ended up in the soup remains unclear. The authorities are continuing to investigate whether other harmful substances played a role.
Chaos in the Operation: “No Unknown Powders in the Kitchen”
The director-general urged business owners to store chemicals safely and never near food items. He strongly advised consumers against using any unknown white substances, even if they appear to be harmless kitchen spices.
Once further analyses are completed, the office intends to disclose all findings openly to strengthen confidence in local food control. Until then, anyone experiencing unusual symptoms after consumption should seek immediate medical attention.