Nitrite is a compound containing nitrite anion (NO2? ) salt. The most common is sodium nitrite, which is white to yellowish powder or granular, slightly salty and easily soluble in water.
Nitrate and nitrite exist widely in human environment and are the most common nitrogen-containing compounds in nature. Nitrate in human body can be reduced to nitrite and precursors of N- nitroso compounds under the action of microorganisms.
Similar in appearance and taste to salt, it is widely used in industry and architecture, and it is also allowed to be used as a color developer in meat products in limited quantities.
The probability of nitrite causing food poisoning is very high.
Eating 0.3 ~ 0.5g of nitrite can cause poisoning, and 3g can cause death.
2065438+0717127 October, the list of carcinogens published by the International Agency for Research on Cancer of the World Health Organization was preliminarily sorted out for reference. Nitrate or nitrite ingested under endogenous nitrosation is in the list of Class 2A carcinogens.
Nitrite, as a color fixative for meat products, can react with myoglobin in meat to produce rose-colored nitroso myoglobin, which can improve the color of meat. It can also enhance the flavor of meat and the function of preservatives, prevent the occurrence of botulinum and prolong the shelf life of meat products.
Nitrite itself does not cause cancer, but under cooking or other conditions, nitrite in meat can degrade with amino acids to form nitrosamines with strong carcinogenicity.
If you eat pickled meat products, pickles and spoiled vegetables with high nitrate or nitrite content, it can cause poisoning and die of respiratory failure.
Nitrite source
1. Nitrite is used as colorant and preservative in food.
2. It is transformed from nitrate added in food.
3. Vegetables, especially those processed from stale vegetables.