Advantages and disadvantages of food preservatives

Introduction: no matter what kind of product, there will be advantages and disadvantages So will preservatives What are the advantages and disadvantages of food preservatives? Understand through Baibai safety net The reason why preservatives are added to food is to interfere with the enzyme system of vitamins In this way, food can be kept longer What are the advantages and disadvantages of food preservatives? Learn from the safety net of Baibai On the toxicity of preservatives From abroad to home, the FAO and who have specialized agencies to manage food additives, and all countries have specialized agencies to manage food additives In China, the Ministry of health is responsible for the management and has formulated a series of laws and regulations As we all know, the general food will be oxidized, bacterial pollution, corruption and deterioration in a certain period of time, but if some preservatives are added, the freshness of the food can be maintained for a long time There are many kinds of preservatives, but they are all chemical substances If they are chemical substances, toxic side effects cannot be ruled out For example, sodium nitrate, potassium nitrate (nitrate) and sodium nitrite (fast nitrate) can prevent fresh meat from being gradually oxidized into grayish brown denatured myoglobin in the air, so as to ensure the freshness of meat Nitrates are also inhibitors of highly toxic Botox Therefore, salted salted meat has become a necessity for meat products such as bacon and sausage However, the nitrate in the meat is easily reduced by bacteria to nitrite, which is an active carcinogen Under the action of certain acidity, the nitrite in the nitrite can also be combined with myoglobin to synthesize nitroso myoglobin, which can be heated to synthesize stable red nitroso myochroman Myochroman is also carcinogenic On the other hand, amino acids, phospholipids and other organic substances of meat protein can produce amines under certain environment and conditions, and react with nitrite produced by nitrate to produce nitrosamines So far, the scientific community has not found a better alternative to the anti-oxidation and anti Botox substitutes of nitrate Therefore, the use of nitrate in meat products is strictly limited at home and abroad In China, the content of sodium nitrate per kilogram of meat is not more than 45 mg, and the content of nitrite is not more than l1.25 mg It is worth noting that at present, there are many profiteers who increase the amount of nitrate arbitrarily in order to pursue the color, fragrance and shelf life of meat products, resulting in the potential harm of the meat products to the health of consumers to different degrees In addition to nitrate, other kinds of preservatives such as benzoic acid, sodium benzoate, sorbic acid, etc have been confirmed by toxicological studies that the intake of more doses will also affect the normal function of the human body and reduce human immunity, which provides favorable conditions for the variation of human cells So is food preservative harmful? As long as it is used normally according to national standards, there is no problem, so don't worry If you are afraid, you can go to Baibai safety net Here is a food safety detector, which can check the content of additives in food Here is a lot of little knowledge about food additives Editor in charge: he xianrob