Preservatives are added to the ham to prolong shelf life to prevent bacteria from damaging foods, preservatives can kill bacteria, and can potentially be harmful to the human body. This is where people are most concerned about processed foods. Food scientists are constantly searching for preservatives that can effectively prevent the growth of bacteria and have no apparent harm to the human body at the use concentration. The preservative currently used legally in ham is sodium nitrite. This substance can cause acute poisoning when the intake is relatively large. Some cases of food poisoning are caused by too much nitrite in pickled vegetables. Nitrite is also considered a carcinogenic factor.
Nitrite is a strong oxidant. When it enters the bloodstream, it binds to hemoglobin, causing oxyhemoglobin to become methemoglobin, which causes hemoglobin loss of oxygen-carrying capacity, resulting in tissue hypoxia and expansion of the surrounding blood vessels. Oral nitrite 10 Within minutes to 3 hours, symptoms such as headache, dizziness, weakness, chest tightness, shortness of breath, palpitations, nausea, vomiting, abdominal pain, diarrhea, generalized skin, and purpura may occur. In severe cases, loss of consciousness, coma, respiratory failure, and even death occur.
After poisoning, induce vomiting, gastric lavage and catharsis as soon as possible and take antidote methylene blue (Methylene blue). Vitamin C, critically ill patients can input a certain amount of fresh blood, deal with hypotensive shock in time, correct acidosis, oxygen absorption And other symptomatic treatment. The harm of nitrite is not just poisoning, it also has carcinogenic effects. Nitrite can interact with foods or secondary amines in the stomach to produce nitrite amines, which can cause cancer. Therefore, we should eat more garlic (including allicin), tea (including tea polyphenols), and foods rich in vitamin C. These foods can prevent the formation of nitrite amines in the stomach or inhibit the oncogenic mutation of nitrite amines. effect.
However, it does not cause cancer itself, but can react with amines to produce nitrosamines in an acidic environment. The latter is a carcinogen. When purchasing ham sausages, pay attention to whether excessive preservatives are added to exceed national food safety standards.
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