Thursday, 18 November 2010
Monday, 8 November 2010
Doctors often Miss diseases that can kill you
7 Doctors often Miss diseases that can kill you
Doctors make mistakes, too. And come often miss such errors by better diagnostics. These are the first seven diseases that doctors miss, and they can kill you.
Before the cancer. The diagnosis of cancer can be scary, but not diagnosed, if you can get much worse. One Harvard study found that cancer is primarily the types of breast cancer and colon cancer, the disease most frequently diagnosed, and experts say that this is to stay by doctors failing to Screening guidelines. In fact, says the singer Kylie Minogue, that her breast cancer diagnosed for the first time.
second infection. The same study found that the Harvard infectious disease is diagnosed, the second most common is, in part because many infections share similar symptoms to other conditions. Some of the forms are misdiagnosed ear infections, fungal infections, sinus infections, and pertussis (whooping cough).
Third aorticDissect No With this potentially life-threatening condition, there is bleeding into and along the wall of the aorta, the main artery leaving the heart. But the disease often heartburn because of the sensations felt in the breast misdiagnosed. It is believed that the actor John Ritter's aortic dissection, which was misdiagnosed died.
Fourth clogged arteries. If the arteries clogged with fatty deposits called plaque, in the case of coronaryDisease the most common cause of death in the United States for men and women. Despite its distribution, although doctors often misdiagnosed because the condition of symptoms such as shortness of breath, attached to the side effects of obesity, rather than clogged arteries.
heart attack 5. How would you diagnose a heart attack? Well, are not always as obvious as the ones we see on television, sometimes the only symptom of a sensation of fullness in the chestand nausea. A study by the New England Medical Center in Boston found that one in 50 heart attack victims are mistakenly sent home emergency medical and other studies suggest that misdiagnosis rates are even higher.
Sixth celiac disease. Celiac disease is a digestive condition by eating the protein gluten in bread, pasta, biscuits will be activated, with many other foods containing wheat, barley, rye o. E 'is often misdiagnosed asIrritable bowel syndrome, Crohn's disease, or chronic fatigue or depression.
Seventh bacterial meningitis. Bacterial meningitis causes swelling of the lining around the brain and spinal cord, and can take hours to kill their victims in The symptoms are fever, vomiting, severe headache, neck stiffness, sensitivity to light, drowsiness, confusion, rash and seizures. From this list you can guess how they are easily confusedInfluence.
Source: Live Longer Now [http://www.livelongernow.net/2009/01/27/7- special health-miss-the-can-kill-you /]
Tags : HydroSport ShopSeat
Posted by masterg on November 7th, 2010 under Bacterial DiseasesTags: Diseases, Doctors • No Comments
Doctors make mistakes, too. And come often miss such errors by better diagnostics. These are the first seven diseases that doctors miss, and they can kill you.
Before the cancer. The diagnosis of cancer can be scary, but not diagnosed, if you can get much worse. One Harvard study found that cancer is primarily the types of breast cancer and colon cancer, the disease most frequently diagnosed, and experts say that this is to stay by doctors failing to Screening guidelines. In fact, says the singer Kylie Minogue, that her breast cancer diagnosed for the first time.
second infection. The same study found that the Harvard infectious disease is diagnosed, the second most common is, in part because many infections share similar symptoms to other conditions. Some of the forms are misdiagnosed ear infections, fungal infections, sinus infections, and pertussis (whooping cough).
Third aorticDissect No With this potentially life-threatening condition, there is bleeding into and along the wall of the aorta, the main artery leaving the heart. But the disease often heartburn because of the sensations felt in the breast misdiagnosed. It is believed that the actor John Ritter's aortic dissection, which was misdiagnosed died.
Fourth clogged arteries. If the arteries clogged with fatty deposits called plaque, in the case of coronaryDisease the most common cause of death in the United States for men and women. Despite its distribution, although doctors often misdiagnosed because the condition of symptoms such as shortness of breath, attached to the side effects of obesity, rather than clogged arteries.
heart attack 5. How would you diagnose a heart attack? Well, are not always as obvious as the ones we see on television, sometimes the only symptom of a sensation of fullness in the chestand nausea. A study by the New England Medical Center in Boston found that one in 50 heart attack victims are mistakenly sent home emergency medical and other studies suggest that misdiagnosis rates are even higher.
Sixth celiac disease. Celiac disease is a digestive condition by eating the protein gluten in bread, pasta, biscuits will be activated, with many other foods containing wheat, barley, rye o. E 'is often misdiagnosed asIrritable bowel syndrome, Crohn's disease, or chronic fatigue or depression.
Seventh bacterial meningitis. Bacterial meningitis causes swelling of the lining around the brain and spinal cord, and can take hours to kill their victims in The symptoms are fever, vomiting, severe headache, neck stiffness, sensitivity to light, drowsiness, confusion, rash and seizures. From this list you can guess how they are easily confusedInfluence.
Source: Live Longer Now [http://www.livelongernow.net/2009/01/27/7- special health-miss-the-can-kill-you /]
Tags : HydroSport ShopSeat
Posted by masterg on November 7th, 2010 under Bacterial DiseasesTags: Diseases, Doctors • No Comments
Thursday, 28 October 2010
Wednesday, 27 October 2010
Tuesday, 26 October 2010
What is NDM-1?超级细菌是什么?
NDM-1 Means New-Delhi Metallo Betalactamase.
NDM-1, which stands for New Delhi metallo-beta-lactamase-1 is a gene (DNA code) carried by some bacteria. If a bacteria strain carries the NDM-1 gene it is resistant to nearly all antibiotics, including carbapenem antibiotics - also known as antibiotics of last resort.
The DNA code can easily jump from one bacteria strain to another through horizontal gene transfer. IF NDM-1 jumps to an already antibiotic-resistant bacterium, there is a risk of seriously dangerous infections which would spread rapidly from human-to-human. These infections might be untreatable.
How untreatable is this superbug?
So far, doctors in the UK have managed to fight these infections with a combination of several different medications. However, scientists have detected some bacterial strains that are resistant to ALL antibiotics.
The only way to currently combat the spread of NDM-1 is through surveillance, prompt identification and isolation of infected patients, disinfecting hospital equipment, and thorough hand-hygiene procedures in hospitals. This is going to be a challenge and will require international cooperation.
"超级病菌是一种耐药性细菌 这种超级病菌能在人身上造成浓疮和毒疱，甚至逐渐让人的肌肉坏死。更可怕的是，抗生素药物对它不起作用，病人会因为感染而引起可怕的炎症，高烧、痉挛、昏迷直到最后死亡。这种病菌的可怕之处并不在于它对人的杀伤力，而是它对普通杀菌药物——抗生素的抵抗能力，对这种病菌，人们几乎无药可用。2010年，英国媒体爆出：南亚发现新型超级病菌NDM-1，抗药性极强可全球蔓延。
由病菌引发的疾病曾经不再是人类的致命威胁，每一种传染病用抗生素治疗都能取得很好的疗效，但这是抗生素被滥用之前的事情了。每年在全世界大约有50%的抗生素被滥用，而中国这一比例甚至接近80%。正是由于药物的滥用，使病菌迅速适应了抗生素的环境，各种超级病菌相继诞生。过去一个病人用几十单位的青霉素就能活命，而相同病情，现在几百万单位的青霉素也没有效果。由于耐药菌引起的感染，抗生素无法控制，最终导致病人死亡。在上世纪60年代，全世界每年死于感染性疾病的人数约为700万，而这一数字到了本世纪初上升到2000万。死于败血症的人数上升了89%，大部分人死于超级病菌带来的用药困难。
人们致力寻求一种战胜超级病菌的新药物，但一直没有奏效。不仅如此，随着全世界对抗生素滥用逐渐达成共识，抗生素的地位和作用受到怀疑的同时，也遭到了严格的管理。在病菌蔓延的同时，抗生素的研究和发展却渐渐停滞下来。失去抗生素这个曾经有力的武器，人们开始从过去简陋的治病方式重新寻找对抗疾病灵感。找到一种健康和自然的疗法，用人类自身免疫来抵御超级病菌的进攻，成为许多人对疾病的新共识。"edited from Baidu.com
NDM-1, which stands for New Delhi metallo-beta-lactamase-1 is a gene (DNA code) carried by some bacteria. If a bacteria strain carries the NDM-1 gene it is resistant to nearly all antibiotics, including carbapenem antibiotics - also known as antibiotics of last resort.
The DNA code can easily jump from one bacteria strain to another through horizontal gene transfer. IF NDM-1 jumps to an already antibiotic-resistant bacterium, there is a risk of seriously dangerous infections which would spread rapidly from human-to-human. These infections might be untreatable.
How untreatable is this superbug?
So far, doctors in the UK have managed to fight these infections with a combination of several different medications. However, scientists have detected some bacterial strains that are resistant to ALL antibiotics.
The only way to currently combat the spread of NDM-1 is through surveillance, prompt identification and isolation of infected patients, disinfecting hospital equipment, and thorough hand-hygiene procedures in hospitals. This is going to be a challenge and will require international cooperation.
"超级病菌是一种耐药性细菌 这种超级病菌能在人身上造成浓疮和毒疱，甚至逐渐让人的肌肉坏死。更可怕的是，抗生素药物对它不起作用，病人会因为感染而引起可怕的炎症，高烧、痉挛、昏迷直到最后死亡。这种病菌的可怕之处并不在于它对人的杀伤力，而是它对普通杀菌药物——抗生素的抵抗能力，对这种病菌，人们几乎无药可用。2010年，英国媒体爆出：南亚发现新型超级病菌NDM-1，抗药性极强可全球蔓延。
由病菌引发的疾病曾经不再是人类的致命威胁，每一种传染病用抗生素治疗都能取得很好的疗效，但这是抗生素被滥用之前的事情了。每年在全世界大约有50%的抗生素被滥用，而中国这一比例甚至接近80%。正是由于药物的滥用，使病菌迅速适应了抗生素的环境，各种超级病菌相继诞生。过去一个病人用几十单位的青霉素就能活命，而相同病情，现在几百万单位的青霉素也没有效果。由于耐药菌引起的感染，抗生素无法控制，最终导致病人死亡。在上世纪60年代，全世界每年死于感染性疾病的人数约为700万，而这一数字到了本世纪初上升到2000万。死于败血症的人数上升了89%，大部分人死于超级病菌带来的用药困难。
人们致力寻求一种战胜超级病菌的新药物，但一直没有奏效。不仅如此，随着全世界对抗生素滥用逐渐达成共识，抗生素的地位和作用受到怀疑的同时，也遭到了严格的管理。在病菌蔓延的同时，抗生素的研究和发展却渐渐停滞下来。失去抗生素这个曾经有力的武器，人们开始从过去简陋的治病方式重新寻找对抗疾病灵感。找到一种健康和自然的疗法，用人类自身免疫来抵御超级病菌的进攻，成为许多人对疾病的新共识。"edited from Baidu.com
Do you agree Captive Breeding for Swiflets?
My view from the point of research and observations.
Swiflets need a lot of body movement,that explain why birds fly out early in the morning and return at 8 pm. The high antioxidant level in their blood comfortably allow them to do so.
Captive Breeding is the reverse. Birds flying within a constraint space, which restraint oxygen intake for metablism. Birds were fatter.
Swiflets feed on more than 26 type of insects.
Captive Breeding only feed on prepared insects which is not substantial for health.
Swiflets flying high up above sea level( about 2000m to 4000m ). The ozone level do help in sterilizing the body.
Captive Breeding only allows small space of movement without sterilization space.
Swiflets only flying within their own colony without mixing with other birds.
Captive Breeding has close contact with human. The transmit of disease is possible from human to birds.
No Successful Captive Breeding cases till now even the projects started 7 or more years ago.
Conclusion: Captive Breeding for Swiflets is not advisable.
Swiflets need a lot of body movement,that explain why birds fly out early in the morning and return at 8 pm. The high antioxidant level in their blood comfortably allow them to do so.
Captive Breeding is the reverse. Birds flying within a constraint space, which restraint oxygen intake for metablism. Birds were fatter.
Swiflets feed on more than 26 type of insects.
Captive Breeding only feed on prepared insects which is not substantial for health.
Swiflets flying high up above sea level( about 2000m to 4000m ). The ozone level do help in sterilizing the body.
Captive Breeding only allows small space of movement without sterilization space.
Swiflets only flying within their own colony without mixing with other birds.
Captive Breeding has close contact with human. The transmit of disease is possible from human to birds.
No Successful Captive Breeding cases till now even the projects started 7 or more years ago.
Conclusion: Captive Breeding for Swiflets is not advisable.
Monday, 25 October 2010
Do you know why swiflets like to play above the surface of water?
Do you know why swiflets like to play above water surface during early morning?
1, Most of the swiflets hatched eggs at night, they have to soak their body to cool their body.
2. Eggs must cool with water intermittently so as not to stick to the body of the mother bird.
3. Drink water
4. Catch some flies on the water surface.
http://www.qqbirdnest.com
1, Most of the swiflets hatched eggs at night, they have to soak their body to cool their body.
2. Eggs must cool with water intermittently so as not to stick to the body of the mother bird.
3. Drink water
4. Catch some flies on the water surface.
http://www.qqbirdnest.com
High Cadmium content in Rencan, High Sodium Nitrite content in Birdnest.
Today Sinchiewjitpoh news.
China discovered unethical business man used So2 or So3 or Sulphur gas to bleach Rencan(人参）.
We have some business man who used ammonia gas to change the edible birdnest into red colour which contained high volume of sodium nitrite which is very toxic for consumption.
Be careful of what you eat....
China discovered unethical business man used So2 or So3 or Sulphur gas to bleach Rencan(人参）.
We have some business man who used ammonia gas to change the edible birdnest into red colour which contained high volume of sodium nitrite which is very toxic for consumption.
Be careful of what you eat....
Is 90' house nest good?
We have 180', 135' and 90' nest.
Is it advisable to have 90' nest?
In our recent visit to various bird's house, we noticed that,the fatality rate is high when there is a lot of 90' nest. Further to our investigation, due to lack of space for extension of wings during stretching, the possiblity of through out one is high. Maybe we probably should not have 90' plank in our bird's house.
Is it advisable to have 90' nest?
In our recent visit to various bird's house, we noticed that,the fatality rate is high when there is a lot of 90' nest. Further to our investigation, due to lack of space for extension of wings during stretching, the possiblity of through out one is high. Maybe we probably should not have 90' plank in our bird's house.
Sunday, 10 October 2010
燕窝的功效
燕窝的功效
燕窝含有水溶性氨基酸，矿物质，维他命，碳水化合物，纤维，和脂肪。http://www.yongkangbirdnest.com
燕窝的功效可以护肤养颜，令皮肤滑润洁白，减少脸部皱纹，清除暗疮。补血活血，去瘀生新，对妇女经期不适、经痛、月经过多有良好疗效。产后服用可促进子宫及体型复原 科学家研究发现，燕窝中就含有一种非常重要的多肽类激素——表皮生长因子，在人体内有多种重要的生理功能，如抑制胃酸的分泌、保护十二指肠等。
EGF还有一项非常重要的功能，并因此被誉为“美容基因”。它能促进细胞分化，对受损皮肤进行快速修复，促进手术创口和创面的愈合；它能影响人体皮肤的细腻和老化，能启动衰老皮肤的细胞，使皮肤变得光滑而有弹性。上述发现证明，燕窝是女性朋友的福音。
燕窝能透过刺激淋巴细胞的有丝分裂，提高人体的免疫功能。这就是燕窝滋补强身功能的物质基础。
燕窝含有水溶性氨基酸，矿物质，维他命，碳水化合物，纤维，和脂肪。http://www.yongkangbirdnest.com
燕窝的功效可以护肤养颜，令皮肤滑润洁白，减少脸部皱纹，清除暗疮。补血活血，去瘀生新，对妇女经期不适、经痛、月经过多有良好疗效。产后服用可促进子宫及体型复原 科学家研究发现，燕窝中就含有一种非常重要的多肽类激素——表皮生长因子，在人体内有多种重要的生理功能，如抑制胃酸的分泌、保护十二指肠等。
EGF还有一项非常重要的功能，并因此被誉为“美容基因”。它能促进细胞分化，对受损皮肤进行快速修复，促进手术创口和创面的愈合；它能影响人体皮肤的细腻和老化，能启动衰老皮肤的细胞，使皮肤变得光滑而有弹性。上述发现证明，燕窝是女性朋友的福音。
燕窝能透过刺激淋巴细胞的有丝分裂，提高人体的免疫功能。这就是燕窝滋补强身功能的物质基础。
Thursday, 7 October 2010
What Is Proximate Analysis For Pureness Birdnest.?
