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１９９３年对山东冠县涮羊肉火锅的安全性进行了分析研究。经检测均未发现肠道致病菌；饮用水经煮沸蒸发是亚硝酸盐升高的原因（Ｐ＜０．０５）；涮火锅汤汁中硝酸盐及亚硝酸盐比开水中分别增高了８４０倍、２３倍（Ｐ＜０．０１）。在加热过程中，蔬菜等食品中硝酸盐及亚硝酸盐的移入是汤汁硝酸盐及亚硝酸盐增高的主要因素。鉴于硝酸盐及亚硝酸盐均有一定毒性，７岁以下儿童及婴幼儿宜少食或慎食涮火锅汤汁，成人食用涮火锅汤汁亦应少于１ｋｇ为宜。未发现有致癌性危害。
In 1993, the safety of mutton pot in Guanxian County in Shandong Province was analyzed. No pathogenic bacteria were found in the intestinal tract. Boiling and boiling of drinking water was the reason for the increase of nitrite (P <0.05). Nitrate and nitrite in shabu-shabu soup were increased by 840 Times, 23 times (P <0.01). In the heating process, vegetables and other food nitrate and nitrite into the soup is the main factor nitrate and nitrite increased. In view of nitrate and nitrite have a certain toxicity, children under 7 years old and infants should Eat or Shen Shabu hot pot soup, adult shabu-shabu soup should also be less than 1kg appropriate. No carcinogenic hazard found.