Scientific interpretation of nitrites

01.

What is nitrite? Why does consuming excessive nitrite cause food poisoning? What are the relevant standards and regulations? How should consumers and related food producers and operators protect against food poisoning caused by nitrites? This issue is for you to interpret

02.

(1) Nitrite is a class of nitrogen-containing inorganic compounds that are common in nature and can be applied as food additives to

Nitrites and nitrates are nitrogen-containing inorganic compounds

Chinese was the first invention to use nitrite to process livestock meat, which was used to extend the shelf life of meat

(2) China and other countries in the world have clear provisions

The Joint Food Additives Expert Committee (JECFA) of the Food and Agriculture Organization of the United Nations and the World Health Organization (JECFA) stipulates that the allowable daily intake of nitrite is 0-0.

China's national food safety standards have strict requirements for the use and safety management of nitrites, and it is safe

(3) Excessive intake of nitrites by the human body can lead to poisoning or even death

Under normal diet, the nitrites in the human body are mainly converted from

However, if a large amount of nitrite is ingested orally (accidentally or over-ingested) in a short period of time, it is easy to cause acute poisoning, so that the low ferritoglobin with normal oxygen carrying capacity in the blood is oxidized into methemoglobin, losing the ability to carry oxygen, resulting in tissue hypoxia, called methemoglobinemia

(4) Common causes

According to the Circular of the General Office of the National Health and Family Planning Commission on the National Food Poisoning Incident in 2015 (Emergency Issue [2016] No.

03.

(1) Food production and trading enterprises shall strictly comply with relevant laws and regulations

When using nitrite, food production and processing enterprises should strictly comply with the relevant provisions of the state, and set up special places for storage, strict marking and use management
.
Under the premise of complying with relevant standards, through effective measures such as raw material control and production practices, the content
of nitrite in food is reduced.

(2) Catering service units should strictly abide by relevant regulations and beware of food safety problems
.

Catering service units should strictly implement the relevant provisions prohibiting the procurement, storage and use of nitrites, especially to strictly monitor the production process and storage environment conditions of cooked meat products, and fundamentally eliminate the possibility of
accidental eating.

(3) Regulatory authorities strengthen the management
of the production and use of nitrite.

The food safety supervision department should strengthen the supervision of the production and circulation of nitrite, strictly prohibit the purchase and storage of nitrite by catering service units, strictly prohibit the use of industrial salt, and prevent the occurrence of nitrite food poisoning incidents
.

(4) Consumers should strengthen their awareness of self-protection to prevent food poisoning
caused by accidental consumption of nitrite.

Consumers are advised to buy table salt
sold through formal channels.
Pay attention to eating fresh vegetables and do not eat vegetables
that have been stored for too long or spoiled.
Leftover cooked vegetables should not be stored for too long at high temperatures, and meals are best eaten
fresh.
Try not to use "bitter well water" to cook rice, and when you have to use it, you should avoid storing it
for a long time.
In addition, when eating foods such as processed meat products and pickles, it can be combined with foods rich in vitamin C, tea polyphenols and other ingredients to reduce the toxicity
of nitrites that may be contained.
(Edited by Li Chuang)