Long time ago, where sophisticated equipments were scare, scientists used a simple method named Proximate Analysis of Food to determine the estimation components and fraction of food. It is easier and faster to obtain result without delay.
The Proximate Analysis of Raw Cleaned Edible Birdnest included Protein, Carbohydrate, Fat, Moisture, Ash and Fat. Result obtained are as follow:-
(James, 1995).
Bird Nest's Content
Ash 0.5 – 0.7 %
Fibre 0.5 – 0.7 %
Protein 56.7 – 63.5 %
Fats 0.5 – 1 %
Moisture +-10 %
Carbohydrate 20.1 – 25.7 %
The Proximate Analysis of Raw Cleaned Edible Birdnest included Protein, Carbohydrate, Fat, Moisture, Ash and Fat. Result obtained are as follow:-
(James, 1995).
Bird Nest's Content
Ash 0.5 – 0.7 %
Fibre 0.5 – 0.7 %
Protein 56.7 – 63.5 %
Fats 0.5 – 1 %
Moisture +-10 %
Carbohydrate 20.1 – 25.7 %
Monday, 4 October 2010
How to Determine Protein Content in Edible Bird's Nest?
According to James (1995), approximately 0.8-1.2 g of food was accurately weighed and transferred to a digestion tube. Two Kjeldahl tablets and concentrated sulphuric acid from an automatic dispenser were added. The tube was placed in the preheated digester at 420 0C for about 30 minutes until a clear solution is obtained.
After digestion, the tubes were removed from the digester, cooled and diluted with water. The tube with the digested and diluted sample was placed in the distillation unit. A conical flask containing 25 ml of boric acid (containing indicator) was placed under the condenser outlet. The alkali (25 ml of 40% NaOH) was dispensed and distilled for 4 minutes. The ammonium borate solution formed was titrated with 0.1M sulphuric acid to a purplish-grey end-point.
Using 0.1M sulphuric acid for titration
% Nitrogen content = 0.14 x A divided by
weight of food in grams
Where A = volume (ml) of 0.1M sulphuric acid used in the titration.
% Protein = % Nitrogen x 100 divided by
% Nitrogen in protein
After digestion, the tubes were removed from the digester, cooled and diluted with water. The tube with the digested and diluted sample was placed in the distillation unit. A conical flask containing 25 ml of boric acid (containing indicator) was placed under the condenser outlet. The alkali (25 ml of 40% NaOH) was dispensed and distilled for 4 minutes. The ammonium borate solution formed was titrated with 0.1M sulphuric acid to a purplish-grey end-point.
Using 0.1M sulphuric acid for titration
% Nitrogen content = 0.14 x A divided by
weight of food in grams
Where A = volume (ml) of 0.1M sulphuric acid used in the titration.
% Protein = % Nitrogen x 100 divided by
% Nitrogen in protein
How to Determine Carbohydrates Content In Edible Bird's Nest
How to Determine The carbohydrates content of raw cleaned bird's nest?
The carbohydrate content of edible bird's nest was determined by difference method adapted from James (1995). This involved obtaining the available carbohydrate content by calculation having estimated all the other fractions by proximate analysis, then by applying the formula:
% Available carbohydrates = 100 – (%moisture + %ash + %fat + %protein + %fibre)
The carbohydrate content of edible bird's nest was determined by difference method adapted from James (1995). This involved obtaining the available carbohydrate content by calculation having estimated all the other fractions by proximate analysis, then by applying the formula:
% Available carbohydrates = 100 – (%moisture + %ash + %fat + %protein + %fibre)
Sunday, 3 October 2010
Friday, 1 October 2010
Wednesday, 29 September 2010
亚硝酸盐
最近的燕窝查出过高的亚硝酸盐，看看百度如何说：
"亚硝酸盐
亚硝酸盐，一类无机化合物的总称。主要指亚硝酸钠，亚硝酸钠为白色至淡黄色粉末或颗粒状，味微咸，易溶于水。外观及滋味都与食盐相似，并在工业、建筑业中广为使用，肉类制品中也允许作为发色剂限量使用。由亚硝酸盐引起食物中毒的机率较高。食入0.3～0.5克的亚硝酸盐即可引起中毒甚至死亡。
Nitrite（缩写：NIT）
亚硝酸盐，俗称“硝盐”，亚硝酸盐类食物中毒又称肠原性青紫病、紫绀症、乌嘴病，主要指亚硝酸钠和亚硝酸钾，是一种白色不透明结晶的化工产品，形状极似食盐。工业盐（又称私盐）因系由化工原料加工制成，含有大量的亚硝酸盐。为白色至淡黄色粉末或颗粒状，味微咸，易溶于水。外观及滋味都与食盐相似，并在工业、建筑业中广为使用，肉类制品中也允许作为发色剂限量使用。由亚硝酸盐引起食物中毒的机率较高。食入0.3～0.5克的亚硝酸盐即可引起中毒甚至死亡。
硝酸盐亚硝酸盐同时还是一种致癌物质，据研究，食道癌与患者摄入的亚硝酸盐量呈正相关性，亚硝酸盐的致瘤机理是:在胃酸等环境下亚硝酸盐与食物中的仲胺、叔胺和酰胺等反应生成强致癌物N一亚硝胺。亚硝胺还能够透过胎盘进入胎儿体内，对胎儿有致崎作用。6个月以内的婴儿对亚硝酸盐特别敏感，临床上患“高铁血红蛋白症”的婴儿即是食用亚硝酸盐或硝酸盐浓度高的食品引起的，症状为缺氧，出现紫绀，甚至死亡，因此欧盟规定亚硝酸盐严禁用于婴儿食品。亚硝酸盐中毒发病急速，一般潜伏期1一3小时，中毒的主要特点是由于组织缺氧引起的紫绀现象，如口唇、舌尖、指尖青紫，重者眼结膜、面部及全身皮肤青紫。头晕、头疼、乏力、心跳加速嗜睡或烦躁、呼吸困难、恶心、呕吐、腹痛、腹泻，严重者昏迷、厥、大小便失禁，可因呼吸衰竭而死亡
作为防腐剂而应用在肉质食品里的亚硝酸盐一直被认为是致癌物，但是美国国家卫生研究院的科学家近日却发现，这种致癌物能制作成药物，用来治疗镰状细胞血症和心脏病等多种疾病，这一发现令人瞠目结舌。
100年来，科学家认为亚硝酸盐没有任何益处，但是今天，科学家却发现了它的价值所在。据美国全波广播公司9月5日报道，在研究一种与亚硝酸盐相关的化合物——氧化一氮时，马克T格拉德温博士和心脏病专家理查德-坎农博士意外发现了亚硝酸盐的药用价值。氧化一氮可以扩张血管，进而增加血液流量，但无法用作药物。不过，经常被用作食品防腐剂的亚硝酸盐却有着和氧化一氮相似的功效，而且可以入药，所以两位科学家想到了亚硝酸盐。
随后，科学家进行了临床试验。他们给健康的志愿者注入微量亚硝酸盐，结果志愿者体内血液流量增加了两倍，而当志愿者运动时，体内的亚硝酸盐含量马上直线下降，说明身体正在积极使用亚硝酸盐。所以，科学家认为，亚硝酸盐可以用作药物，用来治疗镰状细胞血症、心脏病、脑动脉瘤等和血液流量有关的疾病。
对此，格拉德温博士戏称说，“我们等于把人体器官当成了热狗，加入亚硝酸盐就相当于加入了保护措施，保卫心脏、肺和大脑缺氧时，细胞不会因为缺少氧气而死亡。”
毒性概述
值得注意的是，高剂量的亚硝酸盐还是会产生很大毒性。误食了亚硝酸盐会导致亚硝酸盐类食物中毒，
亚硝酸钠长期使用甚至会导致食道癌和胃癌。而且，科学家目前还缺少临床试验证明亚硝酸盐可以治疗心脏病等疾病。所以，科学家正在积极征集志愿者进行临床试验，并开始寻觅合适的药物生产商负责研发亚硝酸盐类药物。
急性中毒原因 1.将亚硝酸盐误作食盐、面碱等食用。
2.掺杂、使假。
3.投毒。
4.食用了含有大量亚硝酸盐的蔬菜，尤其是不新鲜的叶类蔬菜。
慢性中毒（包括癌变）原因
1.饮用含硝酸盐或亚硝酸盐含量高的苦井水、蒸锅水。
2.食用硝酸盐或亚硝酸盐含量较高的腌制肉制品、泡菜及变质的蔬菜。
中毒机理：
亚硝酸盐为强氧化剂，进入人体后，可使血中低铁血红蛋白氧化成高铁血红蛋白，失去运氧的功能，致使组织缺氧，出现青紫而中毒。
亚硝酸盐中毒症状 1.头痛、头晕、无力、胸闷、气短、心悸、恶心、呕吐、腹痛、腹泻及口唇、指甲、全身皮肤、粘膜紫绀等
2.全身皮肤及粘膜呈现不同程度青紫色高铁血红蛋白血症引起的紫绀。
3.严重者出现烦躁不安、精神萎靡、反应迟钝、意识丧失、惊厥、昏迷、呼吸衰竭甚至死亡。
如何通过变性血红蛋白试验检测亚硝酸盐中毒
1.取病人静脉血3~5毫升，血色呈蓝紫色。
2.离心沉淀，血浆呈淡黄色，说明蓝紫色是细胞本身异常所致。
3.摇匀后在氧气或空气中振摇15分钟，若恢复为鲜红 色则表明原蓝紫色是低铁血红蛋白被氧化所致。
4.通过以上简单的试验，基本上可作出初步判断。
亚硝酸盐中毒的抢救
1.口头医嘱：对于急性中毒事件，应先口头医嘱作常规处理，如吸氧、留取静脉通道、送检等，然后再了
亚硝酸钠解病史、检查病人，建立病历，以赢得抢救时间。切忌按常规顺序慢慢问病史、书写病历，确诊后才开始作处理往往会延误时间。
2.吸氧：食用腌制蔬菜、熟剩菜等易产生亚硝酸盐，有不法分子从工业用盐中提取的散装食盐更是亚硝酸盐的一大来源，亚硝酸盐是一种氧化剂，可使正常低铁血红蛋白氧化成高铁血红蛋白，失去输氧能力而使组织缺氧。观察所见病人面色发青，口唇紫绀，静脉血呈蓝紫色都是缺氧的表现，因此立即给予吸氧处理。
3.美蓝>亚甲蓝的应用：是亚硝酸盐中毒的特效解毒剂，能还原高铁血红蛋白，恢复正常输氧功能。用量以每公斤体重1~2mg计算。同时高渗葡萄糖可提高血液渗透压，能增加解毒功能并有短暂利尿作用。
4.对症处理：对于有心肺功能受影响的患者还应对症处理，如用呼吸兴奋剂，纠正心律失常药等。
5.营养支持：病情平稳后，给予能量合剂、维C等支持疗法。
6.洗胃：如果中毒时间短，还应及时予以洗胃处理。
常见的亚硝酸盐有亚硝酸钠和亚硝酸钾
国内有多起误将亚硝酸钠作食盐用，导致急性中毒事件的报道。治疗除及时清除毒物、吸氧外，解毒剂为亚甲蓝（美蓝），重危病人可输新鲜血200～400毫升，必要时，可考虑采用换血疗法。
亚硝酸盐的含量测定
测定准备 对大型抢救，医护人员首先要做到的一点是沉着冷静，切忌慌中出错。
由此，测定亚硝酸盐的含量是食品安全检测中非常重要的项目。
部分食品中亚硝酸盐的限量标准（以NaNO2计）
品 名 限量标准mg/kg 品 名 限量标准mg/kg
食盐（精盐）、牛乳粉 ≤2 香肠（腊肠）香肚、酱腌菜、广式腊 肉 ≤20
鲜肉类、鲜鱼类、粮食 ≤3 肉制品、火腿,肠、灌肠类 ≤30
蔬菜 ≤4 其他肉类罐头、其他腌制罐头 ≤50
婴儿配方乳粉、鲜蛋类 ≤5 西式蒸煮、烟熏火腿及罐头、西式火腿罐头 ≤70
亚硝酸盐检测仪说明：
①生活饮用水中常存有微量的亚硝酸盐不能作为测定用稀释液。
②若显色后颜色很深且有沉淀产生或很快退色变成浅黄色，说明样品中亚硝酸盐含量很高，须加大稀释倍数重新测定。
③对超标样品应进行重复实验，有条件时送实验室准确定量。
常温避光保存 有效期18个月，生产日期见包装。
附：
亚硝酸盐快速检测管 使用说明：
方法原理：按照国标GB/T 5009.33做成的速测管，与标准色卡比较定量。
操作方法
1. 食盐中亚硝酸盐的快速检测及食盐与亚硝酸盐的快速鉴别：用袋内附带小勺取食盐1平勺，加入到检测管中，加入蒸馏水或纯净水至1ml刻度处，盖上盖，将固体部分摇溶，10分钟后与标准色板对比，该色板上的数值乘上10即为食盐中亚硝酸盐的含量mg/ kg，（国标规定食盐（精盐）中亚硝酸盐的限量卫生标准应≤2 mg/kg）。当样品出现血红色且有沉淀产生或很快退色变成黄色时，可判定亚硝酸盐含量相当高，或样品本身就是亚硝酸盐。
2. 液体样品检测：直接取澄清液体样品1ml加入到检测管中，盖上盖，将试剂摇溶，10分钟后与标准色板对比，找出与检测管中溶液颜色相同的色阶，
亚硝酸盐检测该色阶上的数值即为样品中亚硝酸盐的含量mg/L（以NaNO2计）。（牛乳及豆浆也可直接检测，结果不得超过0.25mg/L ，有颜色的液体样品可加入一些活性炭脱色过滤后测定）。
3. 固体或半固体样品检测：取粉碎均匀的样品1.0g或1.0ml至10ml比色管中，加蒸馏水或去离子水（纯净水）至刻度，充分震摇后放置，
取上清液（或过滤或离心得到的上清液）1.0ml加入到检测管中，盖上盖，将试剂摇溶，10分钟后与标准色板对比，该色板上的数值乘上10即为样品中亚硝酸盐的含量mg/ kg，L（以NaNO2计）。如果测试结果超出色板上的最高值，可定量稀释后测定，并在计算结果时乘上稀释倍数（如从10ml比色管中取出1.0mL转入另一支10ml比色管中，加水至刻度，从中取1.0mL加入到检测管中测定，测试结果乘上100（倍稀释）即为样品中亚硝酸盐的含量。
尿检
介绍 某些泌尿系统存在的细菌可以将尿中蛋白质代谢产物硝酸盐还原为亚硝酸盐因此测定尿液中是否存在亚硝酸盐就可以快速间接的知道泌尿系细菌感染的情况作为泌尿系感染的筛查试验
临床上尿路感染发生率很高并且有时是无症状的感染在女性病人中尤其如此诊断尿路感染需做尿细菌培养需较长时间和一定条件而尿亚硝酸盐定性实验可以很快的得到结果有助于该病辅助诊断
当明显尿路感染者利用细菌能还原硝酸盐为亚硝酸盐的特性酚类偶联产生红色为阳性反应
尿亚硝酸盐阳性率取决于尿液在膀胱中存留时间大于4小时阳性率可达80％若尿路感染细菌不能使硝酸盐还原为亚硝酸盐或尿在膀胱停留时间较短或尿中缺乏亚硝酸盐也会产生阴性结果阳性结果提示尿中存在细菌数100000／ml以上
正常值：阴性记为(-)
临床意义 亚硝酸盐阳性结果常见于：由大肠杆菌(大肠埃希氏菌)引起的肾盂肾炎其阳性率占到总数的三分之二以上；由大肠埃希菌等
肠杆菌科等细菌引起的有症状或无症状的尿路感染
膀胱炎,菌尿症等。
尿亚硝酸盐试验阴性时并不表示没有细菌感染只是由于某些不具备还原硝酸盐能力的细菌引起的泌尿系感染不能显示阳性这类细菌有不动杆菌等非发酵菌或尿液在膀胱中未能潴留4小时以上。
注意若尿路感染细菌不能使硝酸盐还原为亚硝酸盐或尿在膀胱中存留较短或尿中缺乏硝酸盐也会产生阴性结果。
2、食剩的熟菜不可在高温下存放长时间后再食用。
3、勿食大量刚腌的菜，腌菜时盐应多放，至少腌至15天以上再食用；但现腌的菜，最好马上就吃，不能存放过久，腌菜时选用新鲜菜。
4、不要在短时间内吃大量叶菜类蔬菜，或先用开水焊5分钟，弃汤后再烹调。
5、肉制品中硝酸盐和亚硝酸盐用量要严格按国家卫生标准规定，不可多加。
6、苦井水勿用于煮粥，尤其勿存放过夜。
7、防止错把亚硝酸盐当食盐或碱面用。
亚硝酸盐来源
1、食物中作为发色剂和防腐剂的亚硝酸盐。
2、从食物中添加的硝酸盐转化而来。
3、蔬菜，尤其是从不新鲜的蔬菜中转化而来。
亚硝酸盐食用过多处理方法
1、补充液体，尤其是开水或其它透明的液体；
2、补充因上吐下泻所流失的电解质，如钾、钠及葡萄糖；
3、避免制酸剂；
4、先别止泻，让体内毒素排出之后再向医生咨询；
5、毋须催吐
6、饮食要清淡，先食用容易消化的食物，避免容易刺激胃的食品 。
鉴于以上原因，国家对食品中的亚硝酸盐残留制定了严格的限量标准，但由于高浓度的亚硝酸盐不仅可改善肉制品的感观色泽，还可大大缩短肉制品的加工时间，因此肉制品亚硝酸盐超标的现象较为普遍。甚至少数不法经营者以病死猪肉先经过双氧水浸泡漂白，然后再添加大量的亚硝酸盐，最后经过加工而达到正常肉制品的色泽效果；还有添加大量亚硝酸盐的腊肉只要经过一夜熏烤就可以达到正常熏烤十几天的色泽和硬度，而且“格外光鲜”。
如何减少亚硝酸盐和亚硝基化合物的摄入
•多吃新鲜的蔬菜和肉类。
•低温保存食物，以减少蛋白质分解和亚硝酸盐生成。
•少吃或不吃腌腊制品、酸菜。
•不吃腌制时间在24小时之内的咸菜。
•胡椒和辣椒等调味品与盐分开包装。
•经常暴晒粮食，让亚硝基化合物分解。
•不喝长时间煮熬的蒸锅剩水。
可以阻断亚硝基化合物合成的食物：
•含维生素C和维生素E丰富的蔬菜水果。
•大蒜、茶叶。
•食醋。
百度百科中的词条内容仅供参考，如果您需要解决具体问题（尤其在法律、医学等领域），建议您咨询相关领域专业人士。
亚硝酸盐_百度百科】','亚硝酸盐，一类无机化合物的总称。主要指亚硝酸钠，亚硝酸钠为白色至淡黄色粉末或颗粒状，味微咸，易溶于水。外观及滋味都与食盐相似，并在工业、建筑业中广为使用亚硝酸盐."
