"Nitrite" is a food additive which is allowed to be used in limited quantities by the state. Its main function is to react with myoglobin in meat and make meat products appear attractive red. However, at normal temperature, especially in high temperature season, if meat products are stored for too long, the nitrite content will be significantly higher than that of fresh meat products. In addition, some illegal processors use nitrite excessively, and consumers are prone to acute poisoning when they eat such sauces and bacon products.
Precautions for expanding data:
Sorbic acid is the most widely used preservative at present, which is more and more widely used in the preservation of meat products and fresh meat, inhibiting pathogenic bacteria, preventing botulinum toxin, reducing the content of ammonium nitrite and prolonging the storage period of meat products. However, long-term consumption of foods with excessive sorbic acid will inhibit bone growth to a certain extent and endanger the health of kidneys and liver. According to GB2760-20 1 1, sorbic acid is not allowed to be added to sausages.
When buying bacon products, try to buy them in a regular supermarket. Shopping malls and supermarkets have relatively regular purchase channels and better product quality than retail stores. Secondly, consumers should also try to choose packaged bacon products, and at the same time "see, touch and smell".
People's Network-The quality of homemade sausage is not optimistic, and it contains many additives such as nitrite.