中共中央党媒人民日报报道，四川省乐山市马边彝族自治县存在工厂大量使用工业硫磺熏制竹笋的现象，导致二氧化硫残留严重超标1。这类有毒加工蔬菜已流入外销产业链1。工作人员表示，采用硫磺熏制的主要目的是延长保鲜期，使普通竹笋原本仅能存放一两天的时间延长至一两个月1。
硫磺熏制竹笋对消费者健康构成潜在威胁1。二氧化硫附着在笋体上，遇水转化为亚硫酸盐，长期低剂量摄入会破坏B群维生素1。工业硫磺所含的重金属如铅、砷会在肝肾蓄积，其中砷属于一类致癌物1。尽管业者声称会进行"脱硫"处理后才销售给食品厂1，但浙江农林大学竹子研究院竹食品团队首席专家余学军指出："现实中'脱硫'不彻底的情况难以避免。"1
调查显示，马边县在册的中小型竹笋加工或临时存储场所有38个1。人民日报记者于9月间前往马边县劳动镇进行了实地调查1。
The People's Daily, the official newspaper of the Chinese Communist Party, exposed a significant food safety violation in Sichuan Province, where factories in Ma Bian Yi Autonomous County, Leshan City, have been heavily treating bamboo shoots with industrial sulfur, resulting in dangerously elevated levels of sulfur dioxide residue 1. These contaminated vegetables have entered export supply chains, with facility workers indicating that sulfur treatment is primarily used to extend shelf life, allowing untreated shoots—which normally last only one or two days—to be stored for one or two months 1.
The health risks associated with this practice are substantial. When sulfur dioxide adheres to the bamboo surface, it converts to sulfites upon contact with water, and prolonged low-level consumption can damage B-group vitamins 1. Additionally, heavy metals such as lead and arsenic brought in by industrial sulfur accumulate in the liver and kidneys, with arsenic classified as a Group 1 carcinogen 1. Despite industry claims that "desulfurization" processing occurs before vegetables reach food manufacturers, Yu Xuejun, chief expert of the Bamboo Food Team at Zhejiang A&F University's Bamboo Research Institute, cautioned that "in reality, incomplete desulfurization is difficult to avoid" 1.
According to the People's Daily, Ma Bian County has 38 registered small and medium-sized bamboo shoot processing facilities or temporary storage locations 1, and reporters from the newspaper conducted investigations in Laodong Town during September to document the issue 1.
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