As the saying goes, "light snow pickles vegetables, heavy snow pickles meat.". The weather is getting colder, and in many places, cured foods such as sausages, salted duck, and pickled meat are being sun dried on the rooftops. Many consumers have found that cured meat that has been left for a long time may emit a "hala flavor", which is precisely the flavor emitted by the oxidation of oil in cured meat. The peroxide value reflects the degree of oil oxidation. So, what are the effects of exceeding the peroxide value of cured meat? On December 18th, the Market Supervision Bureau of Jiangxi Province issued a consumption reminder. Peroxide value is an important indicator to measure the degree of oxidation of fats in food. As fats oxidize, the peroxide value will gradually increase. Research has found that the rate of oil oxidation is closely related to external environmental factors such as temperature, oxygen content, moisture content, and light exposure. Generally speaking, the higher the storage temperature, the higher the oxygen content, the higher the moisture content, and the faster the oil oxidation rate. In addition, light can also accelerate the oxidation rate of fats. According to the National Food Safety Standard for Preserved Meat Products (GB2730-2015), the peroxide value in ham, cured meat, bacon, and sausages shall not exceed 0.5g/100g, and the peroxide value in cured poultry products shall not exceed 1.5g/100g. What are the hazards of exceeding the peroxide value? Excessive peroxide value indicates that the food has oxidized and deteriorated, which can alter the taste and odor of the food and result in loss of nutrients. Eating a small amount of food with excessive peroxide values by mistake generally does not cause harm to human health. If consumed excessively, it may cause gastrointestinal discomfort, diarrhea, etc. in severe cases. In general, if food is oxidized and spoiled, consumers can identify unpleasant odors such as hala during consumption and should avoid consuming it. The Jiangxi Provincial Administration for Market Regulation reminds consumers that cured meat is more suitable for pickling in autumn and winter. When making homemade cured meat, they should purchase meat that has passed animal quarantine and meat quality inspection in regular supermarkets or markets, and avoid using raw meat with abnormal color and odor. The drying time should not be too long, and the drying (baking) temperature should not be too high. Preserved meat should be stored in a low temperature, oxygen proof, dry, and light proof environment, and protective measures should be taken to avoid the harm of rodents and insects. When purchasing cured meat, it is important to carefully check the label information such as the manufacturer, production date, shelf life, and raw materials, and try to choose products with smaller packaging and fresher production dates. When purchasing bulk cured meat, pay attention to whether there is any unpleasant odor such as hala, and do not purchase food that has oxidized or spoiled. Unpacked but unfinished cured meat should be sealed and packaged first, then refrigerated or placed in a dark and cool place and consumed as soon as possible. If there is sourness or foul odor, it should be purchased and consumed with caution. Most pickled foods have a high salt content, and excessive intake may increase the moderate risk of hypertension and stroke. It is important to consume them in moderation. (Reporter Xiong Zheng and Zhu Hai) (Le Xin She)