recent blog at the health group, the fiery pickled cabbage carcinogenic gain problem, have a lot of friends on pickled food safety of some problems. I am not a food safety expert, only on the basis of their relevant knowledge and access to literature, to explain some common misunderstandings.
misunderstood one: salt pickles, sharp pickles, pickles, pickles, sauerkraut and Korean kimchi are all about love.
even though these foods are the property of "GB 2714-2003 pickles hygiene standards," the scope of management, but its different manufacturing process, fermentation in different ways, so as not dangerous. A number of studies have proven that because of lactic acid bacteria do not have the nitrate reductase, strictly pure lactic acid produced by fermentation of the nitrite content is very low. Add kimchi pickled in the Fresh Ginger, fresh chili, garlic, green onions, onions, basil and other ingredients may help reduce the nitrite level. Paste system required several months of pickles nitrite content was also low. Only a few days on the consumption of pickled pickles storms, as well as bacteria pollution, preserved for less than the kimchi, pickled vegetables can promote the cancer problem.
Unfortunately, my country a lot of local residents enjoy a large number of storms to eat pickles, have put a lot of residents enjoy their own vegetables, chopped , add salt mix, in the refrigerator, put a few days, I make crisp pickles to eat. This is in fact a variant of pickles storms, are not safe. The survey found a lot of eating improperly produced pickles, and gastric cancer, esophageal cancer associated high hair do exist, but also in the sample also identified carcinogens.
two misunderstandings: informal factories and small workshops Products Safety Products are the same.
current food processing and technical level of enterprises vary greatly. Higher levels of a small number of technology companies artificial selection can be done over the safety of bacteria to vaccination, strict control of fermentation conditions, thus ensuring the product is not excessive nitrite. Some enterprises have be able to strictly comply with traditional crafts, salt, soy sauce and fermented over three weeks time, even to a few months ago, will also avoid excessive nitrite problem. Detected from existing accounts, the informal enterprise product nitrite exceeded only a small minority situation.
However, some small workshop, individuals produced pickles, sauerkraut, pickles and other products without quality control, production processes confusion both strains, fermentation conditions, the use of additives, storage and transportation all aspects of possible hidden dangers exist, hard to guarantee security.
seen from the above, our country should be on all the traditional foods are guiding the development of a technology standard, clearly pointed out that the production of key points of hazard control and the specific requirements and systematically study a variety of preserved vegetables consumption on health. In this regard to the Korea Kimchi study, but also Western countries can learn from Western-style kimchi production management experience. Consumers should give priority to select the products of informal enterprises, or the production of standardized procedures.
three misconceptions: nitrite is not exceeded on the pickles must be qualified.
our country under the present category of preserved vegetables food sampling test results, informal enterprises preserved vegetables products The main problem is excessive additives, preservatives such as superscalar, saccharin overweight, overweight, such as sulfite. Put less salt in order to avoid the taste过咸, while avoiding excessive microbial growth, enterprises often add preservatives; in order to improve the flavor, add saccharin possible; in order to allow some of the color is more beautiful, it may be bleached sulfite, or put a little pigment and so on. Compared to nitrite, the toxicity of these substances are small, but more than the national standard is not up to standard products.
here want that, Add a small amount of turmeric pigment or red pigment are harmless, they all belong to the natural pigment and even the health of the role must have.
four misunderstanding: If pickles are all indicators qualified, you can rest assured that plenty of.
no matter how high-quality preserved vegetables, they contain more salt, after all, are the food, one of the natural anti - oxidation there is a greater loss of components, they are not the nutritional value of fresh vegetables considerable.
here want to explain that the preserved vegetables contain dietary fiber and a certain amount of calcium, magnesium, potassium and other minerals , lactic acid fermentation and acetic acid fermentation can also produce a small amount of B vitamins, they are qualified hygiene pickles is not completely useless. All the peoples of the world likes to eat pickles, a small amount of food that the food is fine as an appetizer, but if use it as a meal in one of the main course, alternative fresh vegetables, not a proper. Chronic patients and children in particular, the need for greater consumption of fresh vegetables to prevent disease or promote growth, and develop good taste light meal habits, it is not appropriate to eat pickles.
Friday misunderstanding: only possible carcinogens pickles, preserved and dried seafood like nothing.
in fact, preserved and dried foods have the seafood may contain carcinogenic nitrosamines category objects. Nitrite toxicity in itself only, and are really human carcinogen "nitrosamine" and "dinitramide Asia", they are nitrite and protein decomposition products, "Amine substances" combined happened results. Fish, seafood protein in the transport and storage in easily degradable, and they hint of flavor and odor is caused by amines material. At salted fish fillets dry, dried shrimps, shredded squid and other food products often contain a certain amount of nitrosamine carcinogens category. Bleaching is also one of the existence of problem, have too much salt is not conducive to health.
contrast, hygiene qualified salted egg,酱豆腐are quite safe food.
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