Beware Of Cured Meat Products Purchased Excessive Nitrite

Recently, Zhong County, Chongqing Branch of Industrial and Commercial Bureau of the eight families of cured meat products for food inspection business, results showed that the prevalence of nitrite in cured meat products, water and other indicators of failure problem.

Chinese consumer network has unveiled the Zhong County, Chongqing Branch of Industrial and Commercial Bureau of the eight families of cured meat products for food inspection business, results showed that the prevalence of nitrite in cured meat products, water and other indicators of failure problem. Business sector for this proposal, the relevant functional departments should intensify joint law enforcement efforts in the pre-holiday conduct a comprehensive inspection of the cured product to crack down on all kinds of hurt consumer behavior; increase ” Food Safety Law, “propaganda, to guide the operator to regulation, to persuade consumers buy in bulk cured meat products carefully.

Farmers market Sell Almost all of cured products is “naked selling”

Journalists visited Beijing MerryMart, Hualian, Wal-Mart supermarket and found that several farmers market, supermarket sales of various smoked bacon, cured poultry, smoked sausage and other products, “naked selling” phenomenon is generally, whether in bulk or a Package The product quality and safety signs posted QS. The farmers market sales of cured product quality and safety signs are hard to find sign of QS.

Test results from Chongqing to see the business sector, most point of sale multi-cured meat processing is a family-run workshop, production equipment, simple, simple process backward, employees did not conduct physical examination and health knowledge, training, management behavior is not specifications, low coefficient of food safety. In addition to supermarket sales of more complete identification of cured product packaging, the farmers market sales of cured products are almost all “naked sales” are no marks, no factories, no certification of the “three no” products. Even with the package, most are not specific food bag, but the use of a newspaper or general Plastic bags Packaging. Cured meat in the production process, fuel and fat in incomplete combustion can produce harmful substances, Cooking oil And the metal rod in the process of repeated heating will produce harmful substances, lack of heating time will make meat may carry parasites survived.

Excessive nitrite can lead to poisoning

China Meat Research Center, Qiao Xiaoling, deputy chief engineer at the time interviewed, said, cured meat products are fresh, frozen meat as the main Raw material After finishing material selection, with various seasonings, after curing, drying or baking methods such as processed products to be heated before eating normal aging. Most representative for the bacon and sausage products, including Chinese Ham , Pork wax, wax, mutton, cured beef, rabbit wax, wax chicken, duck, goose and Layu board and other varieties. In accordance with the “hygiene standards of food additive use” provisions of cured meat products in the production process, allowing the use of cinnamon, star anise, fruit grass, fennel and pepper and other spices, with the coloring, Fu Hong, Jiao foul, foul inhibition, antibacterial, antiseptic and anti- oxidation function, also has special physical and medical value.

Ministry of Health to develop a “cured meat hygiene standards” clearly provides for the use of food additives, cured meat products, production processes of the health requirements, labeling, packaging, transportation, storage and testing methods, but also specifies the cured products peroxide value, acid value, trimethylamine nitrogen, lead, arsenic, cadmium, total mercury, nitrite and other physical and chemical indicators. Cured meat products, peroxide value and acid indicators do not meet national standards, will produce undesirable pungent smell; pyrene, lead, arsenic, heavy metals such as cadmium and mercury exceeded, it will cause human toxic reactions; colony count coliform and pathogenic bacteria, such as Salmonella, Staphylococcus aureus, Shigella bacteria etc exceeded, it will cause vomiting, diarrhea, acute gastrointestinal system.

Qiao Xiaoling pointed out that “food additive use of health standards” requirement, the maximum nitrite cured meat consumption was 0.15 g / kg, residual 30 mg / kg. The main role of nitrite is to maintain lean body color, giving bright red meat; produce the unique flavor of cured meat; inhibited the majority of food poisoning and corruption of the growth of microbial flora, particularly Clostridium botulinum Growth.

BOLA TANGKAS