Investigation of Nitrite Cognition Among College Students

Xiaozhen Wei; Xiyuan Wei

doi:10.54097/ajst.v7i2.11510

Authors

Xiaozhen Wei
Xiyuan Wei

DOI:

https://doi.org/10.54097/ajst.v7i2.11510

Keywords:

Nitrite, Cognition, Fried baked goods, Content, Analyze.

Abstract

The differences of nitrite cognition among medical students in Guangxi University of Science and Technology were studied. SPSS27.0 software was used for data analysis. There were statistically significant differences in the recognition scores of nitrite among students of different gender, age, education, major and grade (P < 0.05), and the content of nitrite in the tested samples were all within the national safety limit standard. The students surveyed in this study had a high awareness rate of nitrite and poisoning hazards, and different students had different awareness of nitrite.

Downloads

Download data is not yet available.

References

Zhu Peipei, Tang Honggang, Xiao Chaogeng, et al. Effect of beet powder and sodium nitrite compound on Quality of Chinese sausage[J].Science and Technology of Food Industry, 2017, 38(1): 269-272327. (in Chinese)

ZHAO Qing-Wu, LIU Zhi-Xin, Zhao Dan, et al. Improved method for determination of nitrite in food [J]. Medical Animal Control,2018,(05):509-510. (in Chinese)

Chen Youjun. Optimization of determination method for nitrite content in meat products [J]. Chinese Food, 2021, (15) : 56-57. (in Chinese)

Wang Houhong, Ruan Hua, Wang Houman. Investigation and analysis of nitrite food poisoning [J]. Straits Journal of Preventive Medicine, 2010, (01) : 12.

CANG P. Investigation on nitrite food poisoning caused by barbecue on campus [J]. Chinese Journal of School Medicine, 2014, (11) : 809+811. (in Chinese)