這起發生在中國廣東湛江的食品安全事件，揭示當前部分食品加工企業在利益驅動下，違規使用食品添加劑的嚴重問題。根據中國國家市場監督管理總局近日通報，湛江市的四家水產企業在加工蝦類產品時，為了牟取更高利潤，違法添加磷酸鹽類保水劑，進行俗稱「泡蝦」的處理。這種操作手法主要透過化學方式讓蝦體吸水膨脹，使其重量增加、外觀更飽滿，從而在銷售時獲取更多利潤。由於這些企業的行為涉及嚴重違法，最終被處以總額高達749.43萬元人民幣的罰款，並被吊銷食品生產許可證，五年內不得重新申請。這不僅是一種經濟處罰，更是行業震懾，顯示中國在食品安全執法上的決心與力度。

所謂磷酸鹽保水劑，是食品加工中常見的一種添加劑，具有提升保水能力、改善口感與穩定性等技術功能。在合規情況下，它可以幫助冷凍或加工食品在保存或烹調過程中維持質地與水分，減少重量損耗。例如，在香腸、火腿或冷凍魚蝦中適量加入磷酸鹽，有助於保持肉質的彈性與濕潤，延長保存期限。然而，這種技術性的添加若被濫用，便從改善品質的工具轉變為牟利的手段，甚至成為欺騙消費者的工具。

湛江這四家企業所犯的問題，並非單純的操作不當，而是蓄意超量添加，並未在產品標籤上如實標示，使得消費者無法知情選擇。這樣的行為破壞市場秩序，也違反食品標示與誠信經營的基本原則。更重要的是，過量攝入磷酸鹽可能對人體健康產生負面影響。雖然一般情況下的攝取風險有限，但長期高攝入，特別是在多類加工食品重複使用的情況下，會擾亂人體鈣磷代謝平衡，增加腎臟負擔，對老人、小孩或腎功能不佳者更具潛在風險。

此次事件引發的廣泛關注，部分也來自於中國消費者對於水產品加工「增重」問題的長期疑慮。所謂的「泡蝦」或「泡魚」，實質上就是用添加劑讓產品吸水增重，使消費者花更多錢買到含水率過高、實質營養價值低的食品，屬於典型的「看得見的欺騙」。在這樣的背景下，國家監管部門選擇公開處罰、吊銷證照，不僅是對個別違法企業的懲治，也是對整個行業的警示與震懾。這代表中國食品監管政策正從事後處罰向事前預防、事中嚴控的方向轉型。

儘管磷酸鹽保水劑本身具有一定的技術價值，但其在食品加工中的使用必須嚴格控制劑量與資訊透明。否則，不但無法提升食品品質，反而會損害消費者信任與整個產業形象。正因如此，許多專家建議，應在強化監管之外，建立更科學的標準體系，對添加劑使用範圍、劑量與標示義務進行細化與普及教育，並加強對中小型加工企業的培訓與執法監督。

綜合來看，這起「泡蝦門」事件的嚴厲處罰，不僅標誌著中國食品安全治理進入更嚴格的法治階段，也對整個水產加工行業的誠信經營提出更高要求。磷酸鹽這類食品添加劑不是問題的本身，問題出在濫用者的動機與手段。唯有透過制度化監管與消費者教育雙管齊下，才能真正維護食品市場的公平與健康。

This food safety incident in Zhanjiang, Guangdong, China, highlights the serious issue of certain food processing enterprises violating regulations for the sake of profit by misusing food additives. According to a recent announcement by China’s State Administration for Market Regulation, four aquatic product companies in Zhanjiang were found to have illegally added phosphate-based water-retaining agents during shrimp processing, engaging in a practice commonly known as “soaking shrimp.” This method chemically induces shrimp to absorb water and swell, increasing their weight and making them appear plumper—ultimately allowing companies to sell them at a higher price and gain more profit.

Due to the severity of these violations, the companies involved were fined a total of 7.4943 million yuan (RMB), had their food production licenses revoked, and were banned from reapplying for five years. This is not only a financial penalty but also a strong regulatory signal, demonstrating the Chinese government’s determination and intensity in enforcing food safety laws.

Phosphate-based water-retaining agents are commonly used food additives with technical functions such as enhancing water retention, improving texture, and increasing product stability. When used appropriately and within regulatory limits, they help frozen or processed foods maintain moisture and texture during storage or cooking, thereby reducing weight loss. For instance, adding a proper amount of phosphates to sausages, hams, or frozen seafood can help preserve elasticity and juiciness while extending shelf life.

However, when this technical additive is abused, it shifts from a quality-enhancing tool to a profit-driven method of deception. In this case, the four Zhanjiang companies intentionally used excessive amounts and failed to label the additives truthfully, leaving consumers unaware and unable to make informed choices. Such behavior not only disrupts market order but also violates basic principles of food labeling and ethical business practices.

More critically, excessive intake of phosphate can pose health risks. While normal levels of consumption are generally considered safe, long-term high intake—especially from multiple processed foods using the additive—can disrupt the body’s calcium-phosphorus balance and strain kidney function. This risk is especially pronounced for the elderly, children, and individuals with compromised kidney health.

The incident also drew widespread public attention due to longstanding concerns among Chinese consumers about weight-enhancement practices in seafood processing. Techniques like “soaked shrimp” or “soaked fish” are essentially a form of visible fraud, where additives are used to artificially inflate product weight with water, leading consumers to pay more for less nutritional value. Against this backdrop, the public penalties and license revocations serve not just as punishment for individual violators but also as a stern warning to the entire industry. It reflects a broader shift in China’s food safety policy—from reactive punishment to proactive prevention and stringent oversight.

Although phosphate additives have legitimate technical value, their use in food processing must be strictly controlled in both dosage and transparency. If not, they risk undermining consumer trust and damaging the reputation of the entire industry. Therefore, many experts advocate for stronger regulatory systems, clearer scientific standards on usage scope and labeling requirements, as well as public education and targeted training programs for small and mid-sized processors to enhance compliance and safety awareness.

In conclusion, the severe penalties handed down in this “shrimp-soaking scandal” mark a new phase of stricter rule-of-law governance in China’s food safety enforcement. They also set higher expectations for integrity in the seafood processing industry. Phosphates, as a category of additives, are not inherently problematic—the issue lies in the motives and misuse by those seeking to exploit them. Only through institutionalized oversight and comprehensive consumer education can a fair and healthy food market truly be maintained.