"亚硝酸盐
亚硝酸盐，一类无机化合物的总称。主要指亚硝酸钠，亚硝酸钠为白色至淡黄色粉末或颗粒状，味微咸，易溶于水。外观及滋味都与食盐相似，并在工业、建筑业中广为使用，肉类制品中也允许作为发色剂限量使用。由亚硝酸盐引起食物中毒的机率较高。食入0.3～0.5克的亚硝酸盐即可引起中毒甚至死亡。
Nitrite（缩写：NIT）
亚硝酸盐，俗称“硝盐”，亚硝酸盐类食物中毒又称肠原性青紫病、紫绀症、乌嘴病，主要指亚硝酸钠和亚硝酸钾，是一种白色不透明结晶的化工产品，形状极似食盐。工业盐（又称私盐）因系由化工原料加工制成，含有大量的亚硝酸盐。为白色至淡黄色粉末或颗粒状，味微咸，易溶于水。外观及滋味都与食盐相似，并在工业、建筑业中广为使用，肉类制品中也允许作为发色剂限量使用。由亚硝酸盐引起食物中毒的机率较高。食入0.3～0.5克的亚硝酸盐即可引起中毒甚至死亡。
硝酸盐亚硝酸盐同时还是一种致癌物质，据研究，食道癌与患者摄入的亚硝酸盐量呈正相关性，亚硝酸盐的致瘤机理是:在胃酸等环境下亚硝酸盐与食物中的仲胺、叔胺和酰胺等反应生成强致癌物N一亚硝胺。亚硝胺还能够透过胎盘进入胎儿体内，对胎儿有致崎作用。6个月以内的婴儿对亚硝酸盐特别敏感，临床上患“高铁血红蛋白症”的婴儿即是食用亚硝酸盐或硝酸盐浓度高的食品引起的，症状为缺氧，出现紫绀，甚至死亡，因此欧盟规定亚硝酸盐严禁用于婴儿食品。亚硝酸盐中毒发病急速，一般潜伏期1一3小时，中毒的主要特点是由于组织缺氧引起的紫绀现象，如口唇、舌尖、指尖青紫，重者眼结膜、面部及全身皮肤青紫。头晕、头疼、乏力、心跳加速嗜睡或烦躁、呼吸困难、恶心、呕吐、腹痛、腹泻，严重者昏迷、厥、大小便失禁，可因呼吸衰竭而死亡
作为防腐剂而应用在肉质食品里的亚硝酸盐一直被认为是致癌物，但是美国国家卫生研究院的科学家近日却发现，这种致癌物能制作成药物，用来治疗镰状细胞血症和心脏病等多种疾病，这一发现令人瞠目结舌。
100年来，科学家认为亚硝酸盐没有任何益处，但是今天，科学家却发现了它的价值所在。据美国全波广播公司9月5日报道，在研究一种与亚硝酸盐相关的化合物——氧化一氮时，马克T格拉德温博士和心脏病专家理查德-坎农博士意外发现了亚硝酸盐的药用价值。氧化一氮可以扩张血管，进而增加血液流量，但无法用作药物。不过，经常被用作食品防腐剂的亚硝酸盐却有着和氧化一氮相似的功效，而且可以入药，所以两位科学家想到了亚硝酸盐。
随后，科学家进行了临床试验。他们给健康的志愿者注入微量亚硝酸盐，结果志愿者体内血液流量增加了两倍，而当志愿者运动时，体内的亚硝酸盐含量马上直线下降，说明身体正在积极使用亚硝酸盐。所以，科学家认为，亚硝酸盐可以用作药物，用来治疗镰状细胞血症、心脏病、脑动脉瘤等和血液流量有关的疾病。
对此，格拉德温博士戏称说，“我们等于把人体器官当成了热狗，加入亚硝酸盐就相当于加入了保护措施，保卫心脏、肺和大脑缺氧时，细胞不会因为缺少氧气而死亡。”
毒性概述
值得注意的是，高剂量的亚硝酸盐还是会产生很大毒性。误食了亚硝酸盐会导致亚硝酸盐类食物中毒，
亚硝酸钠长期使用甚至会导致食道癌和胃癌。而且，科学家目前还缺少临床试验证明亚硝酸盐可以治疗心脏病等疾病。所以，科学家正在积极征集志愿者进行临床试验，并开始寻觅合适的药物生产商负责研发亚硝酸盐类药物。
急性中毒原因 1.将亚硝酸盐误作食盐、面碱等食用。
2.掺杂、使假。
3.投毒。
4.食用了含有大量亚硝酸盐的蔬菜，尤其是不新鲜的叶类蔬菜。
慢性中毒（包括癌变）原因
1.饮用含硝酸盐或亚硝酸盐含量高的苦井水、蒸锅水。
2.食用硝酸盐或亚硝酸盐含量较高的腌制肉制品、泡菜及变质的蔬菜。
中毒机理：
亚硝酸盐为强氧化剂，进入人体后，可使血中低铁血红蛋白氧化成高铁血红蛋白，失去运氧的功能，致使组织缺氧，出现青紫而中毒。
亚硝酸盐中毒症状 1.头痛、头晕、无力、胸闷、气短、心悸、恶心、呕吐、腹痛、腹泻及口唇、指甲、全身皮肤、粘膜紫绀等
2.全身皮肤及粘膜呈现不同程度青紫色高铁血红蛋白血症引起的紫绀。
3.严重者出现烦躁不安、精神萎靡、反应迟钝、意识丧失、惊厥、昏迷、呼吸衰竭甚至死亡。
如何通过变性血红蛋白试验检测亚硝酸盐中毒
1.取病人静脉血3~5毫升，血色呈蓝紫色。
2.离心沉淀，血浆呈淡黄色，说明蓝紫色是细胞本身异常所致。
3.摇匀后在氧气或空气中振摇15分钟，若恢复为鲜红 色则表明原蓝紫色是低铁血红蛋白被氧化所致。
4.通过以上简单的试验，基本上可作出初步判断。
亚硝酸盐中毒的抢救
1.口头医嘱：对于急性中毒事件，应先口头医嘱作常规处理，如吸氧、留取静脉通道、送检等，然后再了
亚硝酸钠解病史、检查病人，建立病历，以赢得抢救时间。切忌按常规顺序慢慢问病史、书写病历，确诊后才开始作处理往往会延误时间。
2.吸氧：食用腌制蔬菜、熟剩菜等易产生亚硝酸盐，有不法分子从工业用盐中提取的散装食盐更是亚硝酸盐的一大来源，亚硝酸盐是一种氧化剂，可使正常低铁血红蛋白氧化成高铁血红蛋白，失去输氧能力而使组织缺氧。观察所见病人面色发青，口唇紫绀，静脉血呈蓝紫色都是缺氧的表现，因此立即给予吸氧处理。
3.美蓝>亚甲蓝的应用：是亚硝酸盐中毒的特效解毒剂，能还原高铁血红蛋白，恢复正常输氧功能。用量以每公斤体重1~2mg计算。同时高渗葡萄糖可提高血液渗透压，能增加解毒功能并有短暂利尿作用。
4.对症处理：对于有心肺功能受影响的患者还应对症处理，如用呼吸兴奋剂，纠正心律失常药等。
5.营养支持：病情平稳后，给予能量合剂、维C等支持疗法。
6.洗胃：如果中毒时间短，还应及时予以洗胃处理。
常见的亚硝酸盐有亚硝酸钠和亚硝酸钾
国内有多起误将亚硝酸钠作食盐用，导致急性中毒事件的报道。治疗除及时清除毒物、吸氧外，解毒剂为亚甲蓝（美蓝），重危病人可输新鲜血200～400毫升，必要时，可考虑采用换血疗法。
亚硝酸盐的含量测定
测定准备 对大型抢救，医护人员首先要做到的一点是沉着冷静，切忌慌中出错。
由此，测定亚硝酸盐的含量是食品安全检测中非常重要的项目。
部分食品中亚硝酸盐的限量标准（以NaNO2计）
品 名 限量标准mg/kg 品 名 限量标准mg/kg
食盐（精盐）、牛乳粉 ≤2 香肠（腊肠）香肚、酱腌菜、广式腊 肉 ≤20
鲜肉类、鲜鱼类、粮食 ≤3 肉制品、火腿,肠、灌肠类 ≤30
蔬菜 ≤4 其他肉类罐头、其他腌制罐头 ≤50
婴儿配方乳粉、鲜蛋类 ≤5 西式蒸煮、烟熏火腿及罐头、西式火腿罐头 ≤70
亚硝酸盐检测仪说明：
①生活饮用水中常存有微量的亚硝酸盐不能作为测定用稀释液。
②若显色后颜色很深且有沉淀产生或很快退色变成浅黄色，说明样品中亚硝酸盐含量很高，须加大稀释倍数重新测定。
③对超标样品应进行重复实验，有条件时送实验室准确定量。
常温避光保存 有效期18个月，生产日期见包装。
附：
亚硝酸盐快速检测管 使用说明：
方法原理：按照国标GB/T 5009.33做成的速测管，与标准色卡比较定量。
操作方法
1. 食盐中亚硝酸盐的快速检测及食盐与亚硝酸盐的快速鉴别：用袋内附带小勺取食盐1平勺，加入到检测管中，加入蒸馏水或纯净水至1ml刻度处，盖上盖，将固体部分摇溶，10分钟后与标准色板对比，该色板上的数值乘上10即为食盐中亚硝酸盐的含量mg/ kg，（国标规定食盐（精盐）中亚硝酸盐的限量卫生标准应≤2 mg/kg）。当样品出现血红色且有沉淀产生或很快退色变成黄色时，可判定亚硝酸盐含量相当高，或样品本身就是亚硝酸盐。
2. 液体样品检测：直接取澄清液体样品1ml加入到检测管中，盖上盖，将试剂摇溶，10分钟后与标准色板对比，找出与检测管中溶液颜色相同的色阶，
亚硝酸盐检测该色阶上的数值即为样品中亚硝酸盐的含量mg/L（以NaNO2计）。（牛乳及豆浆也可直接检测，结果不得超过0.25mg/L ，有颜色的液体样品可加入一些活性炭脱色过滤后测定）。
3. 固体或半固体样品检测：取粉碎均匀的样品1.0g或1.0ml至10ml比色管中，加蒸馏水或去离子水（纯净水）至刻度，充分震摇后放置，
取上清液（或过滤或离心得到的上清液）1.0ml加入到检测管中，盖上盖，将试剂摇溶，10分钟后与标准色板对比，该色板上的数值乘上10即为样品中亚硝酸盐的含量mg/ kg，L（以NaNO2计）。如果测试结果超出色板上的最高值，可定量稀释后测定，并在计算结果时乘上稀释倍数（如从10ml比色管中取出1.0mL转入另一支10ml比色管中，加水至刻度，从中取1.0mL加入到检测管中测定，测试结果乘上100（倍稀释）即为样品中亚硝酸盐的含量。
尿检
介绍 某些泌尿系统存在的细菌可以将尿中蛋白质代谢产物硝酸盐还原为亚硝酸盐因此测定尿液中是否存在亚硝酸盐就可以快速间接的知道泌尿系细菌感染的情况作为泌尿系感染的筛查试验
临床上尿路感染发生率很高并且有时是无症状的感染在女性病人中尤其如此诊断尿路感染需做尿细菌培养需较长时间和一定条件而尿亚硝酸盐定性实验可以很快的得到结果有助于该病辅助诊断
当明显尿路感染者利用细菌能还原硝酸盐为亚硝酸盐的特性酚类偶联产生红色为阳性反应
尿亚硝酸盐阳性率取决于尿液在膀胱中存留时间大于4小时阳性率可达80％若尿路感染细菌不能使硝酸盐还原为亚硝酸盐或尿在膀胱停留时间较短或尿中缺乏亚硝酸盐也会产生阴性结果阳性结果提示尿中存在细菌数100000／ml以上
正常值：阴性记为(-)
临床意义 亚硝酸盐阳性结果常见于：由大肠杆菌(大肠埃希氏菌)引起的肾盂肾炎其阳性率占到总数的三分之二以上；由大肠埃希菌等
肠杆菌科等细菌引起的有症状或无症状的尿路感染
膀胱炎,菌尿症等。
尿亚硝酸盐试验阴性时并不表示没有细菌感染只是由于某些不具备还原硝酸盐能力的细菌引起的泌尿系感染不能显示阳性这类细菌有不动杆菌等非发酵菌或尿液在膀胱中未能潴留4小时以上。
注意若尿路感染细菌不能使硝酸盐还原为亚硝酸盐或尿在膀胱中存留较短或尿中缺乏硝酸盐也会产生阴性结果。
2、食剩的熟菜不可在高温下存放长时间后再食用。
3、勿食大量刚腌的菜，腌菜时盐应多放，至少腌至15天以上再食用；但现腌的菜，最好马上就吃，不能存放过久，腌菜时选用新鲜菜。
4、不要在短时间内吃大量叶菜类蔬菜，或先用开水焊5分钟，弃汤后再烹调。
5、肉制品中硝酸盐和亚硝酸盐用量要严格按国家卫生标准规定，不可多加。
6、苦井水勿用于煮粥，尤其勿存放过夜。
7、防止错把亚硝酸盐当食盐或碱面用。
亚硝酸盐来源
1、食物中作为发色剂和防腐剂的亚硝酸盐。
2、从食物中添加的硝酸盐转化而来。
3、蔬菜，尤其是从不新鲜的蔬菜中转化而来。
亚硝酸盐食用过多处理方法
1、补充液体，尤其是开水或其它透明的液体；
2、补充因上吐下泻所流失的电解质，如钾、钠及葡萄糖；
3、避免制酸剂；
4、先别止泻，让体内毒素排出之后再向医生咨询；
5、毋须催吐
6、饮食要清淡，先食用容易消化的食物，避免容易刺激胃的食品 。
鉴于以上原因，国家对食品中的亚硝酸盐残留制定了严格的限量标准，但由于高浓度的亚硝酸盐不仅可改善肉制品的感观色泽，还可大大缩短肉制品的加工时间，因此肉制品亚硝酸盐超标的现象较为普遍。甚至少数不法经营者以病死猪肉先经过双氧水浸泡漂白，然后再添加大量的亚硝酸盐，最后经过加工而达到正常肉制品的色泽效果；还有添加大量亚硝酸盐的腊肉只要经过一夜熏烤就可以达到正常熏烤十几天的色泽和硬度，而且“格外光鲜”。
如何减少亚硝酸盐和亚硝基化合物的摄入
•多吃新鲜的蔬菜和肉类。
•低温保存食物，以减少蛋白质分解和亚硝酸盐生成。
•少吃或不吃腌腊制品、酸菜。
•不吃腌制时间在24小时之内的咸菜。
•胡椒和辣椒等调味品与盐分开包装。
•经常暴晒粮食，让亚硝基化合物分解。
•不喝长时间煮熬的蒸锅剩水。
可以阻断亚硝基化合物合成的食物：
•含维生素C和维生素E丰富的蔬菜水果。
•大蒜、茶叶。
•食醋。
百度百科中的词条内容仅供参考，如果您需要解决具体问题（尤其在法律、医学等领域），建议您咨询相关领域专业人士。
亚硝酸盐_百度百科】','亚硝酸盐，一类无机化合物的总称。主要指亚硝酸钠，亚硝酸钠为白色至淡黄色粉末或颗粒状，味微咸，易溶于水。外观及滋味都与食盐相似，并在工业、建筑业中广为使用亚硝酸盐."
