食品安全一直是关系人们生命安全的大事,在食品安全上要做到无论何时何地都不能抱有侥幸心理。当前,随着社会的进步,人们生活水平的提高,如何提高食品安全是各界关心的重点课题。近些年来,由亚硝酸盐引发的食品中毒,继而引发呕吐、腹泻以及死亡等严重后果的事件层出不穷。基于此,本文从微生物的角度浅谈了食品中亚硝酸盐的形成机制以及临床方法,旨在提高人们的食品安全意识,并为食品生产、食品监管以及临床治疗等方方面面提供一个参考依据。 Food safety has always been a major issue concerning the safety of people’s lives, and food safety must be safeguarded whenever and wherever possible. At present, with the progress of society, people’s living standards improve, how to improve food safety is a key issue of concern to all walks of life. In recent years, there have been an endless stream of food poisoning caused by nitrite, which in turn has caused serious consequences such as vomiting, diarrhea and death. Based on this, this article discusses the formation mechanism and clinical methods of nitrite in food from the perspective of microorganisms, aiming to improve people’s food safety awareness and provide a reference for all aspects of food production, food regulation and clinical treatment.