Must be cautious when buying products

As the Spring Festival approached, sales of pickled products such as pickles and bacon gradually flourished, but many cured products did not have the “QS” logo affixed to them, and some were even “three non-products”. According to the national regulations, since December 1, 2005, the QS logo must be printed on the packaging of cured meat products. Otherwise, production and sales will not be allowed. For consumers who do not have the QS logo, the consumer is best. Do not buy.

Curing products related laws and regulations:
The Hygienic Standard for the Use of Food Additives stipulates that spices such as cinnamon, star anise, grass fruit, fennel, and prickly ash can be used during the preparation of cured meat products. They have coloring, flavoring, odor control, odor control, antibacterial, antiseptic, and antioxidant properties. The function also has special physiological and medicinal values. The maximum amount of nitrite used in cured meat products was 0.15 g/kg, and the residual amount was ≤30 mg/kg. The main role of nitrite is to maintain the color of the lean tissue, give the meat product a bright red; produce a unique flavor of cured meat products; inhibit the growth of microbial flora that causes food poisoning and spoilage, especially Clostridium botulinum The growth. When the content of nitrite in the cured product exceeds the standard, consumers will experience headaches, dizziness, fatigue, chest tightness, shortness of breath, palpitations, nausea, vomiting, abdominal pain, diarrhea, purpura and other symptoms of poisoning on the lips, nails, and the skin and mucous membranes. It can also be life-threatening when it is serious.

The Sanitary Standard for Cured Bacon Meat Products formulated by the Ministry of Health clearly stipulates the food additives used in cured meat products, the hygiene requirements for production and processing, and labels, packaging, transportation, storage, and inspection methods. It also clearly specifies the peroxide of cured products. Value, acid value, trimethylamine nitrogen, lead, inorganic arsenic, cadmium, total mercury, nitrite and other physical and chemical indicators. When the peroxide value and acidification index of cured meat products do not meet the national standards, it will produce pungent bad smell; when the heavy metals such as benzopyrene, lead, inorganic arsenic, cadmium and total mercury exceed the standards, it will cause human poisoning reaction; the total number of colonies, Coliform bacteria and pathogenic bacteria, such as Salmonella, Staphylococcus aureus, Shigella, etc., can cause gastrointestinal complications such as vomiting and diarrhea.

Buying Curing Products Must Be Watched
A look at the product certification mark: Whether the production enterprise has obtained a food production license and whether it has a “QS” mark.
Second, look at the date of production: The fresher products have better taste, and the longer the product is stored, the more serious the oxidation phenomenon will be.
Third, look at the surface of the product: To select products with dry surfaces, meat products with dry surfaces will be prone to bacterial growth and spoilage.
Four look product appearance color: the color is too bright may add excess pigment.
Fifth, look at the product elasticity: good elasticity products have good internal quality.
A smell: smell the smell is normal, with or without rancid rancid odor.

Preservation of preserved products When the home-baked meat is eaten, it must be hung up with a rope and blown in a ventilated place. The entire ham should also be placed in a cool and ventilated place. Generally, it can be stored for 1 year. Spread the ham with clean paper (do not use airtight plastic paper), and put it in the freezer to extend the shelf life. Bacon should be sealed with clean paper and stored in the refrigerator for longer.