Nitrite is a salt containing nitrite ion (NO2(-)). It can be used for coloring, seasoning and sterilization. Toxic, chemically stable (except silver nitrite, etc.).
Nitrite is a common substance, which is widely used as chromogenic agent and preservative in food processing industry. It has three functions: first, it makes meat products present a beautiful bright red; Second, make the meat have a unique flavor; Third, it can inhibit the reproduction and toxin secretion of harmful botulinum.
Generally speaking, as long as the content is within a safe range, it will not cause harm to people. Eating 0.2-0.5 grams of nitrite at one time will cause mild poisoning, and eating 3 grams will cause severe poisoning. Poisoning causes hypoxia in human tissues, and even causes death in severe cases.
Nitroso compounds are rarely found in natural foods, but they are often hidden in some foods that have undergone special processing-pickling, waxing and fermentation. Such as home-made pickles, bacon, salted fish, bacon, bacon, cheese, sauerkraut, soy sauce, vinegar, beer, etc., may produce nitroso compounds. Long-term intake of nitrite can also lead to nitroso compound poisoning.
To reduce the harm of nitrite and nitroso compounds, experts suggest that on the one hand, we should reduce our intake, including eating more fresh vegetables and meat; Eat less or no pickled products and sauerkraut; Do not eat pickles with curing time within 24 hours; Seasonings such as pepper and pepper are packaged separately from salt; Don't drink the leftover water from the steamer that has been boiled for a long time. On the other hand, it is necessary to block the transformation of nitrite into nitroso compounds.