What are the harmful effects of sodium nitrite in food additives?

The harm of sodium nitrite to the body 1, it can bind to hemoglobin in the blood, and interfere with the function of hemoglobin to transport oxygen, causing hypoxia in the brain. 2. Pregnant women who eat sodium nitrite are more serious, and the oxygen in the blood may not be able to be delivered to the fetus and cause stillbirth. 3. Sodium nitrite causes blood disorders and stunted growth in infants.

Nitrite is a commonly used food additive in countries around the world. Because it can combine with myoglobin in meat to form nitroso myorubin, maintain a good appearance, and has strong reducibility, it has a certain preservative effect, so it is often used as a color protection agent and preservative to be added to some processed foods. Because acute nitrite poisoning causes methemoglobinemia, chronic poisoning has a teratogenic and carcinogenic risk, so the dosage must be strictly controlled.

Sodium nitrite is an industrial salt, belonging to the amine class, the molecular formula nano2, is a white or yellowish orthorhombic crystal, although it is very similar to sodium chloride, but it is toxic, inedible, and is a carcinogen. Soluble in water and liquid ammonia, stable in aqueous solution, slightly soluble in methanol, ethanol, ether. It can absorb oxygen from the air and become sodium nitrate, which is both reducing and oxidizing.

Mordant used for fabric dyeing, bleach agent for silk and linen, metal heat treatment agent, steel corrosion inhibitor, antidote for cyanide poisoning, laboratory analysis reagent, used as a coloring agent, microbial agent, and preservative in meat food processing.

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Sodium nitrite has a salty taste and is used to make fake table salt, sodium nitrite will react with oxygen when exposed to air to form sodium nitrate, and if heated to more than 320 degrees, it will decompose to generate oxygen, nitrogen oxide and sodium oxide, which are easy to burn when exposed to organic matter**.

Because of its salty taste and low price, it is often used as an unreasonable substitute for salt in the production of illegal food, but sodium nitrite is toxic, and food containing industrial salt is harmful to the human body and carcinogenic.

Sodium nitrite uses.

Sodium nitrite can be used as a dye for plant dyeing, some silks, flax are made of sodium nitrite as a bleaching agent, and can be used as a corrosion inhibitor for steel. Sodium nitrite is also used as a coloring agent and preservative in the processing of meat products. Because sodium nitrite exhibits an alkaline reaction and reacts with oxygen in the air, it can be used to prevent rust in steel plates.

Sodium nitrite is an inorganic salt formed by the combination of nitrite ions and sodium ions, sodium nitrite is easy to deliquescent, soluble in water and liquid ammonia, the aqueous solution is alkaline, the pH value is about nine, slightly soluble in ethanol, methanol, ether and other organic solvents.

Food additive sodium nitrite can be eaten if it is in moderation.

Food grade sodium nitrite is a white or slightly yellowish orthorhombic crystal crystal, may also be a powder, belongs to the additives, slightly salty taste, easy to deliquescent, also relatively soluble in water, after the formation of an aqueous solution in the air will be slowly oxidized into sodium nitrate, in the processing of meat products can be used as a coloring agent, but in the application must be strictly in accordance with the appropriate dose, otherwise the dose is too large is easy to cause damage to the human body.

Regulations for the use of sodium nitriteChina's "Hygienic Standard for the Use of Food Additives" (GB) stipulates that the maximum amount of cured canned livestock and poultry meat, meat products and cured brine ham. The residue is calculated as sodium nitrite, which should not be exceeded for canned meat and meat products.

Brine ham, the residue is based on sodium nitrite and shall not be exceeded.

FAO WHO (1983) stipulates that it can be used for canned corned beef, and the maximum dosage is 50mg kg (alone or in combination with potassium nitrite, based on sodium nitrite). It is used for luncheon meat, cooked cured ham, cooked pork foreleg meat, cooked marinated minced meat, with a maximum usage of 125g kg (alone or in combination with potassium nitrite, calculated as sodium nitrite).

The above content refers to Encyclopedia - Food additive sodium nitrite.

Summary. Hello, dear, I am glad to answer the answer for you: sodium nitrite is added to food for preservative, and at the same time plays a role in coloring.

However, China expressly does not allow the addition of sodium nitrite in food Sodium nitrite is a kind of nitrite, and the appearance of pure products and table salt is the same, which is white and granular, and it is difficult to distinguish it with the naked eye. As a kind of food additive, nitrite in meat products is mainly used for preservative, which can inhibit the proliferation of Clostridium botulinum toxin, and at the same time play a role in coloring, and can also increase the flavor of ham

Hello, dear, I am glad to answer the answer for you: sodium nitrite is added to food for preservative, and at the same time plays a role in coloring. However, China expressly does not allow the addition of sodium nitrite in the food Queqiao Sodium nitrite is a kind of nitrite, and the appearance of pure products and salt is the same, which is white granular, and it is difficult to distinguish it with the naked eye.

As a kind of food additive, the nitrite salt in meat products is mainly used for preservative, which can inhibit the proliferation of Clostridium botulinum toxin, and at the same time play a role in coloring, and can also increase the flavor of ham

Hello, dear, the main toxicity mechanism of nitrite is to act on the iron ions in hemoglobin, so that hemoglobin can not transport oxygen in a hidden place, thereby destroying the oxidative energy supply system of human tissues, causing cyanosis, which can be fatal in severe cases. The human body feels that there is a toxic substance entering the stomach and intestines, and will try to remove it, so there will be nausea and vomiting and other reactions

Can bacon be eaten with sodium nitrite?

Hello dear, bacon contains nitrite, and Nazhao bacon will produce a large amount of nitrite during the curing process. Nitrite is a carcinogen that is very bad for the body, so try not to eat bacon and sausage as much as possible, when eating bacon, you must first boil it with water, fully cook it with boiling water, it can kill bacteria, and can reduce the content of nitrite

Sodium nitrite (nano2) is a colorless or light yellow crystal with a salty taste similar in appearance to table salt (NaCl). Sodium nitrite is very toxic, and if you eat it by mistake, you will be poisoned, and obvious symptoms of poisoning will appear after 10 minutes, such as vomiting, abdominal pain, cyanosis, dyspnea, etc. He even had convulsions and coma, and in severe cases, it was life-threatening.

Sodium nitrite: Sodium nitrite is mainly used for dyes, pharmaceutical shortages, printing and dyeing, bleaching, etc.; Due to its color-adding, antibacterial and antiseptic effects, it is mostly used as a color additive for cooked meat foods.

Produced as a food additive according to GB1907 national standard, added in accordance with GB2760, the maximum amount used in meat is that the amount of sodium nitrite residue in meat shall not exceed in canned food; Meat products must not exceed.

In 1992, the World Scientific Committee on Food Health issued a standard of 0 kg body weight for the safe intake of sodium nitrite for humans; If converted to nitrite, the standard is 0 kg body weight, and it will not cause harm to the human body when used and consumed according to this standard.

Sodium nitrite is toxic, and excessive ingestion of poison *** is to paralyze the vascular motor center, respiratory center and surrounding blood vessels, forming methemoglobin. Acute poisoning manifests as generalized weakness, headache, dizziness, nausea, vomiting, diarrhea, chest urgency, and dyspnea; On examination, there is significant cyanosis of the mucosa. In severe cases, blood pressure drops, coma, and death.

In addition, sodium nitrite also produces carcinogens in the human body. Freshly submerged kimchi also contains sodium nitrite (so kimchi is best eaten after 15 days after submerging, as the nitrite content in it will gradually decrease).

This should be a chemical product controlled by the state, and it is estimated that some chemical stores will not have it.