Sausage Ham Bologna, eating them too often is dangerous.
Sausages, ham and bologna processe meat products in the cured meat category. Making them popular for most people to consume as breakfast or snacks. Because they have an appetizing appearance, a pink color and a unique flavor. They have a chewy texture that is easy to chew and are deliciously different from cooked chicken or pork.
Shelf life extension of sausage, ham and bologna requires the use of preservatives in combination with vacuum packaging and low ยูฟ่าเบท https://ufabet999.app temperature storage in the refrigerator. Since sausage, ham and bologna processe food products with low acidity. They easily deteriorated by microbial growth.
Preservatives used in sausage, ham and bologna are sodium nitrite (NaNO2) or potassium nitrite (KNO2) to extend the shelf life of these foods and keep them looking fresh and delicious. If this substance accumulates in large quantities, it can be harmful to health. If consumers immediately receive a very high amount of nitrite, it will cause oxygen deficiency, which means the body turns blue, nails turn green, shortness of breath, fatigue and a rapid heartbeat.
The Ministry of Public Health allows the use of sodium nitrite or potassium nitrite in sausages and Chinese sausages,
with a maximum amount not exceeding 125 milligrams per kilogram.
Therefore, food products such as sausage, ham, and bologna are popular among consumers of both teenagers and adults because they taste good and are easy to find. However, what must taken into account. When consuming is the amount of nitrite in the product. It can seen. That the amount that can safely consumed should not exceed 50-100 grams or 1-2 servings per day. It should not consume in large quantities at a time or frequently each day because this will cause the consumer to receive nitrite.