Traditional Culture Encyclopedia - Traditional festivals - The harm of pickles
The harm of pickles
Legal analysis: Nitrite can inhibit the growth of spoilage bacteria such as Clostridium botulinum, has good coloring and antioxidant effects, and can improve the flavor of pickled food. However, nitrite can react with amine, the decomposition product of protein in pickled products, to generate nitrosamines, which are a strong carcinogen, and the existence of nitrite in pickled products is the main potential hazard.
Legal basis: Article 4 of People's Republic of China (PRC) Food Safety Law is responsible for the food safety produced and operated by them. Food producers and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision and assume social responsibilities.
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