Monday, 13 September 2010
What is the Permissible Limits of Heavy Metals in Edible Birdnest?
Do you know the permissible limits of heavy metals in edible birdnest?
To answer the question, fisrt must ask where are these heavy metals from?
Heavy metals exist in uncontrolled environment. If you were to spray insecticide in your farms, you will probably contaminated the nests with mercury and lead as pesticide contained these chemicals. If the nests do not clean thoroughly, small amount of arsenic with be detected due to arsenic present in the feather.
The permissible limits of ;mercury 0.5ppm, arsenic 5ppm, copper 150ppm, and lead 20ppm
To answer the question, fisrt must ask where are these heavy metals from?
Heavy metals exist in uncontrolled environment. If you were to spray insecticide in your farms, you will probably contaminated the nests with mercury and lead as pesticide contained these chemicals. If the nests do not clean thoroughly, small amount of arsenic with be detected due to arsenic present in the feather.
The permissible limits of ;mercury 0.5ppm, arsenic 5ppm, copper 150ppm, and lead 20ppm
Sunday, 12 September 2010
How to establish a good practice of cleaning process for edible birdnest EBN?
Do you wonder how to process an edible birdnest? If you have question of knowing the procedure, congratulation to you for your awareness in what you eat.
Practically, birdnest divided into two type;cave nest and house nest.
Cave nests are those nests harvested from the cave within a certain time frame(twice in a year or so), and house nest harvested in the bird premises are periodically(two week once and so on).
What is it so particular about harvesting time?
1. They are a lot of insects and microbes presented in the caves that contaminate the nest.
2. Some cave with rich minerals like iron will oxidised birdest with the present of humidity. The most common phenomenon is to turn the nest into red colour, that is what people used to name them as "blood nest". It fetch high price in the market due to legendary story of it. But would you like to have one in your stomach?(some unwanted ferrous oxide and minerals that is toxic).
So, is the house nest safe?
Yes, if you are a knowledgeable farmer.
Don't ever try to spray insecticide into your "food grade" farm. Insecticide contains mercury and lead, if you apply them into your farm , you are probably induce heavy metals to contaminated your nests.
The best solution now is to clean the farm regularly and applying beneficial microorganism .You may logon to http://www.em2enzyme.com for detail.
Practically, birdnest divided into two type;cave nest and house nest.
Cave nests are those nests harvested from the cave within a certain time frame(twice in a year or so), and house nest harvested in the bird premises are periodically(two week once and so on).
What is it so particular about harvesting time?
1. They are a lot of insects and microbes presented in the caves that contaminate the nest.
2. Some cave with rich minerals like iron will oxidised birdest with the present of humidity. The most common phenomenon is to turn the nest into red colour, that is what people used to name them as "blood nest". It fetch high price in the market due to legendary story of it. But would you like to have one in your stomach?(some unwanted ferrous oxide and minerals that is toxic).
So, is the house nest safe?
Yes, if you are a knowledgeable farmer.
Don't ever try to spray insecticide into your "food grade" farm. Insecticide contains mercury and lead, if you apply them into your farm , you are probably induce heavy metals to contaminated your nests.
The best solution now is to clean the farm regularly and applying beneficial microorganism .You may logon to http://www.em2enzyme.com for detail.
What is TPC in Birdnest Analysis Report?
What is TPC?
TPC means Total Plate Count. This test method is to identify numbers of microbes present in the test sample. The microbes tested are E coli, Staplococcus aureus,yeast,mould,Salmonella spp...The minimum quantity of the above microbes are 1.0 x 100000/g.
How is the microbes formed?
Due the the nature of edible birdnest, the rich amino acids propagate microbes to grow with the presence of high humidity of 15%. The numbers grow tremendously overnight, most often than not,you can see black mould form on the cleaned nest. The general practice is to apply preservative to stop the microbes from growing. But applying preservative means apply toxic to our food, will you like to eat something rojak ,expensive and harmful to your health?
We have to look into the birdnest cleaning process to produce the best quality of birdnest. For cleaning process , you may logon to http://www.qqbirdnest.com
TPC means Total Plate Count. This test method is to identify numbers of microbes present in the test sample. The microbes tested are E coli, Staplococcus aureus,yeast,mould,Salmonella spp...The minimum quantity of the above microbes are 1.0 x 100000/g.
How is the microbes formed?
Due the the nature of edible birdnest, the rich amino acids propagate microbes to grow with the presence of high humidity of 15%. The numbers grow tremendously overnight, most often than not,you can see black mould form on the cleaned nest. The general practice is to apply preservative to stop the microbes from growing. But applying preservative means apply toxic to our food, will you like to eat something rojak ,expensive and harmful to your health?
We have to look into the birdnest cleaning process to produce the best quality of birdnest. For cleaning process , you may logon to http://www.qqbirdnest.com
Friday, 10 September 2010
Sunday, 5 September 2010
MSDS of Sodium Nitrite
MSDS Number: S4466 * * * * * Effective Date: 08/20/08 * * * * * Supercedes: 12/04/05
SODIUM NITRITE
1. Product Identification
Synonyms: Nitrous acid, sodium salt CAS No.: 7632-00-0 Molecular Weight: 69.00 Chemical Formula: NaNO2 Product Codes: J.T. Baker: 3780, 3782 Mallinckrodt: 7824
2. Composition/Information on Ingredients Ingredient CAS No Percent Hazardous
--------------------------------------- ------------ ------------ ---------
Sodium Nitrite 7632-00-0 97 - 100% Yes
3. Hazards Identification
Emergency Overview -------------------------- DANGER! STRONG OXIDIZER. CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE. HEAT, SHOCK, OR CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE OR EXPLOSIVE DECOMPOSITION. HARMFUL IF SWALLOWED, INHALED OR ABSORBED THROUGH SKIN. CAUSES IRRITATION TO SKIN, EYES AND RESPIRATORY TRACT. SAF-T-DATA(tm) Ratings (Provided here for your convenience) ----------------------------------------------------------------------------------------------------------- Health Rating: 2 - Moderate (Poison) Flammability Rating: 0 - None Reactivity Rating: 3 - Severe (Oxidizer) Contact Rating: 2 - Moderate (Life) Lab Protective Equip: GOGGLES & SHIELD; LAB COAT & APRON; VENT HOOD; PROPER GLOVES Storage Color Code: Yellow (Reactive) ----------------------------------------------------------------------------------------------------------- Potential Health Effects ---------------------------------- Inhalation: Toxic. Causes irritation to the respiratory tract and systemic poisoning with symptoms paralleling ingestion. Ingestion: Toxic. Can irritate the mouth, esophagus, stomach, etc. Excessive amounts effect the blood and blood vessels. Signs and symptoms of nitrite poisoning include intense cyanosis, nausea, dizziness, vomiting, collapse, spasms of abdominal pain, rapid heart beat, irregular breathing, coma, convulsions, and death due to circulatory collapse. Estimated lethal dose 1 to 2 grams. Skin Contact: Causes irritation, redness and pain. May be absorbed through the skin causing systemic poisoning; symptoms may parallel ingestion. Eye Contact: Causes irritation, redness, and pain. Chronic Exposure: Repeated exposure through any route may cause symptoms similar to acute toxicity. Aggravation of Pre-existing Conditions: No information found.
4. First Aid Measures
Inhalation: Remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical attention. Ingestion: Induce vomiting immediately as directed by medical personnel. Never give anything by mouth to an unconscious person. Get medical attention. Skin Contact: Immediately flush skin with plenty of water for at least 15 minutes. Remove contaminated clothing and shoes. Wash clothing before reuse. Thoroughly clean shoes before reuse. Get medical attention if irritation develops. Eye Contact: Immediately flush eyes with plenty of water for at least 15 minutes, lifting lower and upper eyelids occasionally. Get medical attention immediately.
5. Fire Fighting Measures
Fire: Not combustible, but substance is a strong oxidizer and its heat of reaction with reducing agents or combustibles may cause ignition. Increases the flammability of any combustible material. Explosion: Contact with oxidizable substances may cause extremely violent combustion. May explode when heated to 537C (1000F) or on severe impact or on contact with cyanides, ammonium salts, cellulose, lithium, potassium plus ammonia, and sodium thiosulfate. Fire Extinguishing Media: Water or water spray in early stages of fire. Foam may also be used, but avoid the use of multi-purpose dry chemical fire extinguishers where contact with sodium nitrite may occur. Water streams may scatter molten material. Special Information: In the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full facepiece operated in the pressure demand or other positive pressure mode. Decomposition of sodium nitrite may leave a caustic residue.
6. Accidental Release Measures
Remove all sources of ignition. Ventilate area of leak or spill. Wear appropriate personal protective equipment as specified in Section 8. Spills: Clean up spills in a manner that does not disperse dust into the air. Use non-sparking tools and equipment. Reduce airborne dust and prevent scattering by moistening with water. Pick up spill for recovery or disposal and place in a closed container. US Regulations (CERCLA) require reporting spills and releases to soil, water and air in excess of reportable quantities. The toll free number for the US Coast Guard National Response Center is (800) 424-8802.
7. Handling and Storage
Keep in a tightly closed container, stored in a cool, dry, ventilated area. Protect against physical damage and moisture. Isolate from any source of heat or ignition. Avoid storage on wood floors. Separate from incompatibles, combustibles, organic or other readily oxidizable materials. Containers of this material may be hazardous when empty since they retain product residues (dust, solids); observe all warnings and precautions listed for the product.
8. Exposure Controls/Personal Protection
Airborne Exposure Limits: None established. Ventilation System: A system of local and/or general exhaust is recommended to keep employee exposures as low as possible. Local exhaust ventilation is generally preferred because it can control the emissions of the contaminant at its source, preventing dispersion of it into the general work area. Please refer to the ACGIH document, Industrial Ventilation, A Manual of Recommended Practices, most recent edition, for details. Personal Respirators (NIOSH Approved): For conditions of use where exposure to dust or mist is apparent and engineering controls are not feasible, a particulate respirator (NIOSH type N95 or better filters) may be worn. If oil particles (e.g. lubricants, cutting fluids, glycerine, etc.) are present, use a NIOSH type R or P filter. For emergencies or instances where the exposure levels are not known, use a full-face positive-pressure, air-supplied respirator. WARNING: Air-purifying respirators do not protect workers in oxygen-deficient atmospheres. Skin Protection: Wear impervious protective clothing, including boots, gloves, lab coat, apron or coveralls, as appropriate, to prevent skin contact. Eye Protection: Use chemical safety goggles and/or full face shield where dusting or splashing of solutions is possible. Maintain eye wash fountain and quick-drench facilities in work area.
9. Physical and Chemical Properties
Appearance: White or yellowish-white crystalline granules. Odor: Odorless. Solubility: 85.2 g/100 g water @ 20C (68F) Density: 2.17 pH: 9.0 Aqueous solution % Volatiles by volume @ 21C (70F): 0 Boiling Point: > 320C (> 608F) Melting Point: 271C (520F) Vapor Density (Air=1): No information found. Vapor Pressure (mm Hg): No information found. Evaporation Rate (BuAc=1): No information found.
10. Stability and Reactivity
Stability: This material is stable in closed containers at room temperature. Material slowly oxidizes to sodium nitrate when exposed to air. Very hygroscopic. Hazardous Decomposition Products: Oxides of nitrogen. Hazardous Polymerization: Will not occur. Incompatibilities: Reacts vigorously with reducing materials and is incompatible with many substances including ammonium salts, cellulose, cyanides, lithium, potassium plus ammonia, sodium thiosulfate, aminoguanide salts, butadiene, phthalic acid, phthalic anhydride, reducants, sodium amide, sodium disulphite, sodium thiocyanate, urea, wood and organic matter. Conditions to Avoid: Heat, flame, ignition sources, shock, friction, incompatibles.
11. Toxicological Information
Oral rat LD50: 180 mg/kg; inhalation rat LC50: 5500 ug/m3; irritation: eye rabbit: 500 mg/24H mild. Investigated as a tumorigen, mutagen, reproductive effector. --------\Cancer Lists\------------------------------------------------------
---NTP Carcinogen---
Ingredient Known Anticipated IARC Category
------------------------------------ ----- ----------- -------------
Sodium Nitrite (7632-00-0) No No None
12. Ecological Information
Environmental Fate: No information found. Environmental Toxicity: 96 Hr LC50 rainbow trout (juvenile):0.19 mg/L (flow-through) Dangerous to the environment. Very toxic to aquatic organisms.
