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Shrimp is affordable and delicious.
It should be noted that, as an aquatic product, if the raw material is corrupt or the processing is unsanitary, the carcinogen "N-dimethylnitrosamine" will be detected
"National Food Safety Standard Limits of Contaminants in Food" (GB2762-2017) stipulates that the content of N-dimethylnitrosamine in aquatic animals and their products (except canned aquatic products) shall not exceed 4.
According to the consumer warning issued by the Sichuan Provincial Administration of Market Supervision, fresh aquatic products generally do not contain volatile N-dimethylnitrosamine, and the excessive N-dimethylnitrosamine in aquatic products may be caused by the corruption of raw materials.
According to industry insiders, dried shrimps must be refrigerated during sales and transportation, otherwise there will be a risk of deterioration soon, which may increase the production of N-dimethylnitrosamine
Experts suggest that consumers should try their best to choose fresh, cold chain transported shrimp skins, and put them in the refrigerator immediately for storage, and then put them back in the refrigerator after taking them, which can greatly slow down the rate of protein decomposition and reduce the occurrence of carcinogenicity.
(Liu Ruxin)
Editor in charge: Xiao Zhihan Review: Wang Jinchen
