The following are the provisions on nitrite in the national standard "GB 2760-2007 Hygienic Standard for the Use of Food Additives": sodium nitrite, potassium nitrite

Food classification number? Food name /Classification? Maximum usage amount g/kg? Remarks CNS No. 09.002, 09.004sodium nitrite, potassium nitrite

INS No. 250, 249

Functional color-protecting agent, preservative

08.02.02 ? Cured bacon products (such as bacon, bacon, salted duck, Chinese ham, sausage, etc.)

0.15 ? Based on sodium nitrite, the residual amount is ≤30mg/kg

08.03.01 Sauce-braised meat products 0.15 ? Calculated as sodium nitrite, residual amount ≤ 30mg/kg

08.03.02 Smoked, grilled and barbecued meat products 0.15 Calculated as sodium nitrite, Residue amount ≤30mg/kg

08.03.03 Fried meat 0.15 Calculated as sodium nitrite, residual amount ≤30mg/kg

08.03.04 Western-style ham (smoked, smoked Smoked and steamed ham)

0.15 Calculated as sodium nitrite, the residual amount is ≤70mg/kg

08.03.05 Meat enema category 0.15 Calculated as sodium nitrite, the residual amount is ≤30mg /kg

08.03.06 Fermented meat products 0.15 Calculated as sodium nitrite, the residual amount is ≤30 mg/kg

08.03.08 Canned meat 0.15 Calculated as sodium nitrite, the residual amount Dosage ≤50mg/kg

It is prohibited to use nitrite as a food additive:

Sun Baoguo, an academician of the Chinese Academy of Engineering, pointed out that although large doses of nitrite are harmful to the human body, if the dosage is appropriate, it is not It can cause toxicity and inhibit more virulent bacteria. Therefore, all countries allow nitrite to be added to cooked food or meat products.

Can overnight vegetables cause nitrite poisoning? If overnight dishes are placed in an open environment above 30 degrees for 48 hours, the nitrite content will indeed increase to a certain extent, but the final values ??are within the safe range; if stored in the refrigerator for 48 hours, the nitrite content will increase very little . Of course, experts also remind that the nitrite content of green leafy vegetables is not high within four hours of cooking, so it is best to eat them on the same day and try not to eat or eat less vegetables that have been left overnight.