13. Disposal Considerations
Whatever cannot be saved for recovery or recycling should be handled as hazardous waste and sent to a RCRA approved waste facility. Processing, use or contamination of this product may change the waste management options. State and local disposal regulations may differ from federal disposal regulations. Dispose of container and unused contents in accordance with federal, state and local requirements.
14. Transport Information
Domestic (Land, D.O.T.) ----------------------- Proper Shipping Name: SODIUM NITRITE Hazard Class: 5.1, 6.1 UN/NA: UN1500 Packing Group: III Information reported for product/size: 12KG International (Water, I.M.O.) ----------------------------- Proper Shipping Name: SODIUM NITRITE Hazard Class: 5.1, 6.1 UN/NA: UN1500 Packing Group: III Information reported for product/size: 12KG
15. Regulatory Information
--------\Chemical Inventory Status - Part 1\---------------------------------
Ingredient TSCA EC Japan Australia
----------------------------------------------- ---- --- ----- ---------
Sodium Nitrite (7632-00-0) Yes Yes Yes Yes
--------\Chemical Inventory Status - Part 2\---------------------------------
--Canada--
Ingredient Korea DSL NDSL Phil.
----------------------------------------------- ----- --- ---- -----
Sodium Nitrite (7632-00-0) Yes Yes No Yes
--------\Federal, State & International Regulations - Part 1\----------------
-SARA 302- ------SARA 313------
Ingredient RQ TPQ List Chemical Catg.
----------------------------------------- --- ----- ---- --------------
Sodium Nitrite (7632-00-0) No No Yes No
--------\Federal, State & International Regulations - Part 2\----------------
-RCRA- -TSCA-
Ingredient CERCLA 261.33 8(d)
----------------------------------------- ------ ------ ------
Sodium Nitrite (7632-00-0) 100 No No
Chemical Weapons Convention: No TSCA 12(b): No CDTA: No
SARA 311/312: Acute: Yes Chronic: No Fire: Yes Pressure: No
Reactivity: Yes (Pure / Solid)
Australian Hazchem Code: 1[T] Poison Schedule: S5 WHMIS: This MSDS has been prepared according to the hazard criteria of the Controlled Products Regulations (CPR) and the MSDS contains all of the information required by the CPR.
16. Other Information
NFPA Ratings: Health: 2 Flammability: 0 Reactivity: 1 Other: Oxidizer Label Hazard Warning: DANGER! STRONG OXIDIZER. CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE. HEAT, SHOCK, OR CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE OR EXPLOSIVE DECOMPOSITION. HARMFUL IF SWALLOWED, INHALED OR ABSORBED THROUGH SKIN. CAUSES IRRITATION TO SKIN, EYES AND RESPIRATORY TRACT. Label Precautions: Keep from contact with clothing and other combustible materials.Store in a tightly closed container.Remove and wash contaminated clothing promptly.Avoid contact with eyes, skin and clothing.Avoid breathing dust.Use with adequate ventilation.Wash thoroughly after handling. Label First Aid: If swallowed, induce vomiting immediately as directed by medical personnel. Never give anything by mouth to an unconscious person. If inhaled, remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. In case of contact, immediately flush eyes or skin with plenty of water for at least 15 minutes. In all cases, get medical attention. Product Use: Laboratory Reagent. Revision Information: No Changes. Disclaimer: ************************************************************************************************ Mallinckrodt Baker, Inc. provides the information contained herein in good faith but makes no representation as to its comprehensiveness or accuracy. This document is intended only as a guide to the appropriate precautionary handling of the material by a properly trained person using this product. Individuals receiving the information must exercise their independent judgment in determining its appropriateness for a particular purpose. MALLINCKRODT BAKER, INC. MAKES NO REPRESENTATIONS OR WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE WITH RESPECT TO THE INFORMATION SET FORTH HEREIN OR THE PRODUCT TO WHICH THE INFORMATION REFERS. ACCORDINGLY, MALLINCKRODT BAKER, INC. WILL NOT BE RESPONSIBLE FOR DAMAGES RESULTING FROM USE OF OR RELIANCE UPON THIS INFORMATION. ************************************************************************************************ Prepared by: Environmental Health & SafetyPhone Number: (314) 654-1600 (U.S.A.)
SODIUM NITRITE
1. Product Identification
Synonyms: Nitrous acid, sodium salt CAS No.: 7632-00-0 Molecular Weight: 69.00 Chemical Formula: NaNO2 Product Codes: J.T. Baker: 3780, 3782 Mallinckrodt: 7824
2. Composition/Information on Ingredients Ingredient CAS No Percent Hazardous
--------------------------------------- ------------ ------------ ---------
Sodium Nitrite 7632-00-0 97 - 100% Yes
3. Hazards Identification
Emergency Overview -------------------------- DANGER! STRONG OXIDIZER. CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE. HEAT, SHOCK, OR CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE OR EXPLOSIVE DECOMPOSITION. HARMFUL IF SWALLOWED, INHALED OR ABSORBED THROUGH SKIN. CAUSES IRRITATION TO SKIN, EYES AND RESPIRATORY TRACT. SAF-T-DATA(tm) Ratings (Provided here for your convenience) ----------------------------------------------------------------------------------------------------------- Health Rating: 2 - Moderate (Poison) Flammability Rating: 0 - None Reactivity Rating: 3 - Severe (Oxidizer) Contact Rating: 2 - Moderate (Life) Lab Protective Equip: GOGGLES & SHIELD; LAB COAT & APRON; VENT HOOD; PROPER GLOVES Storage Color Code: Yellow (Reactive) ----------------------------------------------------------------------------------------------------------- Potential Health Effects ---------------------------------- Inhalation: Toxic. Causes irritation to the respiratory tract and systemic poisoning with symptoms paralleling ingestion. Ingestion: Toxic. Can irritate the mouth, esophagus, stomach, etc. Excessive amounts effect the blood and blood vessels. Signs and symptoms of nitrite poisoning include intense cyanosis, nausea, dizziness, vomiting, collapse, spasms of abdominal pain, rapid heart beat, irregular breathing, coma, convulsions, and death due to circulatory collapse. Estimated lethal dose 1 to 2 grams. Skin Contact: Causes irritation, redness and pain. May be absorbed through the skin causing systemic poisoning; symptoms may parallel ingestion. Eye Contact: Causes irritation, redness, and pain. Chronic Exposure: Repeated exposure through any route may cause symptoms similar to acute toxicity. Aggravation of Pre-existing Conditions: No information found.
4. First Aid Measures
Inhalation: Remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical attention. Ingestion: Induce vomiting immediately as directed by medical personnel. Never give anything by mouth to an unconscious person. Get medical attention. Skin Contact: Immediately flush skin with plenty of water for at least 15 minutes. Remove contaminated clothing and shoes. Wash clothing before reuse. Thoroughly clean shoes before reuse. Get medical attention if irritation develops. Eye Contact: Immediately flush eyes with plenty of water for at least 15 minutes, lifting lower and upper eyelids occasionally. Get medical attention immediately.
5. Fire Fighting Measures
Fire: Not combustible, but substance is a strong oxidizer and its heat of reaction with reducing agents or combustibles may cause ignition. Increases the flammability of any combustible material. Explosion: Contact with oxidizable substances may cause extremely violent combustion. May explode when heated to 537C (1000F) or on severe impact or on contact with cyanides, ammonium salts, cellulose, lithium, potassium plus ammonia, and sodium thiosulfate. Fire Extinguishing Media: Water or water spray in early stages of fire. Foam may also be used, but avoid the use of multi-purpose dry chemical fire extinguishers where contact with sodium nitrite may occur. Water streams may scatter molten material. Special Information: In the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full facepiece operated in the pressure demand or other positive pressure mode. Decomposition of sodium nitrite may leave a caustic residue.
6. Accidental Release Measures
Remove all sources of ignition. Ventilate area of leak or spill. Wear appropriate personal protective equipment as specified in Section 8. Spills: Clean up spills in a manner that does not disperse dust into the air. Use non-sparking tools and equipment. Reduce airborne dust and prevent scattering by moistening with water. Pick up spill for recovery or disposal and place in a closed container. US Regulations (CERCLA) require reporting spills and releases to soil, water and air in excess of reportable quantities. The toll free number for the US Coast Guard National Response Center is (800) 424-8802.
7. Handling and Storage
Keep in a tightly closed container, stored in a cool, dry, ventilated area. Protect against physical damage and moisture. Isolate from any source of heat or ignition. Avoid storage on wood floors. Separate from incompatibles, combustibles, organic or other readily oxidizable materials. Containers of this material may be hazardous when empty since they retain product residues (dust, solids); observe all warnings and precautions listed for the product.
8. Exposure Controls/Personal Protection
Airborne Exposure Limits: None established. Ventilation System: A system of local and/or general exhaust is recommended to keep employee exposures as low as possible. Local exhaust ventilation is generally preferred because it can control the emissions of the contaminant at its source, preventing dispersion of it into the general work area. Please refer to the ACGIH document, Industrial Ventilation, A Manual of Recommended Practices, most recent edition, for details. Personal Respirators (NIOSH Approved): For conditions of use where exposure to dust or mist is apparent and engineering controls are not feasible, a particulate respirator (NIOSH type N95 or better filters) may be worn. If oil particles (e.g. lubricants, cutting fluids, glycerine, etc.) are present, use a NIOSH type R or P filter. For emergencies or instances where the exposure levels are not known, use a full-face positive-pressure, air-supplied respirator. WARNING: Air-purifying respirators do not protect workers in oxygen-deficient atmospheres. Skin Protection: Wear impervious protective clothing, including boots, gloves, lab coat, apron or coveralls, as appropriate, to prevent skin contact. Eye Protection: Use chemical safety goggles and/or full face shield where dusting or splashing of solutions is possible. Maintain eye wash fountain and quick-drench facilities in work area.
9. Physical and Chemical Properties
Appearance: White or yellowish-white crystalline granules. Odor: Odorless. Solubility: 85.2 g/100 g water @ 20C (68F) Density: 2.17 pH: 9.0 Aqueous solution % Volatiles by volume @ 21C (70F): 0 Boiling Point: > 320C (> 608F) Melting Point: 271C (520F) Vapor Density (Air=1): No information found. Vapor Pressure (mm Hg): No information found. Evaporation Rate (BuAc=1): No information found.
10. Stability and Reactivity
Stability: This material is stable in closed containers at room temperature. Material slowly oxidizes to sodium nitrate when exposed to air. Very hygroscopic. Hazardous Decomposition Products: Oxides of nitrogen. Hazardous Polymerization: Will not occur. Incompatibilities: Reacts vigorously with reducing materials and is incompatible with many substances including ammonium salts, cellulose, cyanides, lithium, potassium plus ammonia, sodium thiosulfate, aminoguanide salts, butadiene, phthalic acid, phthalic anhydride, reducants, sodium amide, sodium disulphite, sodium thiocyanate, urea, wood and organic matter. Conditions to Avoid: Heat, flame, ignition sources, shock, friction, incompatibles.
11. Toxicological Information
Oral rat LD50: 180 mg/kg; inhalation rat LC50: 5500 ug/m3; irritation: eye rabbit: 500 mg/24H mild. Investigated as a tumorigen, mutagen, reproductive effector. --------\Cancer Lists\------------------------------------------------------
---NTP Carcinogen---
Ingredient Known Anticipated IARC Category
------------------------------------ ----- ----------- -------------
Sodium Nitrite (7632-00-0) No No None
12. Ecological Information
Environmental Fate: No information found. Environmental Toxicity: 96 Hr LC50 rainbow trout (juvenile):0.19 mg/L (flow-through) Dangerous to the environment. Very toxic to aquatic organisms.
13. Disposal Considerations
Whatever cannot be saved for recovery or recycling should be handled as hazardous waste and sent to a RCRA approved waste facility. Processing, use or contamination of this product may change the waste management options. State and local disposal regulations may differ from federal disposal regulations. Dispose of container and unused contents in accordance with federal, state and local requirements.
14. Transport Information
Domestic (Land, D.O.T.) ----------------------- Proper Shipping Name: SODIUM NITRITE Hazard Class: 5.1, 6.1 UN/NA: UN1500 Packing Group: III Information reported for product/size: 12KG International (Water, I.M.O.) ----------------------------- Proper Shipping Name: SODIUM NITRITE Hazard Class: 5.1, 6.1 UN/NA: UN1500 Packing Group: III Information reported for product/size: 12KG
15. Regulatory Information
--------\Chemical Inventory Status - Part 1\---------------------------------
Ingredient TSCA EC Japan Australia
----------------------------------------------- ---- --- ----- ---------
Sodium Nitrite (7632-00-0) Yes Yes Yes Yes
--------\Chemical Inventory Status - Part 2\---------------------------------
--Canada--
Ingredient Korea DSL NDSL Phil.
----------------------------------------------- ----- --- ---- -----
Sodium Nitrite (7632-00-0) Yes Yes No Yes
--------\Federal, State & International Regulations - Part 1\----------------
-SARA 302- ------SARA 313------
Ingredient RQ TPQ List Chemical Catg.
----------------------------------------- --- ----- ---- --------------
Sodium Nitrite (7632-00-0) No No Yes No
--------\Federal, State & International Regulations - Part 2\----------------
-RCRA- -TSCA-
Ingredient CERCLA 261.33 8(d)
----------------------------------------- ------ ------ ------
Sodium Nitrite (7632-00-0) 100 No No
Chemical Weapons Convention: No TSCA 12(b): No CDTA: No
SARA 311/312: Acute: Yes Chronic: No Fire: Yes Pressure: No
Reactivity: Yes (Pure / Solid)
Australian Hazchem Code: 1[T] Poison Schedule: S5 WHMIS: This MSDS has been prepared according to the hazard criteria of the Controlled Products Regulations (CPR) and the MSDS contains all of the information required by the CPR.
16. Other Information
NFPA Ratings: Health: 2 Flammability: 0 Reactivity: 1 Other: Oxidizer Label Hazard Warning: DANGER! STRONG OXIDIZER. CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE. HEAT, SHOCK, OR CONTACT WITH OTHER MATERIAL MAY CAUSE FIRE OR EXPLOSIVE DECOMPOSITION. HARMFUL IF SWALLOWED, INHALED OR ABSORBED THROUGH SKIN. CAUSES IRRITATION TO SKIN, EYES AND RESPIRATORY TRACT. Label Precautions: Keep from contact with clothing and other combustible materials.Store in a tightly closed container.Remove and wash contaminated clothing promptly.Avoid contact with eyes, skin and clothing.Avoid breathing dust.Use with adequate ventilation.Wash thoroughly after handling. Label First Aid: If swallowed, induce vomiting immediately as directed by medical personnel. Never give anything by mouth to an unconscious person. If inhaled, remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. In case of contact, immediately flush eyes or skin with plenty of water for at least 15 minutes. In all cases, get medical attention. Product Use: Laboratory Reagent. Revision Information: No Changes. Disclaimer: ************************************************************************************************ Mallinckrodt Baker, Inc. provides the information contained herein in good faith but makes no representation as to its comprehensiveness or accuracy. This document is intended only as a guide to the appropriate precautionary handling of the material by a properly trained person using this product. Individuals receiving the information must exercise their independent judgment in determining its appropriateness for a particular purpose. MALLINCKRODT BAKER, INC. MAKES NO REPRESENTATIONS OR WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE WITH RESPECT TO THE INFORMATION SET FORTH HEREIN OR THE PRODUCT TO WHICH THE INFORMATION REFERS. ACCORDINGLY, MALLINCKRODT BAKER, INC. WILL NOT BE RESPONSIBLE FOR DAMAGES RESULTING FROM USE OF OR RELIANCE UPON THIS INFORMATION. ************************************************************************************************ Prepared by: Environmental Health & SafetyPhone Number: (314) 654-1600 (U.S.A.)
Chinese Government is serious about sodium nitrite in Edible Birdnest
Recently, Chines government is seriously checking on imported edible birdnest, do you know why?
Due to many cases of chemical analysis by Chinese Authority, they found cases of sodium nitrite in imported edible birdnest,that's why Chinese government is seriously looking into the issues.
