scholarly journals A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

2022 ◽  
Author(s):  
Luca Grispoldi ◽  
Musafiri Karama ◽  
Saeed El‐Ashram ◽  
Cristina Saraiva ◽  
Juan García‐Díez ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Processed Meat ◽  
Natural Extracts

Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A Review1

1982 ◽  
Vol 45 (4) ◽  
pp. 374-383 ◽  
Author(s):  
MICHAEL C. ROBACH ◽  
JOHN N. SOFOS
Keyword(s):  
Adverse Effects ◽  
Shelf Life ◽  
Sodium Nitrite ◽  
Antimicrobial Agents ◽  
Sorbic Acid ◽  
Meat Products ◽  
Potassium Sorbate ◽  
Processed Meat ◽  
Poultry Products ◽  
Wide Range

Extensive research conducted in recent years has examined the efficiency of both potassium sorbate and sorbic acid (sorbates) as antimicrobial agents in a wide range of processed meat, and fresh and processed poultry products. In addition to their action against pathogens, effects of sorbates on product shelf-life, sensory qualities, and nitrosamine formation have also been examined in laboratory, pilot plant and commercial scale studies. The use of sorbates in these products appears to extend several benefits to both producers and consumers. Extensive studies involving bacon have shown a major reduction in nitrosamine levels associated with inclusion of potassium sorbate and reduction of sodium nitrite in the curing brine. Simultaneously, the low sodium nitrite/potassium sorbate combinations have maintained or even improved antibotulinal activity in temperature-abused products. In addition, potassium sorbate or sorbic acid have delayed growth and toxin production by Clostridium botulinum in other products including cooked and cured red meat and poultry sausages. The compounds have also been shown to extend the shelf-life and delay growth of other pathogenic microorganisms in several products including bacon; cooked, cured meat sausages; cooked, cured or uncured poultry products; fresh poultry; and other meats, including dry cured and fermented products. Sensory evaluation studies have shown that sorbate levels recommended for use in these products (0.26%) do not have adverse effects on product quality characteristics. Allergic type symptoms attributed to experimental bacon from one study were not linked directly with either potassium sorbate or other formulation ingredients, and all available information does not indicate development of any adverse effects from use of sorbates at recommended levels. In summary, the results of studies conducted in meat products indicate that sorbates deserve consideration as potential alternatives to current formulations or processes involved in the manufacture of processed meat and fresh and processed poultry products.

scholarly journals Control of lipid oxidation in jerked beef through the replacement of sodium nitrite by natural extracts of yerba mate and propolis as antioxidant agent

2020 ◽  
Vol 6 (1) ◽  
pp. 4834-4850
Author(s):  
Fábio Augusto Garcia Coró ◽  
Vanessa Oliveira Gaino ◽  
Jael Carneiro ◽  
Alexandre Rodrigo Coelho ◽  
Mayka Reghiany Pedrão
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Yerba Mate ◽  
Natural Extracts ◽  
Antioxidant Agent

Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite

2012 ◽  
Vol 75 (7) ◽  
pp. 1346-1349 ◽  
Author(s):  
RIIKKA KETO-TIMONEN ◽  
MIIA LINDSTRÖM ◽  
EERO PUOLANNE ◽  
MARKKU NIEMISTÖ ◽  
HANNU KORKEALA
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Processed Meat ◽  
Type B ◽  
Free Products ◽  
Cooked Ham ◽  
Botulinum Type ◽  
Wiener Type ◽  
Group Ii

The effect of three different concentrations of sodium nitrite (0, 75, and 120 mg/kg) on growth and toxigenesis of group II (nonproteolytic) Clostridium botulinum type B was studied in Finnish wiener-type sausage, bologna-type sausage, and cooked ham. A low level of inoculum (2.0 log CFU/g) was used for wiener-type sausage and bologna-type sausage, and both low (2.0 log CFU/g) and high (4.0 log CFU/g) levels were used for cooked ham. The products were formulated and processed under simulated commercial conditions and stored at 8°C for 5 weeks. C. botulinum counts were determined in five replicate samples of each nitrite concentration at 1, 3, and 5 weeks after thermal processing. All samples were positive for C. botulinum type B. The highest C. botulinum counts were detected in nitrite-free products. Toxigenesis was observed in nitrite-free products during storage, but products containing either 75 or 120 mg/kg nitrite remained nontoxic during the 5-week study period, suggesting that spores surviving the heat treatment were unable to germinate and develop into a toxic culture in the presence of nitrite. The results suggest that the safety of processed meat products with respect to group II C. botulinum type B can be maintained even with a reduced concentration (75 mg/kg) of sodium nitrite.

scholarly journals A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2673 ◽  
Author(s):  
William Crowe ◽  
Christopher T. Elliott ◽  
Brian D. Green
Keyword(s):  
Colorectal Cancer ◽  
Sodium Nitrite ◽  
Meat Consumption ◽  
Nitroso Compounds ◽  
Processed Meat ◽  
Processed Meats ◽  
Unique Approach ◽  
Media Reports ◽  
Processed Meat Consumption

