Mr. Wang (pseudonym), who lives in Zhuji City, took out pickles pickled two weeks ago and gave them to Xiao Wang, a 5-year-old child, at the Spring Festival dinner. But it didn't take long for Xiao Wang to feel sick. Mr. Wang quickly sent the child to the emergency department of the Municipal Hospital of Traditional Chinese Medicine.
What are the toxic ingredients in kimchi?
Nitrate in vegetables can be converted into nitrite under certain conditions. Nitrate reductase in plants can convert nitrate into nitrite, and many bacteria can also produce nitrate reductase, and kimchi is also nitrite. The decisive factors of salt content, such as Escherichia coli, Staphylococcus aureus, Proteus, actinomycetes, etc. , will promote the formation of nitrite.
It can be seen from this point that the higher the degree of bacterial pollution, the more serious the nitrite content exceeds the standard. It should be noted that even in the normal curing process, the formation of nitrite is inevitable, and the content of nitrite will be much less.
There are many harmful ingredients in kimchi. Through the analysis of harmful components in kimchi, it is found that kimchi contains a certain amount of nitrate and nitrite, and nitrite is easy to combine with food amines decomposed by corrupt bacteria to form nitrosamines. Nitrosamines are strong carcinogens, and long-term excessive intake will increase the risk of cancer.
How to reduce the harm of nitrite?
How to deal with the harm of nitrite exceeding the standard in kimchi? We need to find out whether all pickles contain too much nitrite, but for the sake of good health, friends who love kimchi still need to pay more attention in their lives.
For example, some people always feel that selling things is unsafe and not doing well. In fact, this may not be because the regular kimchi production and processing enterprises have a quality control system, artificial inoculation of lactic acid bacteria and good fermentation conditions, so as to better ensure the quality of kimchi. Most pickles are naturally fermented and easily contaminated by bacteria. In addition, some people think that pickles with short curing time have less nutritional loss and are fresher. This is a big mistake. According to the above analysis, the early nitrite content increased sharply. So be sure to wait until it is completely salted before eating to ensure safety. According to the different curing conditions and raw materials, the curing time is different. It will be safe after curing for about 20 days.
In fact, in addition to nitrite produced in the pickling process of kimchi, nitrite is also produced in other vegetable pickled products, such as kimchi. You must also remember the hygiene problems and precautions in the pickling process. Marinate thoroughly. In addition, no matter how delicious kimchi is, you can't eat it often or in large quantities. It is best to eat more fresh vegetables. Pickled vegetables can be used as tonic and tonic.