Recently many of our Malaysia Exporter of edible birdnest faced rejection by Chinese Government. If the issues were to drag on, we will be seriously facing big problems. Farmers will not be able to recover their investment and prospect is low. We have to find remedy immediately to counter this serious problems.
What exactly is Sodium Nitrite NaNO2? How is it formed?
Sodium nitrite
Molecular Formula: NaNO2
MolecularWeight: 69.00
Properties:
It is white or light yellow rhombic of monoclinic crystals. It is easily soluble in water and has strong groscopicity.
Uses:As mordant agent, bleaching agent, corrosion inhibitor, antitoxic and analytical agent It also used as chromogen agent, preserving agent in food industry.
Due to many cases of chemical analysis by Chinese Authority, they found cases of sodium nitrite in imported edible birdnest,that's why Chinese government is seriously looking into the issues.
Recently many of our Malaysia Exporter of edible birdnest faced rejection by Chinese Government. If the issues were to drag on, we will be seriously facing big problems. Farmers will not be able to recover their investment and prospect is low. We have to find remedy immediately to counter this serious problems.
What exactly is Sodium Nitrite NaNO2? How is it formed?
Sodium nitrite
Molecular Formula: NaNO2
MolecularWeight: 69.00
Properties:
It is white or light yellow rhombic of monoclinic crystals. It is easily soluble in water and has strong groscopicity.
Uses:As mordant agent, bleaching agent, corrosion inhibitor, antitoxic and analytical agent It also used as chromogen agent, preserving agent in food industry.
Friday, 3 September 2010
How is "sodium nitrite" form in edible birdnest?
Do you know why edible birdnest contains sodium nitrite?
Local university analysis report found that, birdnest contains rich sodium salt. When sodium salt react with nitrogen with the presence of moisture, naturally sodium nitrite is formed. Another method is to use ammonia gas to react with edible birdnest in the presence of high temperature. When Nitrogen particles in the ammonia gas react with sodium , a redish sodium nitrite is formed. That is how the red nest formed.
Is the sodium nitrite toxic or dangerous?
Yes, sodium nitrite is a very oxidative agent, which prevent blood from carrying oxygen to our body. It is reported that it may cause cancer too. The sympton of consumed birdnest is blue lip and pale face....
http:www.qqbirdnest.com
Local university analysis report found that, birdnest contains rich sodium salt. When sodium salt react with nitrogen with the presence of moisture, naturally sodium nitrite is formed. Another method is to use ammonia gas to react with edible birdnest in the presence of high temperature. When Nitrogen particles in the ammonia gas react with sodium , a redish sodium nitrite is formed. That is how the red nest formed.
Is the sodium nitrite toxic or dangerous?
Yes, sodium nitrite is a very oxidative agent, which prevent blood from carrying oxygen to our body. It is reported that it may cause cancer too. The sympton of consumed birdnest is blue lip and pale face....
http:www.qqbirdnest.com
Wednesday, 1 September 2010
Friday, 20 August 2010
Thursday, 19 August 2010
Tuesday, 17 August 2010
Wednesday, 11 August 2010
Issues relating with swiflet ranching
Malaysia in embarking intensively in Swiflet Ranching. Do we have potential issues to be solve before the matter getting worst....
Is the present high rate of increase in house-farmed birds sustainable ?
If there is over-exploitation of the food resource, could this place a local or regional limit on the populations ?
Are house-farmed swiftlets competing for resources with other bird species of similar habit, e.g., migratory swallows Hirundo rustica ?
http://www.qqbirdnest.com
Is the present high rate of increase in house-farmed birds sustainable ?
If there is over-exploitation of the food resource, could this place a local or regional limit on the populations ?
Are house-farmed swiftlets competing for resources with other bird species of similar habit, e.g., migratory swallows Hirundo rustica ?
http://www.qqbirdnest.com
A new Domestication
It is evident that house-reared swiftlets are imprinted on buildings as potential nest sites.
There is no evidence (e.g., Sabah, Perak) that any house-type birds have colonised available caves.
Therefore, genetically and behaviourally they constitute a new ‘domestic’ form of swiftlet.
If they are hybrids, their scientific name is not regulated by the International Commission of Zoological Nomenclature.
For convenience, they could perhaps be known as
Aerodramus domesticus
http://www.qqbirdnest.com
There is no evidence (e.g., Sabah, Perak) that any house-type birds have colonised available caves.
Therefore, genetically and behaviourally they constitute a new ‘domestic’ form of swiftlet.
If they are hybrids, their scientific name is not regulated by the International Commission of Zoological Nomenclature.
For convenience, they could perhaps be known as
Aerodramus domesticus
http://www.qqbirdnest.com
What are the research activities of edible birdnest?
Dear swiflet farmers,
Do you know what are the research activities you can persuade besides ranching?
1. Bird’s nest physiochemical profiling and purification process development.
2. Anti-ageing properties determination of the edible bird’s nest.
3. Bird’s nest extraction process.
4. New bird’s nest cleaning process.
5. Development of standard procedure and method for genuine edible bird’s nest identification.
6. Recovery of bird’s nest by downstream processing method.
7. Protein characterization of bird’s nest.
8. Partial separation and purification of solubilized edible bird’s nest protein by ion exchange chromatography.
9. Comparative study of edible bird’s nest, white fungus, jelly, fish swimming bladder and egg white.
10. Formulation of bird’s nest extract into cosmeceutical products.
11. Proximate analysis of edible birdnest.
12. Discovery and Identification of markers for anti-cancer,anti- influenza...
13. Heavy Metals Analysis.
14. Edible birdnest product formulation and development.
15. Amino acids sequencing of edible birdnest
16. Metabolites profiling of edible birdnest.
Http://www.qqbirdnest.com
Do you know what are the research activities you can persuade besides ranching?
1. Bird’s nest physiochemical profiling and purification process development.
2. Anti-ageing properties determination of the edible bird’s nest.
3. Bird’s nest extraction process.
4. New bird’s nest cleaning process.
5. Development of standard procedure and method for genuine edible bird’s nest identification.
6. Recovery of bird’s nest by downstream processing method.
7. Protein characterization of bird’s nest.
8. Partial separation and purification of solubilized edible bird’s nest protein by ion exchange chromatography.
9. Comparative study of edible bird’s nest, white fungus, jelly, fish swimming bladder and egg white.
10. Formulation of bird’s nest extract into cosmeceutical products.
11. Proximate analysis of edible birdnest.
12. Discovery and Identification of markers for anti-cancer,anti- influenza...
13. Heavy Metals Analysis.
14. Edible birdnest product formulation and development.
15. Amino acids sequencing of edible birdnest
16. Metabolites profiling of edible birdnest.
Http://www.qqbirdnest.com
Edible Birdnest Cleaning Process燕窝清洗过程
Bird’s nest cleaning process
They are many grades of raw unclean birdnest from cave or house. Most of the raw unclean birdnest contaminanted with feather, sand, shell etc... We are lucky to have collaboration with University to explore and research a new method of cleaning the birdnest without using any chemical like sodium nitrite,sodium benzote ,hydrogen peroxide,etc. So, we are able to produce high quality of edible birdnest.
We are very concerned of the quality of edible birdnest ;we analyse each batch of raw unclean birdnest . We assured of authenticity of edible birdnest from heavy metals, like mercury, lead,arsenic,cadmium etc resulted of unhygenic practices in the farms. We discovered some farmers sprayed insectide or pesticide to the enclosed environment. We are particular about the moisture content of the birdnest because microbes like to emulate under high humidity conditions. Water activity higher than 14% will result contamination of bacterias in the edible birdnest.
We analyse raw cleaned birdnest.
We analyse and certified raw cleaned birdnest so as to differenciate from unchecked birdnest in the market. We provide protein analysis, moisture analysis, amino acids analysis,and sialic acids.
http://www.qqbirdnest.com
They are many grades of raw unclean birdnest from cave or house. Most of the raw unclean birdnest contaminanted with feather, sand, shell etc... We are lucky to have collaboration with University to explore and research a new method of cleaning the birdnest without using any chemical like sodium nitrite,sodium benzote ,hydrogen peroxide,etc. So, we are able to produce high quality of edible birdnest.
We are very concerned of the quality of edible birdnest ;we analyse each batch of raw unclean birdnest . We assured of authenticity of edible birdnest from heavy metals, like mercury, lead,arsenic,cadmium etc resulted of unhygenic practices in the farms. We discovered some farmers sprayed insectide or pesticide to the enclosed environment. We are particular about the moisture content of the birdnest because microbes like to emulate under high humidity conditions. Water activity higher than 14% will result contamination of bacterias in the edible birdnest.
We analyse raw cleaned birdnest.
We analyse and certified raw cleaned birdnest so as to differenciate from unchecked birdnest in the market. We provide protein analysis, moisture analysis, amino acids analysis,and sialic acids.
http://www.qqbirdnest.com
Monday, 9 August 2010
Do you know why edible birdnest contains mercury, lead,cadmium,sodium nitrite etc....?
Recent analysis reports by authority shown that edible birdnests contained mercury, lead, arsenic,cadmium and sodium nitrite....
How were these happened?
Our investigation of these matters proved that these were man-made disaster. As bird's premises were with birds' droppings and the high humidity in the environment, it encouraged ticks to grow. In order to get rid of the ticks, some farmers used insecticide or pesticide to spray around the enclosed environment. The mist form of insecticide absorded instantly by the nests and resulted contamination of nests. Further to this, some farmers refused to remove guano from the premises, resulted the enclosed environment with thick ammonia odour. Sodium from the nest will react with ammonia to form sodium nitrite under some conditions. Most of the Red Nests Or Blood Nests from the market proved to have high sodium nitrite. 1g of sodium nitrite proved fatal to our health.
Beware of Red Nests !
http://www.qqbirdnest.com
How were these happened?
Our investigation of these matters proved that these were man-made disaster. As bird's premises were with birds' droppings and the high humidity in the environment, it encouraged ticks to grow. In order to get rid of the ticks, some farmers used insecticide or pesticide to spray around the enclosed environment. The mist form of insecticide absorded instantly by the nests and resulted contamination of nests. Further to this, some farmers refused to remove guano from the premises, resulted the enclosed environment with thick ammonia odour. Sodium from the nest will react with ammonia to form sodium nitrite under some conditions. Most of the Red Nests Or Blood Nests from the market proved to have high sodium nitrite. 1g of sodium nitrite proved fatal to our health.
Beware of Red Nests !
http://www.qqbirdnest.com
Friday, 6 August 2010
Sodium Nitrite in Edible Birdnest
Recent food safety analysis reports by Shanghai Food Safety Department shown that most of the edible birdnest especially those red,yellow and pure white in colour nest were contained high concentration of sodium nitrite.....beware!
What is Sodium Nitrite? Is it safe in edible birdnest?
Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. When pure, it is a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic. It is also slowly oxidized by oxygen in the air to sodium nitrate, NaNO3. The compound is a strong oxidizing agent.
It is also used in manufacturing diazo dyes, nitroso compounds, and other organic compounds; in dyeing and printing textile fabrics and bleaching fibers; in photography; as a laboratory reagent and a corrosion inhibitor; in metal coatings for phosphatizing and detinning; and in the manufacture of rubber chemicals. It may also be used as an electrolyte in electrochemical grinding manufacturing processes, typically diluted to about 10% concentration in water. Sodium nitrite also has been used in human and veterinary medicine as a vasodilator, a bronchodilator, and an antidote for cyanide poisoning
Here is the extract from wikepedia
"Sodium nitrite
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article has multiple issues. Please help improve it or discuss these issues on the talk page.
Its neutrality is disputed. Tagged since June 2010.
It may not present a worldwide view of the subject. Tagged since June 2010.
It may require general cleanup to meet Wikipedia's quality standards. Tagged since March 2010.
Sodium nitrite
Identifiers
CAS number
7632-00-0 Y
PubChem
23668193
EC number
231-555-9
UN number
1500
RTECS number
RA1225000
Properties
Molecular formula
NaNO2
Molar mass
68.9953 g/mol
Appearance
white solid
Density
2.168 g/cm3
Melting point
271 °C decomp.
Solubility in water
82 g/100 ml (20 °C)
Structure
Crystal structure
Trigonal
Hazards
MSDS
External MSDS
EU Index
007-010-00-4
EU classification
Oxidant (O)Toxic (T)Dangerous for the environment (N)
R-phrases
R8, R25, R50
S-phrases
(S1/2), S45, S61
NFPA 704
0
3
1
OX
Autoignitiontemperature
489 °C
LD50
85 mg/kg
Related compounds
Other anions
Lithium nitriteSodium nitrate
Other cations
Potassium nitriteAmmonium nitrite
Y (what is this?) (verify)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references
Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. When pure, it is a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic. It is also slowly oxidized by oxygen in the air to sodium nitrate, NaNO3. The compound is a strong oxidizing agent.
It is also used in manufacturing diazo dyes, nitroso compounds, and other organic compounds; in dyeing and printing textile fabrics and bleaching fibers; in photography; as a laboratory reagent and a corrosion inhibitor; in metal coatings for phosphatizing and detinning; and in the manufacture of rubber chemicals. It may also be used as an electrolyte in electrochemical grinding manufacturing processes, typically diluted to about 10% concentration in water. Sodium nitrite also has been used in human and veterinary medicine as a vasodilator, a bronchodilator, and an antidote for cyanide poisoning.
Contents[hide]
1 Uses
1.1 In normal human diet
1.2 Food additive
1.3 Medical uses
1.4 Synthetic reagent
2 Health concerns
2.1 Mechanism of action
3 References
4 External links
//
[edit] Uses
[edit] In normal human diet
Nitrites are a normal part of human diet, found in most vegetables.[1][2][3] Spinach and lettuce can have as high as 2500 mg/Kg nitrate, curly kale (302.0 mg/kg) and green cauliflower (61.0 mg/kg), to a low of 13 mg/Kg for asparagus. Nitrite levels in 34 vegetable samples, including different varieties of cabbage, lettuce, spinach, parsley and turnips ranged between 1.1 and 57 mg/Kg, e.g. white cauliflower (3.49 mg/kg) and green cauliflower (1.47 mg/kg).[4][5] Boiling vegetables lowers nitrate but not nitrite.[5] Fresh meat contains 0.4-0.5 mg/Kg nitrite and 4–7 mg/Kg of nitrate (10–30 mg/Kg nitrate in cured meats).[3] The presence of nitrite in animal tissue is a consequence of metabolism of nitric oxide, an important neurotransmitter.[6] Nitric oxide can be created de novo from nitric oxide synthase utilizing arginine or from ingested nitrate or nitrite.[7] Most all research on negative effects of Nitrites on humans predates discovery of nitric oxide's importance to human metabolism and human endogenous metabolism of nitrite.
[edit] Food additive
As a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacterium which causes botulism. In the European Union it may be used only as a mixture with salt containing at most 0.6% sodium nitrite. It has the E number E250. Potassium nitrite (E249) is used in the same way.
While this chemical will prevent the growth of bacteria, it can be toxic in high amounts for animals, including humans. Sodium nitrite's LD50 in rats is 180 mg/kg and its human LDLo is 71 mg/kg, meaning a 65 kg person would likely have to consume at least 4.615 g to result in toxicity.[8] To prevent toxicity, sodium nitrite (blended with salt) sold as a food additive is dyed bright pink to avoid mistaking it for plain salt or sugar.
[edit] Medical uses
Recently, sodium nitrite has been found to be an effective means to increase blood flow by dilating blood vessels, acting as a vasodilator. Research is ongoing to investigate its applicability towards treatments for sickle cell anemia, cyanide poisoning, heart attacks, brain aneurysms, and pulmonary hypertension in infants.[9][10]
An intravenous mixture including sodium nitrite solution has been used as an emergency treatment for cyanide poisoning (see Cyanide#Antidote).
