[Sodium nitrite in cooked meat during 2012-2015 in China].

OBJECTIVE

To investigate the contamination levels of sodium nitrite in cooked meat from parts of China during 2012-2015.

METHODS

The samples were detected in accordance with the national standardization method, and were determined by the GB 2760-2014.

RESULTS

The average sodium nitrite in cooked meat was 9. 7 mg/kg with the content range from not detected to 85. 3 mg/kg, and its exceeding standard rate was 4. 8%(922/19360). The average sodium nitrite in visceral products was 16. 6 mg/kg, which was the highest in all kinds of cooked meat. The exceeding standard rate of farmers' market was significantly higher than that of other sampling links. The exceeding standard rate of bulk samples was 5. 8 times of the stereotyped packaging. The exceeding standard rate was downgrade year by year. The main problem was the bulk sauce-stewed meat product in the farm product market which the exceeding standard rate was 9. 5%(327/3461).

CONCLUSION

A four-year successive observation shows that the quality of cooked meat with sodium nitrite is improved. But the problem is focused on the bulk. The risk of nitrite in cooked meat is lower.