In autumn and winter, many families began pickling cabbage, white radish, scallops, and garlic. Pickles are delicious, but everyone does not dare to eat, for fear of excessive nitrite carcinogenic. So how can pickles be safe?
On the 10th of last month, the Hangzhou Market Supervision Bureau, in collaboration with the Municipal Food Safety Supervision Association, organized a "Food Safety Laboratory" and commissioned Zhejiang Fairness Inspection Company to conduct an actual measurement of the "change in nitrite content of pickles." Yesterday, the reporter got the test results.
Cabbage is cured for at least 15 days
Zhejiang Fairness Inspection Co., Ltd., through experiments, mapped the “change in nitrite content in pickles,†and found that in the first week of pickled cabbage, the nitrite content was kept at a low level and there was no significant increase; then the nitrite content was drastic. It rose and peaked on the eleventh day; after 11 days, the nitrite content dropped sharply, and after about two weeks the content dropped to a low level before curing.
This shows that cabbage must be preserved for at least 15 days before it can be eaten safely.
Nitrite content closely related to color change
In the process of pickling cabbage, it can be seen that the color of the pickles from green to yellow is a process of rising nitrite content; after the pickles are all yellowed, the yellow is bright to dark, and the nitrite content is reduced. Lower level process. Therefore, ordinary citizens can judge the content of nitrite by observing the color change of pickles in the course of making pickles, thereby avoiding pickles that are not pickled and cooked (with high levels of nitrite).
Nitrite can cause food poisoning
Nitrate and nitrite are widely present in the human environment and are the most common nitrogen compounds in nature. Nitrate in the human body can be reduced to nitrite by the action of microorganisms.
The risk of food poisoning caused by nitrite is high. Ingestion of 0.3 to 0.5 grams of nitrite can cause poisoning and 3 grams lead to death.
Nitrite Sources in Food: Nitrite as a color former and preservative in foods; Nitrate added from foods; Vegetable, especially from stale vegetables.
Therefore, the public should pay attention to daily life: vegetables should be properly preserved to prevent rot, do not eat rotten vegetables; cooked food left over can not be stored in high temperatures for a long time before eating; do not eat a lot of freshly marinated vegetables, pickles Salt can be added more, and marinated for more than 15 days before eating; now pickled vegetables can not be put for a long time, fresh vegetables pickles.
In addition, do not eat large quantities of salted meat containing nitrite; home storage of nitrite and salt, alkaline surface strict distinction, avoid eating; try not to give infants and young children eat foods containing higher nitrite. (Reporter Lu Shasha)
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