[edit] Synthetic reagent
Sodium nitrite is used to convert amines into diazo compounds. The synthetic utility of such a reaction is to render the amino group labile for nucleophilic substitution, as the N2 group is a better leaving group.
In the laboratory, sodium nitrite is also used to destroy excess sodium azide.[11][12]
NaNO2 + H2SO4 → HNO2 + NaHSO4
2 NaN3 + 2 HNO2 → 3 N2 + 2 NO + 2 NaOH
[edit] Health concerns
A principal concern about sodium nitrite is the formation of carcinogenic nitrosamines in meats containing sodium nitrite when exposed to high temperatures. Sodium nitrite's usage is carefully regulated in the production of cured products in the United States, as the concentration in finished products is limited to 200 ppm, and is usually lower. About 1970, it was found that ascorbic acid(vitamin C), an antioxidant, inhibits nitrosamine formation.[13] Consequently, the addition of at least 550 ppm of ascorbic acid is required in meats manufactured in the United States. Manufacturers sometimes instead use erythorbic acid, a cheaper but equally effective isomer of ascorbic acid. Additionally, manufacturers may include alpha-tocopherol (vitamin E) to further inhibit nitrosamine production. Alpha-tocopherol, ascorbic acid, and erythorbic acid all inhibit nitrosamine production by their oxidation-reduction properties. Ascorbic acid, for example, forms dehydroascorbic acid when oxidized, which when in the presence of nitrous anhydride, a potent nitrosating agent formed from sodium nitrate, reduces the nitrous anhydride into the nitric oxide gas.[14] Note that Nitrous Anhydride does not exist[15] in vitro.
Sodium nitrite consumption has also been linked to the triggering migraines in individuals who already suffer from them.[16]
A recent study has found a link between frequent ingestion of cured meats and the COPD form of lung disease. The study's researchers suggest that the high amount of nitrites in the meats was responsible; however, the team did not prove the nitrite theory. Additionally, the study does not prove that nitrites or cured meat caused higher rates of COPD, merely a link. The researchers did adjust for many of COPD's risk factors, but they commented they cannot rule out all possible unmeasurable causes or risks for COPD.[17][18]
This article or section appears to have been copied and pasted from a source, possibly in violation of a copyright.Please edit this article to remove any non-free copyrighted content and attribute free content correctly. Follow the Guide to layout and the Manual of Style. Remove this template after editing. (March 2010)
Sodium nitrite is commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef to stabilize the red color and add flavor. The preservative prevents growth of bacteria, but studies have linked eating it to various types of cancer. "This would be at the top of my list of additives to cut from my diet," says Christine Gerbstadt, M.D., M.P.H., R.D., L.D.N., a spokesperson for the American Dietetic Association. "Under certain high-temperature cooking conditions such as grilling, it transforms into a reactive compound that has been shown to promote cancer."[19]
"The cured meat industry made substantial changes to the manufacturing process in the past 20 years to address some of the concerns about nitrite in cured meats. It has stopped using sodium nitrate (except for some specialty meats) in major meat processes and reduced the use of nitrite in the processing of cured meats. Residual levels of nitrite found in nitrite-cured meats have decreased in the past 20 years and now average one-tenth of what the regulations actually allow. The industry also has increased the use of two other substances – ascorbate and erythorbate – in the curing process, which are known to deplete residual nitrite and inhibit the production of N-nitrosamines." [20][dead link]
"There...were a number of studies during the 1970s that linked the consumption of nitrite with cancer in laboratory animals or associated the consumption of cured meats with illnesses in children. As a result of some lingering concerns about nitrite safety, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The results were two scientific reports from the National Academy of Sciences (issued in 1981 and 1982). The 1981 report stated that nitrite does not cause cancer, although some population studies have found an association between high exposure to nitrite levels and certain cancers. Also, nitrite does not act directly as a cancer-causing agent in animals. The NAS recommended that both these issues be researched further. The NAS also recommended that people's exposure to both nitrates and nitrites be reduced as much as possible without jeopardizing the protection against botulism." [20][dead link]
"Two important actions in the year 2000 have reinforced the message that the use of sodium nitrite in cured meats is safe and is not associated with cancer risk in humans. The first is a thorough review of the results of sodium nitrite studies by the National Toxicology Program, which undertook the review at the request of the FDA. After carefully considering all the evidence presented, the NTP Board of Scientific Counselors voted unanimously in May 2000 that the evidence showed that sodium nitrite does not cause cancer in male rats, male mice or female rats. While they found "equivocal evidence" in the forestomachs of female mice, the scientists have determined that the finding is not relevant to human health because humans do not have forestomachs. This comprehensive review by NTP shows that sodium nitrite does not cause cancer in laboratory animals, even when they are fed massive doses throughout the animals' lifetime. The second action occurred in the state of California, where a panel of independent expert toxicologists reviewing almost 100 scientific publications about sodium nitrite voted that the evidence does not show that sodium nitrite causes developmental or reproductive toxicity. If found by the DART committee to be harmful, sodium nitrite would have been listed under the state's Proposition 65 law, which was enacted to protect citizens against known cancer-causing agents and reproductive toxicants.[20][dead link]
As of June 2004, the American Medical Association concludes that: "Data are irrefutable that when ingested in high concentrations nitrites can cause methemoglobinemia. Additionally, certain populations such as infants may be particularly vulnerable. However, the human body can tolerate fairly high levels of methemoglobin before toxemia sets in. Thus, there have been no reports of methemoglobinemia caused by nitrites added intentionally to food, although disease caused by contamination of water and food by sodium nitrite has been reported. USDA regulations do not permit nitrites and nitrates in baby, junior, or toddler foods. The scientific evidence is clear that NOCs have carcinogenic effects in animal models. Thus, it must be assumed that at the right concentrations, NOCs are likely to be carcinogenic in humans as well. The primary source of NOCs in the human diet is the nitrosation of secondary amines and amides by nitrites present in food. However, epidemiological studies cannot confirm the link between the presence of nitrites (or nitrates) in food and the formation of NOCs and the causation of human cancer. In fact, studies that suggest a link between nitrites in food and cancer have largely been disputed due to these studies’ inability to exclude confounding factors, such as recall bias. Regardless, the use of nitrites in the preparation and preservation of meats and poultry has been substantially reduced from the time when these studies were first performed. Additionally, the use of erythorbate and/or ascorbate with nitrites has been shown to inhibit the formation of NOCs. Accordingly, given the current FDA and USDA regulations on the use of nitrites, the risk of developing cancer as a result of consumption of nitrites-containing foods is negligible.[21]
[edit] Mechanism of action
Carcinogenic nitrosamines are formed when amines that occur naturally in food react with sodium nitrite found in cured meat products.
R2NH (amines) + NaNO2 (sodium nitrite) → R2N-N=O (nitrosamine)
In the presence of acid (such as in the stomach) or heat (such as via cooking), nitrosamines are converted to diazonium ions.
R2N-N=O (nitrosamine) + (acid or heat) → R-N+-N=O (diazonium ion)
Certain nitrosamines such as N-nitrosodimethylamine[22] and N-nitrosopyrrolidine[23] form carbocations that react with biological nucleophiles (such as DNA or an enzyme) in the cell.
R-N+-N=O (diazonium ion) → R+ (carbocation) + N2 (leaving group) + :Nu (biological nucleophiles) → R-Nu
If this nucleophilic substitution reaction occurs at a crucial site in a biomolecule, it can disrupt normal cell functioning leading to cancer or cell death.
[edit] References
^ Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). "Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables". Journal of Food Composition and Analysis 22: 315. doi:10.1016/j.jfca.2008.10.025.
^ http://www.wholesomebabyfood.com/nitratearticle.htm
^ a b Dennis, M J; Wilson, L A (2003). Nitrates and Nitrites. pp. 4136. doi:10.1016/B0-12-227055-X/00830-0.
^ Correia, Manuela; Barroso, ÂNgela; Barroso, M. FáTima; Soares, DéBora; Oliveira, M.B.P.P.; Delerue-Matos, Cristina (2010). "Contribution of different vegetable types to exogenous nitrate and nitrite exposure". Food Chemistry 120: 960. doi:10.1016/j.foodchem.2009.11.030.
^ a b Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). "Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables". Journal of Food Composition and Analysis 22: 315. doi:10.1016/j.jfca.2008.10.025.
^ Meulemans, A.; Delsenne, F. (1994). "Measurement of nitrite and nitrate levels in biological samples by capillary electrophoresis". Journal of Chromatography B: Biomedical Sciences and Applications 660: 401. doi:10.1016/0378-4347(94)00310-6.
^ Southan, G (1998). "Nitrogen Oxides and Hydroxyguanidines: Formation of Donors of Nitric and Nitrous Oxides and Possible Relevance to Nitrous Oxide Formation by Nitric Oxide Synthase". Nitric Oxide 2: 270. doi:10.1006/niox.1998.0187.
^ http://msds.chem.ox.ac.uk/SO/sodium_nitrite.html
^ Associated Press (9/5/2005). "Hot dog preservative could be disease cure". http://www.usatoday.com/news/health/2005-09-05-hot-dog-drug_x.htm.
^ Roxanne Khamsi (27 January 2006). "Food preservative fights cystic fibrosis complication". NewScientist.com. http://www.newscientist.com/article.ns?id=dn8643.
^ "Sodium Azide". Hazardous Waste Management. Northeastern University. March 2003. http://www.ehs.neu.edu/hazardous_waste/fact_sheets/sodium_azide/.
^ Committee on Prudent Practices for Handling, Storage, and Disposal of Chemicals in Laboratories, Board on Chemical Sciences and Technology, Commission on Physical Sciences, Mathematics, and Applications, National Research Council. (1995). Prudent practices in the laboratory: handling and disposal of chemicals. National Academy Press. ISBN 0309052297. http://books.nap.edu/openbook.php?record_id=4911&page=165.
^ C.W. Mackerness, S.A. Leach, M.H. Thompson and M.J. Hill (1989). "The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach". Carcinogenesis 10 (2): 397–399. doi:10.1093/carcin/10.2.397. PMID 2492212. http://carcin.oxfordjournals.org/cgi/content/abstract/10/2/397.
^ http://lpi.oregonstate.edu/f-w00/nitrosamine.html Nitrosamines and Cancer by Richard A. Scanlan, Ph.D.
^ Williams, D (2004). Reagents effecting nitrosation. pp. 1. doi:10.1016/B978-044451721-0/50002-5.
^ "Heading Off Migraine Pain". FDA Consumer magazine. U.S. Food and Drug Administration. 1998. http://www.fda.gov/FDAC/features/1998/398_pain.html.
^ Miranda Hitti (17 April 2007). "Study: Cured Meats, COPD May Be Linked". WebMD Medical News. http://www.webmd.com/news/20070417/study-copd-cured-meats-may-be-linked.
^ Jiang, R.; Paik, D. C.; Hankinson, J. L.; Barr, R. G. (2007). "Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults". American Journal of Respiratory and Critical Care Medicine 175: 798. doi:10.1164/rccm.200607-969OC.
^ http://health.msn.com/nutrition/slideshow.aspx?cp-documentid=100204508
^ a b c http://www.medem.com/?q=medlib/article/ZZZ80XEN0IC
^ http://www.ama-assn.org/ama/no-index/about-ama/13661.shtml
^ Najm, Issam; Trussell, R. Rhodes (February 2001). "NDMA Formation in Water and Wastewater". Journal AWWA 93 (2): 92–99.
^ Donald D. Bills, Kjell I. Hildrum, Richard A. Scanlan, Leonard M. Libbey (May 1973). "Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods". J. Agric. Food Chem. 21 (5): 876–877. doi:10.1021/jf60189a029. PMID 4739004.
[edit] External links
Organic Consumers Association: Why Processed Meats Are Dangerous to Your Health
ATSDR - Case Studies in Environmental Medicine - Nitrate/Nitrite Toxicity U.S. Department of Health and Human Services (public domain)
International Chemical Safety Card 1120.
European Chemicals Bureau.
National Center for Home Food Preservation Nitrates and Nitrites.
TR-495: Toxicology and Carcinogenesis Studies of Sodium Nitrite (CAS NO. 7632-00-0) Drinking Water Studies in F344/N Rats and B6C3F1 Mice.
FOX news article concerning carcinogicity and hot dogs
[show]
v • d • eAntidotes (V03AB)
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Nerve agent / Organophosphate poisoning
Atropine# · Biperiden · Diazepam# · Oximes (Pralidoxime, Obidoxime) · see also Cholinesterase
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nitrite (Amyl nitrite, Sodium nitrite#) · Sodium thiosulfate# · 4-Dimethylaminophenol · Hydroxocobalamin
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Other
Prednisolone and promethazine · oxidizing agent (potassium permanganate) · iodine-131 (Potassium iodide) · Methylthioninium chloride#
Emetic
Ipecacuanha (Syrup of ipecac) · Copper sulfate
#WHO-EM. ‡Withdrawn from market. CLINICAL TRIALS: †Phase III. §Never to phase III
M: TOX
gen / txn
pto
ant
[show]
v • d • e Sodium compounds
NaAlO2 · NaBH3(CN) · NaBH4 · NaBr · NaBrO4 · NaCH3COO · NaCN · NaC6H5CO2 · NaC6H4(OH)CO2 · NaCl · NaClO · NaClO2 · NaClO3 · NaClO4 · NaF · NaH · NaHCO3 · NaHSO3 · NaHSO4 · NaI · NaIO3 · NaIO4 · NaMnO4 · NaNH2 · NaNO2 · NaNO3 · NaN3 · NaOH · NaO2 · NaPO2H2 · NaReO4 · NaSCN · NaSH · NaTcO4 · NaVO3 · Na2CO3 · Na2C2O4 · Na2CrO4 · Na2Cr2O7 · Na2MnO4 · Na2MoO4 · Na2O · Na2O2 · Na2O(UO3)2 · Na2S · Na2SO3 · Na2SO4 · Na2S2O3 · Na2S2O4 · Na2S2O5 · Na2S2O6 · Na2S2O7 · Na2S2O8 · Na2Se · Na2SeO3 · Na2SeO4 · Na2SiO3 · Na2Te · Na2TeO3 · Na2Ti3O7 · Na2U2O7 · NaWO4 · Na2Zn(OH)4 · Na3N · Na3P · Na3VO4 · Na4Fe(CN)6 · Na5P3O10
Retrieved from "http://en.wikipedia.org/wiki/Sodium_nitrite"
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What is Sodium Nitrite? Is it safe in edible birdnest?
Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. When pure, it is a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic. It is also slowly oxidized by oxygen in the air to sodium nitrate, NaNO3. The compound is a strong oxidizing agent.
It is also used in manufacturing diazo dyes, nitroso compounds, and other organic compounds; in dyeing and printing textile fabrics and bleaching fibers; in photography; as a laboratory reagent and a corrosion inhibitor; in metal coatings for phosphatizing and detinning; and in the manufacture of rubber chemicals. It may also be used as an electrolyte in electrochemical grinding manufacturing processes, typically diluted to about 10% concentration in water. Sodium nitrite also has been used in human and veterinary medicine as a vasodilator, a bronchodilator, and an antidote for cyanide poisoning
Here is the extract from wikepedia
"Sodium nitrite
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article has multiple issues. Please help improve it or discuss these issues on the talk page.
Its neutrality is disputed. Tagged since June 2010.
It may not present a worldwide view of the subject. Tagged since June 2010.
It may require general cleanup to meet Wikipedia's quality standards. Tagged since March 2010.
Sodium nitrite
Identifiers
CAS number
7632-00-0 Y
PubChem
23668193
EC number
231-555-9
UN number
1500
RTECS number
RA1225000
Properties
Molecular formula
NaNO2
Molar mass
68.9953 g/mol
Appearance
white solid
Density
2.168 g/cm3
Melting point
271 °C decomp.
