-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
When it comes to family dishes, it is none other than kimchi
Recently, according to media reports, a 5-year-old girl in Zhejiang was admitted to the hospital due to nitrite poisoning after eating homemade pickled kimchi
Why does nitrite poisoning occur when eating kimchi? Is pickling at home dangerous?
The main toxicity of nitrite lies in its ability to oxidize hemoglobin into methemoglobin, causing hypoxia and leading to cyanosis
"GB2762-2017-National Food Safety Standard Limits of Contaminants in Foods" stipulates that the content of nitrite (calculated as sodium nitrite) in pickled vegetables shall not exceed 20mg/kg
"Vegetables themselves contain nitrate, which will be "converted" by bacteria into nitrite during the pickling process
The content of nitrite in kimchi has a process of "first increase and then decrease"
Ruan Guangfeng believes that the nitrite in kimchi during the "peak" period will be very high and may reach disease-causing levels.
Studies have found that if pure acetic acid bacteria or pure lactic acid bacteria are used for fermentation, it will not lead to the production of a lot of nitrite, because these bacterial activities hardly produce nitrite
How should kimchi be eaten? Ruan Guangfeng gave the following suggestions: First, don't eat kimchi that hasn't been marinated, and try not to eat homemade kimchi; second, don't eat too much
