A chemist has confirmed that the mysterious white granules used as ‘seasoning’ by a local noodle vendor in Udon Thani, which left multiple customers in hospital with severe food poisoning, is definitely not cooking salt.
Assoc. Prof. Weerachai Phutdhawong, a former organic chemistry lecturer and academic at Kasetsart University, revealed today that preliminary assessments suggest the substance is a hazardous chemical compound.
Weerachai, stated that it is definitely not salt, noting that the powder is likely a different chemical altogether.
While laboratory tests are still underway to determine the exact composition of the substance, he outlined two probable groups of chemicals based on the victims' symptoms.
The first possibility is borax, an industrial chemical compound strictly prohibited in food due to its high toxicity.
The second involves nitrate or nitrite salts, which are chemical agents typically used in the curing of red meat to preserve colour and freshness.
The chemist warned that ingesting high concentrations of nitrates or nitrites is exceptionally dangerous for the humans. If consumed in large quantities, they interfere with the red blood cells' ability to transport oxygen throughout the body. This oxygen deprivation leads to sudden dizziness, a rapid drop in blood pressure and acute food poisoning symptoms.
Despite the strong initial indicators, Weerachai urged the public to wait for conclusive scientific evidence from medical professionals. He emphasised that, at this stage, these are preliminary hypotheses based on chemical behavior and patient symptoms.
Local health officials and provincial police are currently investigating the source of the chemical to prevent further public exposure.
The incident unfolded in Udon Thani province, where several diners fell ill and required urgent medical treatment after consuming noodle soup.
Health officials and police launched a joint investigation into a noodle shop in the Phornsawan community of Udon Thani’s Muang district after 14 people, including the shop owner's grandchild, were rushed to hospital with severe food poisoning on June 8.
A June 9 inspection by forensic officers and provincial health officials revealed that the illness was linked to a mysterious substance, which the owner’s son had reportedly scavenged from near a trash can, used to season noodle broth and soup.
The shop’s owner admitted to adding the as yet unidentified white powder to the broth, believing that it was standard salt (sodium chloride).
