What shall catering service providers not purchase, store and use?

Catering service providers shall not purchase, store and use nitrite.

In order to prevent consumers from eating nitrite by mistake and causing personal injury and death by drinking methanol by mistake, and to protect people's health and life safety, the State Food and Drug Administration of the United States issued an announcement requesting catering service providers to ban nitrite and strengthen the management of alcohol-based fuels.

The announcement pointed out that catering service providers are prohibited from purchasing, storing and using nitrite (including sodium nitrite and potassium nitrite) to prevent nitrite from being mistaken for salt and used as processed food.

Nitrite action:

1, the color development of nitrite

Normal raw meat is white, gray and light yellow after thermal processing, and nitrite is added. Sodium-treated meat is light red, and sodium nitrite and myoglobin and hemoglobin in meat products produce bright red nitrosoglobin or nitrosoglobin color protection, which can increase people's appetite in appearance.

2. The bacteriostatic effect of nitrite

Nitrite inhibits the growth and reproduction of Clostridium botulinum, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and other pathogenic bacteria, and its bacteriostatic ability is affected by environmental factors such as residual concentration and pH value in meat products.

3. Salt effect of nitrite

Adding nitrite to bacon can increase the flavor of meat products. It can have two effects on the flavor of meat products: one is to produce a special pickled flavor, which can not be replaced by other auxiliary materials; The second is to prevent fat from oxidative rancidity, thus maintaining the unique flavor of pickled meat products.

The above contents refer to People's Daily Online-The State Food and Drug Administration of the United States requires catering service providers to ban nitrite.