Food Safety Risk Analysis: A Scientific Interpretation of Nitrite

Food Business Network News since this summer, reports of food poisoning on the rise, one of the main reasons is the excessive consumption of nitrite braised pork products, cold dishes cause food poisoning. So what is nitrite? How to cause food poisoning? What are the relevant standards and regulations? How should consumers and related food producers guard against food poisoning caused by nitrite? Recently, the State Food and Drug Administration issued the 13th issue of "Food Safety Risk Analysis" in 2016, and organized relevant experts to interpret nitrite.

1. Nitrite is a kind of nitrogen-containing inorganic compound that is ubiquitous in nature and can be used as a food additive in meat products.

Nitrite and nitrate are nitrogen-containing inorganic compounds that are ubiquitous in nature. The nitrogen cycle in nature and human activities constitute an important source of nitrate. In the formation of nitrates, due to the action of microorganisms, nitrite is often accompanied. The common nitrites are mainly sodium nitrite and potassium nitrite. The appearance is similar to that of salt. It is white to pale yellow, powder or granular, odorless, slightly salty, deliquescent and soluble in water.

The Chinese first invented the use of nitrite to process poultry meat, which was used to extend the shelf life of meat. The "Song History" science and technology volume records that nitrite can be used for bacon antiseptic and hair color, and was introduced to Europe in the 13th century.

2. China and the rest of the world have clear regulations on the use limits and residues of nitrite in food.

The United Nations Food and Agriculture Organization and the World Health Organization Joint Expert Committee on Food Additives (JECFA) stipulate that the daily allowable intake of nitrite is 0-0.2 mg/kg·bw. Countries around the world also regulate the use of nitrite in food.

China's national food safety standards have strict requirements for the use and safety management of nitrite. It is safe to use nitrite according to the standard. "Food Safety National Standards for the Use of Food Additives" (GB 2760-2014) stipulates that sodium nitrite and potassium nitrite can be used as coloring agents and preservatives in the processing of cured meat products, sauce and meat products, and smoked, roasted and roasted meat. Use and specify the maximum usage and maximum residue. The Limits of Contaminants in Food (GB 2762-2012) have a corresponding limit on the amount of nitrite residues in raw milk, packaged drinking water, pickled vegetables and other products. The original Ministry of Health and the former State Food and Drug Administration's "Notice on Prohibiting Catering, Storage and Use of Food Additives for Food and Beverages" (Ministry of Health Ministry Announcement No. 10 of 2012) prohibits catering service units from purchasing, storing and using food additives. Nitrite (sodium nitrite, potassium nitrite).

Third, excessive intake of nitrite can cause poisoning or even death

Under normal diet, the nitrite in the human body is mainly converted from nitrate in food and drinking water under the action of bacteria in the mouth and stomach. Studies have shown that nitrite can be reduced to nitric oxide by a certain route. Intake of foods containing low levels of nitrite can supplement nitrite in the body.

However, if a large amount of nitrite is ingested (ingested or over-ingested) in a short period of time, it is easy to cause acute poisoning, and the methemoglobin with normal oxygen carrying capacity in the blood is oxidized into methemoglobin, which is lost. Oxygen capacity, causing tissue hypoxia, known as methemoglobinemia. When the intake reaches 0.2-0.5g, it can cause poisoning. When the intake exceeds 3g, it can cause death. The characteristic manifestation of poisoning is purpura. Symptoms and signs include headache, dizziness, fatigue, chest tightness, shortness of breath, palpitations, nausea, vomiting, abdominal pain, diarrhea, lips, nails and whole body skin, mucosal purpura and so on. In severe cases, consciousness, irritability, coma, respiratory failure, and death.

Fourth, the common cause of food poisoning caused by nitrite

According to the “Notice of the National Health and Family Planning Commission on the National Food Poisoning Event 2015” (National Health Office Emergency Response [2016] No. 5), the main causative agents of chemical food poisoning incidents in 2015 were nitrite and poison. Rat is strong. Among them, 9 cases of food poisoning caused by nitrite accounted for 39.1% of the total number of reports of such events. The occurrence of food poisoning caused by nitrite has nothing to do with gender and age. There is no obvious seasonal and geographical distribution. The poisoning places are mostly in collective canteens and catering units.

There are four common causes of food poisoning caused by nitrite. First, because nitrite is similar in appearance to salt, misuse of nitrite as salt or consumption is the main cause of poisoning. Second, due to the habit of home-made processed meat products in many areas of China, food poisoning can also occur if meat products containing excessive amounts of nitrite are consumed. Third, the content of nitrite in vegetables that have been stored for too long, rotted or cooked for too long and freshly marinated will increase. In this case, consumption may easily lead to poisoning. Fourth, the well water in some areas contains more nitrates (called “bitter water”). If this kind of boiled rice is stored for too long, nitrate can be reduced to nitrite under the action of bacteria and cause poisoning. .

Therefore, experts suggest that: First, food production and operation enterprises should strictly abide by relevant laws and regulations. When using nitrite, food production and processing enterprises should strictly abide by relevant national regulations, and set up special places for safekeeping, strict labeling and use management. Under the premise of complying with relevant standards, the effective content of raw materials control, production specifications, etc., to reduce the content of nitrite in food. Second, catering service units should strictly abide by relevant regulations and guard against food safety problems. The catering service unit shall strictly implement the relevant regulations prohibiting the procurement, storage and use of nitrite. In particular, it is necessary to strictly monitor the production process and storage environmental conditions of cooked meat products, and fundamentally eliminate the possibility of ingestion. Third, the regulatory authorities have strengthened the management of nitrite production and use. The food safety supervision department shall strengthen the supervision of the production and circulation of nitrite. It is strictly forbidden for catering service units to purchase and store nitrite. It is strictly forbidden to use industrial salt to prevent the occurrence of nitrite food poisoning. Fourth, consumers should strengthen their awareness of self-protection and prevent food poisoning caused by ingestion of nitrite. Consumers are advised to purchase salt from regular channels. Pay attention to eating fresh vegetables and not eating vegetables that have been stored for too long or deteriorated. The leftover cooked vegetables should not be stored for too long at high temperatures, and the food is best cooked now. Try not to use "bitter water" to cook rice. When you have to use it, you should avoid long-term storage. In addition, when eating processed meat products, pickles and other foods, foods rich in vitamin C, tea polyphenols and other ingredients can be used to reduce the toxicity of nitrites that may be contained.

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