On the 10th of last month, the Hangzhou Municipal Market Supervision Bureau in collaboration with the city's Food Safety Supervision Association organized the opening of a "Food Safety Laboratory", commissioned by the Zhejiang Fair Detection Company, for the "pickle nitrite content changes" for the actual test. Yesterday, the reporter got the test results.
Cabbage pickled for at least 15 days before consumption
Zhejiang just testing company through the experiment, drawing "pickles nitrite content changes", and found that the pickled cabbage in the first week, nitrite content to maintain a low level, no significant increase; then the nitrite content rises sharply in the first 11 days to reach its peak; 11 days to reach its peak; 11 days to reach its peak, the nitrite content of the pickled cabbage in the first week of the pickled cabbage. The nitrite content then rose sharply and peaked on the 11th day; after 11 days, the nitrite content dropped sharply and decreased to the low level before pickling after about 2 weeks.
This shows that cabbage should be pickled for at least 15 days before it is safe to eat.
Nitrite content and color changes have a close link
In the pickled cabbage process, it can be found that the color of the pickle from green to yellow is the process of nitrite content; later pickle all yellow, yellow from bright to dark, is the process of nitrite content reduction back to a lower level. Therefore, the general public in the process of homemade pickles, you can observe the color changes in the pickles to determine the nitrite content, so as to avoid eating unpickled cooked (nitrite content is at a high level) of pickles.
Nitrites can cause food poisoning
Nitrates and nitrites are widely found in the human environment and are the most prevalent nitrogen-containing compounds in nature. Nitrate in the human body can be reduced to nitrite under the action of microorganisms.
The chance of food poisoning caused by nitrite is high. Eating 0.3-0.5 grams of nitrite can cause poisoning, 3 grams lead to death.
Sources of nitrites in food: nitrites in food as coloring agents and preservatives; from the conversion of nitrates added to food; and vegetables, especially from unfresh vegetables.
Therefore, the public in their daily lives should pay attention to: vegetables should be properly preserved to prevent decay, do not eat rotten vegetables; leftover cooked vegetables can not be stored at high temperatures for a long time before eating; do not eat a lot of freshly pickled vegetables, pickled vegetables, salt can be more, and pickled for more than 15 days before eating; pickled now eat vegetables, can not be long, pickled vegetables, when the choice of fresh vegetables.
In addition, do not eat a lot of nitrite-containing cured meat; home storage of nitrites and salt, lye strictly differentiated, to avoid accidental consumption; try not to give infants and young children to eat food containing high nitrite. (Reporter Lu Shasha)