"Application" and "safety" of meat additive

China is a big country in the production and consumption of meat. The development of meat processing is inseparable from food additives. The development of the meat industry should rely on the development of food additives. Food additives can not only improve the color, aroma, taste and shape of meat products. Moreover, it plays a key role in improving product quality and reducing product cost. It can be said that food additives are an important pillar for promoting the rapid development of the meat industry. However, many food additives are chemically synthesized substances, which have certain toxicity, and a few can cause allergic reactions and accumulation toxicity. The toxicity of food additives to humans is constantly threatened by humans. It is generally carcinogenic, teratogenic and mutagenic. The common feature of these toxicities is the potential poisoning of the human body, that is, it takes a long time to show up. This is also the main reason people care about the safety of food additives.

1. Current status and safety issues of domestic food additives

1.1 Status of use of food additives

Food additives are an important part of the modern food industry. They improve the quality, grade and color, fragrance, taste and shape of raw materials; preserve the quality of raw materials and finished products; improve the nutritional value of food: the development of new products; food plus TT art All aspects play an extremely important role.

It is safe to use food additives as required within the scope of safety supervision. However, the use of certain non-food additives and the use of legal food additives are out of range. It will bring toxicity to food, affect food safety, endanger human health, and bring negative impacts on the development of food additive industry, making food safety issues the focus of attention outside the industry. Abuse of additives threatens human health. Excessive or illegal additives are harmful to humans, including chronic poisoning and even acute and subacute poisoning. Long-term use may be carcinogenic, mutagenic and teratogenic. The common feature of these toxicities is that they take a long time to appear and may be potentially toxic to the human body. Such as the large intake of benzoic acid can cause severe liver and stomach lesions, and even death; excessive use of nitrite may have carcinogenic effects; mineral oil processed food. Can cause abdominal pain, diarrhea, vomiting and other symptoms.

1.2 Safety issues of meat product additives

China is a big country in the world of meat production and consumption. With the rapid development of the meat industry, the role of food additives in meat products is becoming more and more important and more widely used. However, in recent years, in the national supervision and spot check on the quality of meat food products, it has been found that the abuse of additives by enterprises is serious. The main problems are:

1.2.1 The compound phosphate exceeds the standard seriously.

Excessive consumption of complex phosphates can cause imbalance of calcium and phosphorus in the body, especially in children, affecting the absorption of vitamins, which may cause rickets. Phosphate is used as a moisture retaining agent and is used in small amounts in the processing of meat products. The national standard GB2760-1996 "Sanitary Standards for the Use of Food Additives" stipulates that the limit of compound phosphate for meat foods is ≤5g/kg. However, in order to increase the production rate, many companies use too much phosphate, which causes the water to exceed the standard.

1.2.2 Do not add preservatives according to the regulations.

Excessive intake of preservatives will damage the kidney function of the human body and cause cancer, teratogenicity and other hazards to the human body. GB2760—1996 “Sanitary Standards for the Use of Food Additives” stipulates that the preservatives sorbic acid or potassium sorbate may be added to the processing of meat products, but the residual amount of meat enema products shall be ≤1.5Q/kg, and other products shall be ≤0.075g/ Kg; benzoic acid should not be detected in meat products. In order to prolong the shelf life of meat or to cover up the corruption of meat, some illegal traders violated this regulation and the benzoic acid content was seriously exceeded.

1.2.3 There are many coloring agents exceeding the standard.

Synthetic pigments are chemically synthesized dyes that can cause damage to the consumer's liver if consumed too much. Severe carcinogenic effects. GB2760—1996 “Hygienic Standards for the Use of Food Additives”. Pigment can be added with pigment temptation red, the amount of meat enema, Western-style ham ≤ 0.015g / kg, other products can not add any synthetic pigments, and emphasize that artificial synthetic pigment carmine, sunset yellow, lemon yellow, etc. can not be used for meat Dry, meat products, etc. In order to attract consumers in appearance, some enterprises illegally use artificial synthetic pigments in meat products to make pork tend to be redder and more vivid. Satay and curry products have a yellower appearance and stimulate consumers' senses.

1.2.4 The content of nitrate and nitrite exceeds the standard.

Nitrate and nitrite are not only coloring agents in meat products, but also have antibacterial properties and impart special flavor to meat products. However, excessive consumption can cause poisoning, and long-term overdose has carcinogenic, teratogenic and mutagenic effects. Some companies overuse in order to maintain the color of the meat and extend the shelf life, seriously threaten the health of consumers. The hygienic standard for the use of food additives in China stipulates that the amount of nitrate used in meat products shall not exceed 0.59/k9, the amount of nitrite used shall not exceed 0.15g/kg, and the final residue in meat products shall not exceed 50rug/ Kg, can not exceed 3 Ctng / kg in canned meat.

1.2.5 Too much starch is added.

Starch can improve the adhesion and water retention of the product, and is inexpensive, and is very popular in meat processing. However, in order to increase the production rate and reduce costs, some companies have added starch too much to deceive consumers.

2. Safety management and development trend of meat products

2,1 Safety management of meat products

With the development of China's food industry, food additives will also develop rapidly, and more and more food additive products will be used in the food industry, especially the meat industry. Improper use of food additives or the use of unqualified food additives, especially the use of industrial grade additives instead of food additives to be incorporated into foods, can cause harm to human health. Therefore, the production, application and management of food additives should be accelerated and improved to ensure food safety.

2.1.1 Improve China's food additive laws, regulations and standards as soon as possible. Strengthen professional management.

