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)
Nervous system
Nerve agent / Organophosphate poisoning
Atropine# · Biperiden · Diazepam# · Oximes (Pralidoxime, Obidoxime) · see also Cholinesterase
Opioid overdose
Diprenorphine · Doxapram · Nalorphine · Naloxone# · Naltrexone · Nalmefene
Barbiturate overdose
Bemegride · Ethamivan
Benzodiazepine overdose
Cyprodenate · Flumazenil
GHB overdose
Physostigmine · SCH-50911
Reversal of neuromuscular blockade
Sugammadex
Cardiovascular
Heparin
Protamine#
Digoxin toxicity
Digoxin Immune Fab
Beta blocker
Glucagon
Other
Methanol / Ethylene glycol poisoning
Ethanol · Fomepizole
Paracetamol toxicity (Acetaminophen)
Acetylcysteine# · Glutathione · Methionine#
Arsenic poisoning
Dimercaprol# · Succimer
Cyanide poisoning
nitrite (Amyl nitrite, Sodium nitrite#) · Sodium thiosulfate# · 4-Dimethylaminophenol · Hydroxocobalamin
Toxic metals (cadmium, mercury, lead, thallium)
Edetates · Dimercaprol# · Prussian blue#
Hydrofluoric acid
Calcium gluconate#
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"
Categories: Sodium compounds Nitrites Color fixers Curing agents Corrosion inhibitors Food additives Garde manger Antidotes World Health Organization essential medicines Oxidizing agents
Hidden categories: NPOV disputes from June 2010 Articles with limited geographic scope Articles needing cleanup from March 2010 All pages needing cleanup Chemboxes which contain changes to watched fields Copied and pasted articles and sections All articles with dead external links Articles with dead external links from March 2010
Personal tools
New features
Log in / create account
Namespaces
Article
Discussion
Variants
Views
Read
Edit
View history
Actions
Search
Navigation
Main page
Contents
Featured content
Current events
Random article
Interaction
About Wikipedia
Community portal
Recent changes
Contact Wikipedia
Donate to Wikipedia
Help
Toolbox
What links here
Related changes
Upload file
Special pages
Permanent link
Cite this page
Print/export
Create a book
Download as PDF
Printable version
Languages
العربية
Bosanski
Català
Česky
Deutsch
Français
Italiano
עברית
Lietuvių
Magyar
Nederlands
日本語
Norsk (bokmål)
Polski
Português
Română
Русский
Српски / Srpski
Suomi
Svenska
中文
This page was last modified on 6 July 2010 at 06:58.
Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. See Terms of Use for details.Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.
Contact us "
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)
Nervous system
Nerve agent / Organophosphate poisoning
Atropine# · Biperiden · Diazepam# · Oximes (Pralidoxime, Obidoxime) · see also Cholinesterase
Opioid overdose
Diprenorphine · Doxapram · Nalorphine · Naloxone# · Naltrexone · Nalmefene
Barbiturate overdose
Bemegride · Ethamivan
Benzodiazepine overdose
Cyprodenate · Flumazenil
GHB overdose
Physostigmine · SCH-50911
Reversal of neuromuscular blockade
Sugammadex
Cardiovascular
Heparin
Protamine#
Digoxin toxicity
Digoxin Immune Fab
Beta blocker
Glucagon
Other
Methanol / Ethylene glycol poisoning
Ethanol · Fomepizole
Paracetamol toxicity (Acetaminophen)
Acetylcysteine# · Glutathione · Methionine#
Arsenic poisoning
Dimercaprol# · Succimer
Cyanide poisoning
nitrite (Amyl nitrite, Sodium nitrite#) · Sodium thiosulfate# · 4-Dimethylaminophenol · Hydroxocobalamin
Toxic metals (cadmium, mercury, lead, thallium)
Edetates · Dimercaprol# · Prussian blue#
Hydrofluoric acid
Calcium gluconate#
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"
Categories: Sodium compounds Nitrites Color fixers Curing agents Corrosion inhibitors Food additives Garde manger Antidotes World Health Organization essential medicines Oxidizing agents
Hidden categories: NPOV disputes from June 2010 Articles with limited geographic scope Articles needing cleanup from March 2010 All pages needing cleanup Chemboxes which contain changes to watched fields Copied and pasted articles and sections All articles with dead external links Articles with dead external links from March 2010
Personal tools
New features
Log in / create account
Namespaces
Article
Discussion
Variants
Views
Read
Edit
View history
Actions
Search
Navigation
Main page
Contents
Featured content
Current events
Random article
Interaction
About Wikipedia
Community portal
Recent changes
Contact Wikipedia
Donate to Wikipedia
Help
Toolbox
What links here
Related changes
Upload file
Special pages
Permanent link
Cite this page
Print/export
Create a book
Download as PDF
Printable version
Languages
العربية
Bosanski
Català
Česky
Deutsch
Français
Italiano
עברית
Lietuvių
Magyar
Nederlands
日本語
Norsk (bokmål)
Polski
Português
Română
Русский
Српски / Srpski
Suomi
Svenska
中文
This page was last modified on 6 July 2010 at 06:58.
Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. See Terms of Use for details.Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.
Contact us "
亚硝酸盐中毒急救方法The danger of sodium nitrite in birdnest
亚硝酸盐中毒急救方法
时间： 2008-02-13 文章来源： 北京卫生信息网
吃了含过量亚硝酸盐的食物引起的中毒叫做亚硝酸盐中毒。在春节期间，亚硝酸盐中毒最常见的原因为食用未腌透的咸菜、腌咸肉或加工的熟食卤味等。
亚硝酸盐，又叫工业用盐，常用做食品加工的防腐剂和着色剂、合成金属表面的处理剂或染料，也可用做急性氰化物中毒的解毒剂和医疗器械消毒剂。由于亚硝酸盐的物理性状与食盐相似，常导致误食中毒。多见于亚硝酸盐当作食盐误食，或进食含有亚硝酸盐的植物，如青菜、小白菜、韭菜、菠菜、莴苣、萝卜叶等。尤其是自制或腐烂的上述蔬菜，一些野菜如芥菜、灰菜等，以及新腌制的咸菜、变质的残剩菜，因含有较多的硝酸盐，过量食用后，肠道细菌可将硝酸盐还原成亚硝酸盐。后者为一种氧化剂，过多地吸收入血液中，可将正常的血红蛋白氧化成高铁血红蛋白，血红蛋白的铁由二价变为三价，失去携氧能力，使组织出现缺氧现象。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，失去运氧功能，致使组织缺氧，出现口唇和皮肤青紫而中毒。摄入0.2～0.5克亚硝酸盐即可引起中毒，摄入1～2克可致人死亡。
皮肤青紫是本病的一大特征，尤其以嘴唇青紫最为常见。亚硝酸盐还可以直接作用于血管，引起周围血管扩张，出现头晕、头痛、恶心、呕吐甚至血压下降或休克等临床表现，若抢救不及时，则易造成死亡。
中毒原因主要有：①误将亚硝酸盐当做食盐。②在肉食加工时使用本品作为鱼、肉加工品的发色剂和催熟剂，若剂量掌握不当，可导致中毒。③未腌透的酸菜、咸菜（5～8日含量最高）、肉制品和变质的剩菜均含有大量的硝酸盐，进食后经肠道细菌还原，硝酸盐可转变为亚硝酸盐而致人中毒。4饮用含亚硝酸盐的井水、蒸锅水，也可引起中毒。
中毒潜伏期一般为1～3小时，肠源性青紫症最短的只有10～15分钟。发病时，患者有恶心、呕吐、腹胀、腹痛及（或）腹泻等消化道刺激症状，同时伴有头晕、头痛，明显乏力，胸闷，嗜睡，出汗，口唇、耳廓、指（趾）甲紫绀等，检测高铁血红蛋白在10％～30％。重者可有心悸、呼吸困难，甚至心律紊乱、惊厥、休克、昏迷和呼吸衰竭，皮肤、黏膜明显紫绀，高铁血红蛋白往往超过50％，如不及时抢救，可危及生命。
由于亚硝酸盐中毒危害性较大，节日期间要严把病从口入关，做到“五不吃”：不吃腐烂变质的食物、不吃隔夜菜和变味的剩饭剩菜、不吃在冰箱放置过久的食品、不吃劣质熟食品、不吃过多的腌制品，尤其是未腌透的咸菜。
主要治疗措施：①尽快催吐、洗胃。即用1:5000高锰酸钾溶液彻底洗胃，之后用硫酸镁或硫酸钠导泻。②应用解毒剂亚甲蓝1～2mg/kg，加入50％葡萄糖40ml进行静脉注射，必要时可于两小时后重复使用，直至高铁血红蛋白血症消失。同时，用高渗葡萄糖和大剂量维生素C、辅酶A等，可加强亚甲蓝的疗效。对危重患者可输入一定量的鲜血，及时处理休克，纠正酸中毒，给予吸氧及其他对症处理抽搐、呼吸衰竭等。
预防措施为：①加强宣传教育，提高人们的防范意识，存放亚硝酸盐的容器或外包装上应有醒目标志，严禁将亚硝酸盐与食盐混放。②在肉制品加工过程中，不要超量使用亚硝酸盐。③禁食腐烂变质的蔬菜，尽量不吃隔夜的剩饭菜、不饮用蒸锅水。4少吃咸鱼、咸蛋、咸菜等。⑤在食品腌制过程中，注意掌握腌制时间、温度，食盐用量应掌握在10％～20％，一般应在腌制半月后再食用。 第1页 共1页 第 1 页
