Tips for buying bacon products

The Lunar New Year is approaching, and cured meat products are ushering in the annual peak season
.
In order to ensure the safety of winter food, the Nanjing Municipal Market Supervision Bureau of Jiangsu Province recently issued a reminder
for the consumption of cured meat products.

Nitrite mainly refers to sodium nitrite and potassium nitrite, in food processing to protect color, preservative, if excessive consumption of nitrite added cured meat products, may have the risk of
poisoning or even cancer.

Peroxide value is an early indicator of rancidity of oil, mainly reflecting the degree of oxidation of oil, usually the higher the peroxide value indicates that rancidity is more serious, long-term consumption of food with excessive peroxide value may cause gastrointestinal discomfort, diarrhea and other conditions
.
The National Food Safety Standard for Cured Meat Products (GB2730-2015) points out that the reason for the detection of peroxide value (in terms of fat) in cured meat products exceeding the standard may be that the fat in the raw materials has been oxidized, or it may be related
to improper control of environmental conditions during storage and transportation.

When choosing cured meat products, you should pay attention to the following points
.

Shop carelessly
.
When purchasing cured meat products, it can be divided into "three steps": first, the color is normal, high-quality cured bacon is bright in color, shiny, the muscles are bright red or dark red, and the fat is transparent or milky white; Second, consumers should choose clearly marked products, when choosing bulk products, whether the smell can be smelled normally, should be no peculiar smell, no rancid smell, if there is rancid rancid odor, it is recommended not to buy; The third is to choose products
with clear fat and thin texture and no foreign visible foreign bodies.

Keep an eye on
storage.
Cured meat products are rich in protein and can provide good nutrients for microbial growth
.
At the same time, the fat in cured meat products is easier to oxidize, which will affect the sensory quality and food safety
of the product.
Therefore, cured meat products are best sealed and packaged, isolated from oxygen, kept dry, stored at low temperatures, and protected from sunlight
.

Caution
should be exercised when consuming.
Most cured meat products are raw meat products, and cross-contamination
with cooked meat products should be avoided.
When eating, it should be fully cooked before eating; Most cured meat products have high salt content and should be eaten reasonably; Products with obvious "hala taste", changes in appearance or obvious microbial growth should be prohibited
.

The bureau reminds consumers to choose food production and operation with complete licenses when purchasing food, and if they find problem food, they should complain and report
in time.

(Chen Shiyou)

China Food News(2023.
01.
12.
06).

(Responsible editor: Zhu Meiqiao)