Connect with the international community as soon as possible. Strengthen and improve the management of the production and use of food additives in China. For example, in the United States, food additives are placed in the same position as drug management. The food additive regulations are more comprehensive and rigorous, and are implemented by the US Food and Drug Administration (FDA). The FDA-affiliated Codex Committee on Food Chemicals, Responsible for the management of quality standards and various indicators for various food additives. However, there are still some gaps in the production and use of food additives in China and the formulation and management of relevant laws and regulations. Therefore, it is extremely urgent to improve China's food additive laws, regulations and standards as soon as possible.

2.1.2 Strengthen the supervision of food additive production enterprises and food production and operation enterprises.

Strictly in accordance with laws and regulations. Strengthen the supervision of food additives from the production of additives to the use of various links. Increasing the inconsistency between the production varieties of food additive enterprises and the sanitation licensing projects, the production of super-licensed production, the production of food-grade and industrial-grade products using the same production line, and the production conditions not meeting the requirements of the “Sanitary Standards for Food Additive Manufacturers” Reasonable, insufficient production area, lack of basic sanitation facilities, incomplete supply of raw materials, product inspection in the form, incomplete product identification items, etc., to ensure the reasonable and safe use of food additives.

2.1.3 Strengthen the management of non-food additives in foods.

Non-food additives are substances that have been proven not to be used in foods, but which can improve a certain function of foods. Most of these substances are additives used in certain industries and have certain or great harm to human body.

2.1.4 Increase the publicity of the production, operation and use of food additives.

Many consumers have misunderstanding of additives, so while strengthening the safe use management of additives. The promotion of the safe use of food additives should also be increased. In addition, relevant food enterprise personnel should also be organized to conduct training on food production and processing hygiene knowledge such as food additive management and use.

2.1.5 Enhance the improvement of testing technology and testing equipment.

"If a worker wants to do something good, he must first sharpen his weapon." With the development of society, scientific and technological progress, and people's requirements for life health and safety inspections, it is necessary to speed up the development of a rapid detection technology and instruments that are easy to carry, easy to grasp, and sensitive to standards. And apply it to the usual health law enforcement. Only by improving some testing techniques and testing equipment as soon as possible, and improving the ability of food additive testing, can enterprises make better use of additives and achieve self-regulation: in order to make health law enforcement agencies more convenient and reliable, and strictly enforce the law. Better maintain market order such as food additives to ensure people's lives.

2.1.6 Accelerate the establishment of China's food safety early warning mechanism and effectively implement enterprise HACCP management.

The European Union established the Food Safety Authority in 2000 to establish a rapid warning mechanism for food safety. China's inspection and quarantine departments should make full use of WTO safeguard measures, establish a rapid food warning network mechanism for China's food safety, and set up safeguard measures for China's agricultural products to enter the market. When food additives occupy a certain share in the market or find unsafe products, they will be notified to the whole country. Refused to enter the market and strive to build China's food additive safety technical barriers.

2.2 Development trend of meat product additives

In view of the problems in our country's meat additives. It is imperative to develop safe, efficient and natural meat additives. With the improvement of people's living standards, people have put forward higher requirements for food additives. In the future, China's food additives should actively promote natural and nutritious. Multi-functional food additives are consistent with the international trend of “returning to nature, nature, nutrition, low heat, and low fat”. China has a vast territory and abundant resources. It has a tradition of homologous medicine and food for thousands of years. The development of natural, nutritious and multifunctional food additives has unique advantages. It is believed that food additives will flourish along the right track and promote the meat industry business.

Introduction to some authors:

Bai Yanhong, female, Ph.D., is mainly engaged in research work on nutritional safety and processing and storage of animal products. Presenting courses on food quality and safety, animal product processing technology, etc. At present, the main research topics are the research on anti-corrosion and preservation technology of animal products and the application of high-tech food engineering in animal product processing.

Ding Xiangjun, male, engineer, senior food inspector, quality control director of the technical center. In July 1990, he graduated from Zhengzhou Animal Husbandry Food Processing and Inspection. Has long been engaged in slaughter processing and inspection of pigs and the processing and inspection of high and low temperature meat products and the inspection of raw materials and auxiliary materials used in meat products. Familiar with the processing technology of slaughtering pigs and high and low temperature meat products; the various inspection procedures in the slaughtering process of pigs and the testing items (physical and chemical and microbial) required in the processing of meat products can be independently completed by skilled operation. Familiar with the specific application of IS09001 international quality management system and IS014001 environmental management system, and participated in the formulation and revision of HACCP (GMP, SSOP) system documents. In the domestic authoritative food professional magazine has published six professional papers, in 2005 was named the seventh "Young Technology Experts" in Zhoukou City.

Li Huahui, male, 26 years old, R&D engineer of R&D Center of Shandong Xinchang Group, graduated from Shandong Agricultural University with a major in food science and engineering. He has many years of experience in production and rich research and development experience. He has unique insights on foreign countries, especially the Japanese market, and is now mainly responsible for the research and development of export products.

Yin Hongqiang, male, 27 years old, R&D engineer of Shandong Xinchang Group R&D Center, graduated from Shandong Agricultural University, majoring in food science and engineering. He has many years of production practice experience and rich research and development experience. Have a relatively comprehensive understanding of the domestic market demand, mainly responsible for the development and development of domestic products.

Lu Yongsheng, male, 30 years old, general manager of Shandong Xinchang Group Quality Control Department, proficient in HACCP and other quality management systems, engaged in product quality control for many years, has rich management experience, is now mainly responsible for food testing, quality control, system construction, etc. jobs.

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