－相关文章－
亚硝酸盐中毒急救方法
时间： 2008-02-13 文章来源： 北京卫生信息网
吃了含过量亚硝酸盐的食物引起的中毒叫做亚硝酸盐中毒。在春节期间，亚硝酸盐中毒最常见的原因为食用未腌透的咸菜、腌咸肉或加工的熟食卤味等。
亚硝酸盐，又叫工业用盐，常用做食品加工的防腐剂和着色剂、合成金属表面的处理剂或染料，也可用做急性氰化物中毒的解毒剂和医疗器械消毒剂。由于亚硝酸盐的物理性状与食盐相似，常导致误食中毒。多见于亚硝酸盐当作食盐误食，或进食含有亚硝酸盐的植物，如青菜、小白菜、韭菜、菠菜、莴苣、萝卜叶等。尤其是自制或腐烂的上述蔬菜，一些野菜如芥菜、灰菜等，以及新腌制的咸菜、变质的残剩菜，因含有较多的硝酸盐，过量食用后，肠道细菌可将硝酸盐还原成亚硝酸盐。后者为一种氧化剂，过多地吸收入血液中，可将正常的血红蛋白氧化成高铁血红蛋白，血红蛋白的铁由二价变为三价，失去携氧能力，使组织出现缺氧现象。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，失去运氧功能，致使组织缺氧，出现口唇和皮肤青紫而中毒。摄入0.2～0.5克亚硝酸盐即可引起中毒，摄入1～2克可致人死亡。
皮肤青紫是本病的一大特征，尤其以嘴唇青紫最为常见。亚硝酸盐还可以直接作用于血管，引起周围血管扩张，出现头晕、头痛、恶心、呕吐甚至血压下降或休克等临床表现，若抢救不及时，则易造成死亡。
中毒原因主要有：①误将亚硝酸盐当做食盐。②在肉食加工时使用本品作为鱼、肉加工品的发色剂和催熟剂，若剂量掌握不当，可导致中毒。③未腌透的酸菜、咸菜（5～8日含量最高）、肉制品和变质的剩菜均含有大量的硝酸盐，进食后经肠道细菌还原，硝酸盐可转变为亚硝酸盐而致人中毒。4饮用含亚硝酸盐的井水、蒸锅水，也可引起中毒。
中毒潜伏期一般为1～3小时，肠源性青紫症最短的只有10～15分钟。发病时，患者有恶心、呕吐、腹胀、腹痛及（或）腹泻等消化道刺激症状，同时伴有头晕、头痛，明显乏力，胸闷，嗜睡，出汗，口唇、耳廓、指（趾）甲紫绀等，检测高铁血红蛋白在10％～30％。重者可有心悸、呼吸困难，甚至心律紊乱、惊厥、休克、昏迷和呼吸衰竭，皮肤、黏膜明显紫绀，高铁血红蛋白往往超过50％，如不及时抢救，可危及生命。
由于亚硝酸盐中毒危害性较大，节日期间要严把病从口入关，做到“五不吃”：不吃腐烂变质的食物、不吃隔夜菜和变味的剩饭剩菜、不吃在冰箱放置过久的食品、不吃劣质熟食品、不吃过多的腌制品，尤其是未腌透的咸菜。
主要治疗措施：①尽快催吐、洗胃。即用1:5000高锰酸钾溶液彻底洗胃，之后用硫酸镁或硫酸钠导泻。②应用解毒剂亚甲蓝1～2mg/kg，加入50％葡萄糖40ml进行静脉注射，必要时可于两小时后重复使用，直至高铁血红蛋白血症消失。同时，用高渗葡萄糖和大剂量维生素C、辅酶A等，可加强亚甲蓝的疗效。对危重患者可输入一定量的鲜血，及时处理休克，纠正酸中毒，给予吸氧及其他对症处理抽搐、呼吸衰竭等。
预防措施为：①加强宣传教育，提高人们的防范意识，存放亚硝酸盐的容器或外包装上应有醒目标志，严禁将亚硝酸盐与食盐混放。②在肉制品加工过程中，不要超量使用亚硝酸盐。③禁食腐烂变质的蔬菜，尽量不吃隔夜的剩饭菜、不饮用蒸锅水。4少吃咸鱼、咸蛋、咸菜等。⑤在食品腌制过程中，注意掌握腌制时间、温度，食盐用量应掌握在10％～20％，一般应在腌制半月后再食用。 第1页 共1页 第 1 页
－相关文章－
亚硝酸盐中毒急救方法
Subscribe to:
Posts (Atom)
