What are the food safety hazards that may be introduced during the processing of cured meat products? How to prevent?

The food safety hazards of meat products mainly include microbial contamination, peroxide, diseased meat, nitrite and so on.

1, benzoic acid

Benzoic acid is commonly used in food production and processing, to prevent deterioration of acid, prolong the shelf life of the effect, in all countries of the world are widely used, when a small amount of food added benzoic acid, the human body is less toxic. Frequent consumption of food with excessive benzoic acid content will cause harm to the human liver and nervous system, especially to the metabolic detoxification capacity of the weaker elderly, pregnant women, children, the harm is more obvious.

2, sweeteners

Sweeteners are non-nutritive sweeteners commonly used in sauces, sauces, pastries, prepared wines and beverages and other foods. Generally, as long as the dosage is not excessive, it will not be harmful to the human body. If you often consume foods with excessive levels of sweeteners, you will be harmed by excessive intake to the human body's liver and nervous system.

3, nitrite

In the pickling process, nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has a good coloring effect and antioxidant effect, and can improve the flavor of pickled food. However, nitrite can react with amines, which are protein breakdown products in pickled products, to form nitrosamines, which are strong carcinogens, and the presence of nitrite in pickled foods is a major potential hazard. Consumption of pickles with excessive nitrite can cause acute poisoning, as well as carcinogenic and teratogenic.

4, color

The color of pickles is also one of the important indicators of sensory quality, vegetable raw materials in the processing and development of the phenomenon of browning often occurs, individual manufacturers in order to better appearance, will be illegally added to all kinds of pigments, the addition of undesirable pigments can also be harmful to the human body.

5, sulfur dioxide

In order to unilaterally pursue the appearance of the product (color) and anticorrosive effect, the excessive use of food additives for product production and processing. Sulfur dioxide is also one of the most likely to exceed the standard preservatives, sulfites (test results in terms of sulfur dioxide residue) as a food additives, with reductive, bleaching, decolorization, preservation and antioxidant effects. Sulfites have a certain degree of toxicity, a day of intake of 1.0 g sulfites will not produce significant harm, intake of 4?6 g can cause gastrointestinal disorders, causing severe diarrhea, chronic poisoning, but also can cause headaches, kidney disorders, red blood cells and hemoglobin reduction and other symptoms; excessive intake of sulfites will also affect the body's absorption of calcium, and destruction of the B vitamins; long-term intake of the liver will cause damage.

So how should we buy and identify the safety of pickles?

One look at the packaging and appearance. Do not buy products that you see glass bottled products with puffy caps, plastic bagged products with swollen bags, incomplete labels, fuzzy printing of production dates, discolored products with no light, sticky, or even white fungal film spots.

The second smell odor. Can not smell the unique aroma of pickles, and even sour and moldy odor products do not buy.

Three taste. High-quality pickles taste delicious, crisp texture with fresh flavor, poor-quality products can taste bitter.

Fourth check indicators. There are security risks of pickles there will be a few additives above the poor use of additives, you can use the crown instrument GY-DS1005 food additives multi-functional detector can quickly detect sulfur dioxide, sulfite, potassium bromate, phosphate, indigo, bright blue, carmine, pyrophosphate, sodium pyrophosphate, triple phosphate and other food additives content, accurately determine whether or not to exceed the standard. Maintaining the edible safety of pickles.