Sodium nitrite: Sodium nitrite is mainly used in dye, medicine, printing and dyeing, bleaching, etc. Because of its coloring, antibacterial and antiseptic effects, it is often used as a coloring additive for cooked meat products.
It is produced according to GB 1907 and added according to GB2760. The maximum dosage in meat is 0. 15g/kg, and the residual sodium nitrite in meat should not exceed 0.05g/kg； in canned food. Meat products shall not exceed 0.03g/kg.
The standard for safe intake of sodium nitrite issued by the World Scientific Committee on Food Hygiene 1992 is 0 ~ 0.1mg/kg body weight; If converted into nitrite, its standard is 0 ~ 4.2 mg/60 kg body weight. If it is used and eaten according to this standard, it will not cause harm to human body.
Sodium nitrite is toxic, and the toxic side effect of excessive intake is paralysis of vascular motor center, respiratory center and surrounding blood vessels, forming methemoglobin. Acute poisoning is characterized by general weakness, headache, dizziness, nausea, vomiting, diarrhea, chest urgency and dyspnea; Examination showed that the skin and mucosa were obviously cyanotic. In severe cases, blood pressure drops, coma and death occur.
? In addition, sodium nitrite can also produce carcinogens in human body. Newly-flooded kimchi also contains sodium nitrite (so it is best to eat kimchi after 15 days after flooding, and the nitrite content will gradually decrease).
? This should belong to chemical products controlled by the state,
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