Nitrite is a general term for a class of inorganic compounds, as a color protector and preservative, can make the ham intestine appear bright red, but also can inhibit the growth and reproduction of microorganisms. Therefore, nitrites are widely used in meat processing.
<h1 class="pgc-h-arrow-right" data-track="3" > hazard</h1>
Nitrite can react with amine compounds in the human body to generate nitrosamines with carcinogenicity, and eating foods with excessive nitrite standards will bring greater risks to human health.
<h1 class="pgc-h-arrow-right" data-track="32" > national standard requirements</h1>
GB/T 20712 and GB 2760 stipulate that the maximum residual amount of nitrite in ham sausage is 30 mg/kg.
The content of this product (fresh in the king of kings) ham intestine nitrite is much lower than the limit requirements.
Some people swear that nitrite is a strong carcinogen, a mouse spoiled a pot of porridge! You can't eat anything that contains nitrites!
<h1 class="pgc-h-arrow-right" data-track="33" > so is it legal to add nitrite to food? </h1>
legitimate.
Nitrite is a legal food additive, mainly used for color protection and preservative protection of food.
The lunch meat we usually buy, the color of the meat is usually more pink, making people look very appetizing, which is the credit of sodium nitrite. Instead of worrying about the threat it poses to your health, eat less overnight leftovers.
Botulinum toxin is a bacterium that grows in an oxygen-deficient environment, has a strong viability in canned food and sealed pickled food, and is one of the most toxic bacteria. Before nitrites were used as food additives, humans suffered from botulinum toxin and were helpless against them. Nitrite is the hit "nemesis" of botulinum toxin, which has a special inhibitory effect on botulinum toxin; or so far, this nitrite, which can lead to poisoning and has potential carcinogenicity, due to its unique role in preventing botulinum toxin, humans are inseparable from it. Therefore, in meat products, it is a non-bad additive.
<h1 class="pgc-h-arrow-right" data-track="34" > more than sausages and luncheon meat. </h1>
The ham sausages, bacon, sauce meat, and ham that we often eat may also have added nitrites.
So it's normal for the subject to see nitrite in the food ingredient list.
But you don't need to worry too much, the amount of regular brand food added is within the safe range.
The national standard also stipulates that the residual amount of nitrite after the finished food product shall not exceed 30mg/kg to further ensure the safety of food.
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