The harm of meat preservatives

Introduction: if meat wants to have a longer shelf life, it basically needs to add preservatives What are the hazards of meat preservatives? Through the detailed understanding of Baibai safety net The demand for meat is very big for people Every day, there will be a lot of fresh meat sent to the supermarket However, many meat can't be kept fresh for a long time, so it needs the help of preservatives What are the hazards of meat preservatives? Is food preservatives harmful? Learn more about it through the safety net of Baibai The preservatives in meat products are mainly chemical preservatives and natural preservatives Chemical preservatives are divided into organic preservatives and inorganic preservatives The organic preservatives are mainly sorbic acid and its salts, and inorganic preservatives It is mainly nitrate and nitrite, and natural preservative is mainly nisin At present, many meat products are produced in violation of regulations, illegal use and abuse of preservatives Nitrate and nitrite will interact with human blood to form methemoglobin, which will make blood lose oxygen carrying function Nitrite will interact with amino acids in human body to form carcinogenic nitrosamines, which will seriously harm human health Sorbic acid and its salts have little effect on anaerobic microorganisms and Lactobacillus acidophilus If they are taken in large quantities for a long time, they will inhibit the growth of human bones and endanger the health of kidney and liver The harm of nisin is that its scope of action is relatively narrow, and it is generally ineffective for Gram-negative bacteria, yeast and mould Through the above understanding, we know the hazards of meat preservatives, so it's better to prepare a food safety detector at home everyday, which can strictly test the products eaten Baibai safety net has relevant knowledge about how to use this instrument, and there is also a little knowledge about food additives such as the difference between preservatives and desiccants Editor in charge: he xianrob