Solubility in water
82 g/100 ml (20 °C)
Structure
Crystal structure
Trigonal
Hazards
MSDS
External MSDS
EU Index
007-010-00-4
EU classification
Oxidant (O)Toxic (T)Dangerous for the environment (N)
R-phrases
R8, R25, R50
S-phrases
(S1/2), S45, S61
NFPA 704
0
3
1
OX
Autoignitiontemperature
489 °C
LD50
85 mg/kg
Related compounds
Other anions
Lithium nitriteSodium nitrate
Other cations
Potassium nitriteAmmonium nitrite
Y (what is this?) (verify)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references
Sodium nitrite, with chemical formula NaNO2, is used as a color fixative and preservative in meats and fish. When pure, it is a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic. It is also slowly oxidized by oxygen in the air to sodium nitrate, NaNO3. The compound is a strong oxidizing agent.
It is also used in manufacturing diazo dyes, nitroso compounds, and other organic compounds; in dyeing and printing textile fabrics and bleaching fibers; in photography; as a laboratory reagent and a corrosion inhibitor; in metal coatings for phosphatizing and detinning; and in the manufacture of rubber chemicals. It may also be used as an electrolyte in electrochemical grinding manufacturing processes, typically diluted to about 10% concentration in water. Sodium nitrite also has been used in human and veterinary medicine as a vasodilator, a bronchodilator, and an antidote for cyanide poisoning.
Contents[hide]
1 Uses
1.1 In normal human diet
1.2 Food additive
1.3 Medical uses
1.4 Synthetic reagent
2 Health concerns
2.1 Mechanism of action
3 References
4 External links
//
[edit] Uses
[edit] In normal human diet
Nitrites are a normal part of human diet, found in most vegetables.[1][2][3] Spinach and lettuce can have as high as 2500 mg/Kg nitrate, curly kale (302.0 mg/kg) and green cauliflower (61.0 mg/kg), to a low of 13 mg/Kg for asparagus. Nitrite levels in 34 vegetable samples, including different varieties of cabbage, lettuce, spinach, parsley and turnips ranged between 1.1 and 57 mg/Kg, e.g. white cauliflower (3.49 mg/kg) and green cauliflower (1.47 mg/kg).[4][5] Boiling vegetables lowers nitrate but not nitrite.[5] Fresh meat contains 0.4-0.5 mg/Kg nitrite and 4–7 mg/Kg of nitrate (10–30 mg/Kg nitrate in cured meats).[3] The presence of nitrite in animal tissue is a consequence of metabolism of nitric oxide, an important neurotransmitter.[6] Nitric oxide can be created de novo from nitric oxide synthase utilizing arginine or from ingested nitrate or nitrite.[7] Most all research on negative effects of Nitrites on humans predates discovery of nitric oxide's importance to human metabolism and human endogenous metabolism of nitrite.
[edit] Food additive
As a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacterium which causes botulism. In the European Union it may be used only as a mixture with salt containing at most 0.6% sodium nitrite. It has the E number E250. Potassium nitrite (E249) is used in the same way.
While this chemical will prevent the growth of bacteria, it can be toxic in high amounts for animals, including humans. Sodium nitrite's LD50 in rats is 180 mg/kg and its human LDLo is 71 mg/kg, meaning a 65 kg person would likely have to consume at least 4.615 g to result in toxicity.[8] To prevent toxicity, sodium nitrite (blended with salt) sold as a food additive is dyed bright pink to avoid mistaking it for plain salt or sugar.
[edit] Medical uses
Recently, sodium nitrite has been found to be an effective means to increase blood flow by dilating blood vessels, acting as a vasodilator. Research is ongoing to investigate its applicability towards treatments for sickle cell anemia, cyanide poisoning, heart attacks, brain aneurysms, and pulmonary hypertension in infants.[9][10]
An intravenous mixture including sodium nitrite solution has been used as an emergency treatment for cyanide poisoning (see Cyanide#Antidote).
[edit] Synthetic reagent
Sodium nitrite is used to convert amines into diazo compounds. The synthetic utility of such a reaction is to render the amino group labile for nucleophilic substitution, as the N2 group is a better leaving group.
In the laboratory, sodium nitrite is also used to destroy excess sodium azide.[11][12]
NaNO2 + H2SO4 → HNO2 + NaHSO4
2 NaN3 + 2 HNO2 → 3 N2 + 2 NO + 2 NaOH
[edit] Health concerns
A principal concern about sodium nitrite is the formation of carcinogenic nitrosamines in meats containing sodium nitrite when exposed to high temperatures. Sodium nitrite's usage is carefully regulated in the production of cured products in the United States, as the concentration in finished products is limited to 200 ppm, and is usually lower. About 1970, it was found that ascorbic acid(vitamin C), an antioxidant, inhibits nitrosamine formation.[13] Consequently, the addition of at least 550 ppm of ascorbic acid is required in meats manufactured in the United States. Manufacturers sometimes instead use erythorbic acid, a cheaper but equally effective isomer of ascorbic acid. Additionally, manufacturers may include alpha-tocopherol (vitamin E) to further inhibit nitrosamine production. Alpha-tocopherol, ascorbic acid, and erythorbic acid all inhibit nitrosamine production by their oxidation-reduction properties. Ascorbic acid, for example, forms dehydroascorbic acid when oxidized, which when in the presence of nitrous anhydride, a potent nitrosating agent formed from sodium nitrate, reduces the nitrous anhydride into the nitric oxide gas.[14] Note that Nitrous Anhydride does not exist[15] in vitro.
Sodium nitrite consumption has also been linked to the triggering migraines in individuals who already suffer from them.[16]
A recent study has found a link between frequent ingestion of cured meats and the COPD form of lung disease. The study's researchers suggest that the high amount of nitrites in the meats was responsible; however, the team did not prove the nitrite theory. Additionally, the study does not prove that nitrites or cured meat caused higher rates of COPD, merely a link. The researchers did adjust for many of COPD's risk factors, but they commented they cannot rule out all possible unmeasurable causes or risks for COPD.[17][18]
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Sodium nitrite is commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef to stabilize the red color and add flavor. The preservative prevents growth of bacteria, but studies have linked eating it to various types of cancer. "This would be at the top of my list of additives to cut from my diet," says Christine Gerbstadt, M.D., M.P.H., R.D., L.D.N., a spokesperson for the American Dietetic Association. "Under certain high-temperature cooking conditions such as grilling, it transforms into a reactive compound that has been shown to promote cancer."[19]
"The cured meat industry made substantial changes to the manufacturing process in the past 20 years to address some of the concerns about nitrite in cured meats. It has stopped using sodium nitrate (except for some specialty meats) in major meat processes and reduced the use of nitrite in the processing of cured meats. Residual levels of nitrite found in nitrite-cured meats have decreased in the past 20 years and now average one-tenth of what the regulations actually allow. The industry also has increased the use of two other substances – ascorbate and erythorbate – in the curing process, which are known to deplete residual nitrite and inhibit the production of N-nitrosamines." [20][dead link]
"There...were a number of studies during the 1970s that linked the consumption of nitrite with cancer in laboratory animals or associated the consumption of cured meats with illnesses in children. As a result of some lingering concerns about nitrite safety, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The results were two scientific reports from the National Academy of Sciences (issued in 1981 and 1982). The 1981 report stated that nitrite does not cause cancer, although some population studies have found an association between high exposure to nitrite levels and certain cancers. Also, nitrite does not act directly as a cancer-causing agent in animals. The NAS recommended that both these issues be researched further. The NAS also recommended that people's exposure to both nitrates and nitrites be reduced as much as possible without jeopardizing the protection against botulism." [20][dead link]
"Two important actions in the year 2000 have reinforced the message that the use of sodium nitrite in cured meats is safe and is not associated with cancer risk in humans. The first is a thorough review of the results of sodium nitrite studies by the National Toxicology Program, which undertook the review at the request of the FDA. After carefully considering all the evidence presented, the NTP Board of Scientific Counselors voted unanimously in May 2000 that the evidence showed that sodium nitrite does not cause cancer in male rats, male mice or female rats. While they found "equivocal evidence" in the forestomachs of female mice, the scientists have determined that the finding is not relevant to human health because humans do not have forestomachs. This comprehensive review by NTP shows that sodium nitrite does not cause cancer in laboratory animals, even when they are fed massive doses throughout the animals' lifetime. The second action occurred in the state of California, where a panel of independent expert toxicologists reviewing almost 100 scientific publications about sodium nitrite voted that the evidence does not show that sodium nitrite causes developmental or reproductive toxicity. If found by the DART committee to be harmful, sodium nitrite would have been listed under the state's Proposition 65 law, which was enacted to protect citizens against known cancer-causing agents and reproductive toxicants.[20][dead link]
As of June 2004, the American Medical Association concludes that: "Data are irrefutable that when ingested in high concentrations nitrites can cause methemoglobinemia. Additionally, certain populations such as infants may be particularly vulnerable. However, the human body can tolerate fairly high levels of methemoglobin before toxemia sets in. Thus, there have been no reports of methemoglobinemia caused by nitrites added intentionally to food, although disease caused by contamination of water and food by sodium nitrite has been reported. USDA regulations do not permit nitrites and nitrates in baby, junior, or toddler foods. The scientific evidence is clear that NOCs have carcinogenic effects in animal models. Thus, it must be assumed that at the right concentrations, NOCs are likely to be carcinogenic in humans as well. The primary source of NOCs in the human diet is the nitrosation of secondary amines and amides by nitrites present in food. However, epidemiological studies cannot confirm the link between the presence of nitrites (or nitrates) in food and the formation of NOCs and the causation of human cancer. In fact, studies that suggest a link between nitrites in food and cancer have largely been disputed due to these studies’ inability to exclude confounding factors, such as recall bias. Regardless, the use of nitrites in the preparation and preservation of meats and poultry has been substantially reduced from the time when these studies were first performed. Additionally, the use of erythorbate and/or ascorbate with nitrites has been shown to inhibit the formation of NOCs. Accordingly, given the current FDA and USDA regulations on the use of nitrites, the risk of developing cancer as a result of consumption of nitrites-containing foods is negligible.[21]
[edit] Mechanism of action
Carcinogenic nitrosamines are formed when amines that occur naturally in food react with sodium nitrite found in cured meat products.
R2NH (amines) + NaNO2 (sodium nitrite) → R2N-N=O (nitrosamine)
In the presence of acid (such as in the stomach) or heat (such as via cooking), nitrosamines are converted to diazonium ions.
R2N-N=O (nitrosamine) + (acid or heat) → R-N+-N=O (diazonium ion)
Certain nitrosamines such as N-nitrosodimethylamine[22] and N-nitrosopyrrolidine[23] form carbocations that react with biological nucleophiles (such as DNA or an enzyme) in the cell.
R-N+-N=O (diazonium ion) → R+ (carbocation) + N2 (leaving group) + :Nu (biological nucleophiles) → R-Nu
If this nucleophilic substitution reaction occurs at a crucial site in a biomolecule, it can disrupt normal cell functioning leading to cancer or cell death.
[edit] References
^ Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). "Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables". Journal of Food Composition and Analysis 22: 315. doi:10.1016/j.jfca.2008.10.025.
^ http://www.wholesomebabyfood.com/nitratearticle.htm
^ a b Dennis, M J; Wilson, L A (2003). Nitrates and Nitrites. pp. 4136. doi:10.1016/B0-12-227055-X/00830-0.
^ Correia, Manuela; Barroso, ÂNgela; Barroso, M. FáTima; Soares, DéBora; Oliveira, M.B.P.P.; Delerue-Matos, Cristina (2010). "Contribution of different vegetable types to exogenous nitrate and nitrite exposure". Food Chemistry 120: 960. doi:10.1016/j.foodchem.2009.11.030.
^ a b Leszczyńska, Teresa; Filipiak-Florkiewicz, Agnieszka; Cieślik, Ewa; Sikora, ElżBieta; Pisulewski, Paweł M. (2009). "Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables". Journal of Food Composition and Analysis 22: 315. doi:10.1016/j.jfca.2008.10.025.
^ Meulemans, A.; Delsenne, F. (1994). "Measurement of nitrite and nitrate levels in biological samples by capillary electrophoresis". Journal of Chromatography B: Biomedical Sciences and Applications 660: 401. doi:10.1016/0378-4347(94)00310-6.
^ Southan, G (1998). "Nitrogen Oxides and Hydroxyguanidines: Formation of Donors of Nitric and Nitrous Oxides and Possible Relevance to Nitrous Oxide Formation by Nitric Oxide Synthase". Nitric Oxide 2: 270. doi:10.1006/niox.1998.0187.
^ http://msds.chem.ox.ac.uk/SO/sodium_nitrite.html
^ Associated Press (9/5/2005). "Hot dog preservative could be disease cure". http://www.usatoday.com/news/health/2005-09-05-hot-dog-drug_x.htm.
^ Roxanne Khamsi (27 January 2006). "Food preservative fights cystic fibrosis complication". NewScientist.com. http://www.newscientist.com/article.ns?id=dn8643.
^ "Sodium Azide". Hazardous Waste Management. Northeastern University. March 2003. http://www.ehs.neu.edu/hazardous_waste/fact_sheets/sodium_azide/.
^ Committee on Prudent Practices for Handling, Storage, and Disposal of Chemicals in Laboratories, Board on Chemical Sciences and Technology, Commission on Physical Sciences, Mathematics, and Applications, National Research Council. (1995). Prudent practices in the laboratory: handling and disposal of chemicals. National Academy Press. ISBN 0309052297. http://books.nap.edu/openbook.php?record_id=4911&page=165.
^ C.W. Mackerness, S.A. Leach, M.H. Thompson and M.J. Hill (1989). "The inhibition of bacterially mediated N-nitrosation by vitamin C: relevance to the inhibition of endogenous N-nitrosation in the achlorhydric stomach". Carcinogenesis 10 (2): 397–399. doi:10.1093/carcin/10.2.397. PMID 2492212. http://carcin.oxfordjournals.org/cgi/content/abstract/10/2/397.
^ http://lpi.oregonstate.edu/f-w00/nitrosamine.html Nitrosamines and Cancer by Richard A. Scanlan, Ph.D.
^ Williams, D (2004). Reagents effecting nitrosation. pp. 1. doi:10.1016/B978-044451721-0/50002-5.
^ "Heading Off Migraine Pain". FDA Consumer magazine. U.S. Food and Drug Administration. 1998. http://www.fda.gov/FDAC/features/1998/398_pain.html.
^ Miranda Hitti (17 April 2007). "Study: Cured Meats, COPD May Be Linked". WebMD Medical News. http://www.webmd.com/news/20070417/study-copd-cured-meats-may-be-linked.
^ Jiang, R.; Paik, D. C.; Hankinson, J. L.; Barr, R. G. (2007). "Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults". American Journal of Respiratory and Critical Care Medicine 175: 798. doi:10.1164/rccm.200607-969OC.
^ http://health.msn.com/nutrition/slideshow.aspx?cp-documentid=100204508
^ a b c http://www.medem.com/?q=medlib/article/ZZZ80XEN0IC
^ http://www.ama-assn.org/ama/no-index/about-ama/13661.shtml
^ Najm, Issam; Trussell, R. Rhodes (February 2001). "NDMA Formation in Water and Wastewater". Journal AWWA 93 (2): 92–99.
^ Donald D. Bills, Kjell I. Hildrum, Richard A. Scanlan, Leonard M. Libbey (May 1973). "Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods". J. Agric. Food Chem. 21 (5): 876–877. doi:10.1021/jf60189a029. PMID 4739004.
[edit] External links
Organic Consumers Association: Why Processed Meats Are Dangerous to Your Health
ATSDR - Case Studies in Environmental Medicine - Nitrate/Nitrite Toxicity U.S. Department of Health and Human Services (public domain)
International Chemical Safety Card 1120.
European Chemicals Bureau.
National Center for Home Food Preservation Nitrates and Nitrites.
TR-495: Toxicology and Carcinogenesis Studies of Sodium Nitrite (CAS NO. 7632-00-0) Drinking Water Studies in F344/N Rats and B6C3F1 Mice.
FOX news article concerning carcinogicity and hot dogs
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