Nitrite is a very commonly used food additive. It is widely used in various meat products and has color development and antiseptic effects. After the catering industry banned nitrite, food processing plants are still allowed to use. Why only ban catering companies from using nitrite?

　　Nitrite is widely found in various foods, even some natural foods, such as vegetables, preserved foods, leftovers, meat dishes, drinking water It also contains a certain amount of nitrite. As long as the nitrite concentration is controlled within a certain range, it will not harm health. So it can also be used as a food additive. However, the use of nitrite in restaurants, stalls, canteens, and fast food restaurants is very dangerous. Because the chefs do not control the dosage, they are added at will based on experience. Even many chefs don''t even know what to add, "nitrate", "tender meat powder", "so-and-so essence" may contain nitrite. Not surprisingly, chefs use nitrite indiscriminately (called “misuse” in textbooks) as a result of a large number of food poisoning incidents. Statistics released by the Ministry of Health indicate that the number of food poisoning caused by nitrite has exceeded bacterial food poisoning, becoming the first "human disaster".

　　Ingestion of 0.3~0.5g of nitrite can cause poisoning and even death. The onset of nitrite poisoning is rapid, and the incubation period is generally 20 minutes to 3 hours. The mild cases show dizziness, chest tightness, nausea, vomiting, etc. In severe cases, the eye conjunctiva, face and body skin become purple, and even coma and incontinence. In severe cases, it can die from respiratory failure. In addition to acute food poisoning, nitrite is also a precursor of carcinogen nitrosamine, that is, it can be converted into carcinogen nitrosamine in the body. The long-term intake of nitrite has been a cause of concern for cancer.

　　 In fact, not only nitrite, but also many food additives, such as preservatives, pigments, various flavors, edible gums, etc., are also widely used in the catering industry, and their dosage is basically useless," "Control within the limits allowed by national standards" is just empty talk. Fortunately, these additives are less acutely toxic, generally do not cause food poisoning, and do not kill people like nitrites from time to time. But their chronic toxicity or harmful effects are still worthy of attention. The ban on nitrite today is just the first step. There are more things that need to be corrected gradually.