The World Cancer Research Fund (WCRF) 2007 stated that the consumption of processed meat is a convincing cause of colorectal cancer (CRC), and therefore, the public should avoid it entirely. Sodium nitrite has emerged as a putative candidate responsible for the CRC-inducing effects of processed meats. Sodium nitrite is purported to prevent the growth of Clostridium botulinum and other food-spoiling bacteria, but recent, contradictory peer-reviewed evidence has emerged, leading to media reports questioning the necessity of nitrite addition. To date, eleven preclinical studies have investigated the effect of consuming nitrite/nitrite-containing meat on the development of CRC, but the results do not provide an overall consensus. A sizable number of human clinical studies have investigated the relationship between processed meat consumption and CRC risk with widely varying results. The unique approach of the present literature review was to include analysis that limited the human studies to those involving only nitrite-containing meat. The majority of these studies reported that nitrite-containing processed meat was associated with increased CRC risk. Nitrite consumption can lead to the formation of N-nitroso compounds (NOC), some of which are carcinogenic. Therefore, this focused perspective based on the current body of evidence links the consumption of meat containing nitrites and CRC risk.

scholarly journals Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

2021 ◽  
Vol 1 (1) ◽  
pp. 104-122
Author(s):  
Arjun Bhusal ◽  
Jacob Nelson ◽  
Dennis Pletcher ◽  
Peter M. Muriana
Keyword(s):  
Sodium Nitrite ◽  
Spore Germination ◽  
Repeated Measures ◽  
Time Course ◽  
Meat Products ◽  
Processed Meat ◽  
Meat Industry ◽  
High Fat ◽  
Clostridium Sporogenes ◽  
Significant Difference

In the US, sodium and potassium nitrite are regulated food preservatives that prevent the germination of Clostridium spores in cured and processed meats. In recent years, the use of vegetable-derived nitrite (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ to accommodate natural meats that cannot use artificial ingredients, and such meat products can be labelled as having ‘no added preservatives’. This new status and labelling allowance for microbially-modified nitrite provides for a ‘clean label’ application of nitrite against the stigma of chemical ingredients and has found increased use within the processed meat industry. The objectives of this study were to examine Clostridium sporogenes as a pathogen-surrogate challenge organism and the use of vegetable (celery) nitrite to prevent spore germination in cooked meat products. A three-strain spore crop of C. sporogenes ATCC 3584, ATCC 19404 and ATCC BAA-2695 was applied during ingredient formulation of low and high-fat hotdogs that were divided into three sub-batches (control without nitrite, hotdogs with sodium nitrite, hotdogs with celery nitrite). In both low and high-fat processes, sodium nitrite was compared to hotdogs made with comparable levels of celery nitrite (156 ppm). All treatments were performed with duplicate trial replication and triplicate sample testing within each trial. Comparisons were analyzed by repeated measures analysis of variance to determine significant difference (p < 0.05) of time course treatments. In shelf-life assays, growth was inhibited at both 5 °C and 15 °C, even if nitrite was absent; however, spore germination and growth readily occurred at 35 °C. Comparison of nitrite effects was best evaluated at 35 °C as a permissive condition to examine the effects of nitrite treatments. Celery nitrite showed no significant difference from sodium nitrite when used in both low and high-fat hotdogs, and spore outgrowth was only observed after 2–3 days at 35 °C compared to hotdogs without nitrite. Application of bacteriocin preparations in the formulation that were effective against Listeria monocytogenes, and moderately inhibitory towards the 3-strain spore mixture of C. sporogenes, were not effective in spore control in manufactured hotdogs. The nitrite validation hotdog trials described herein demonstrates that (celery or sodium) nitrite may prevent Clostridium spore germination for 24–48 h even under permissive conditions to help keep processed meat safe.

ДИНИТРОЗИЛЬНЫЕ КОМПЛЕКСЫ ЖЕЛЕЗА C ТИОЛСОДЕРЖАЩИМИ ЛИГАНДАМИ ПРЕДСТАВЛЕНЫ В ЖИВЫХ ОРГАНИЗМАХ В ОСНОВНОМ ИХ БИЯДЕРНОЙ ФОРМОЙ

2020 ◽  
Vol 65 (6) ◽  
pp. 1142-1153
Author(s):  
В.Д. Микоян ◽  
◽  
Е.Н. Бургова ◽  
Р.Р. Бородулин ◽  
А.Ф. Ванин ◽  
...  
Keyword(s):  
Electron Paramagnetic Resonance ◽  
Sodium Nitrite ◽  
Iron Complexes ◽  
Paramagnetic Resonance ◽  
First Case ◽  
Dinitrosyl Iron ◽  
Electron Paramagnetic ◽  
Dinitrosyl Complexes

The number of mononitrosyl iron complexes with diethyldithiocarbamate, formed in the liver of mice in vivo and in vitro after intraperitoneal injection of binuclear dinitrosyl iron complexes with N-acetyl-L-cysteine or glutathione, S-nitrosoglutathione, sodium nitrite or the vasodilating drug Isoket® was assessed by electron paramagnetic resonance (EPR). The number of the said complexes, in contrast to the complexes, formed after nitrite or Isoket administration, the level of which sharply increased after treatment of liver preparations with a strong reducing agent - dithionite, did not change in the presence of dithionite. It was concluded that, in the first case, EPR-detectable mononitrosyl iron complexes with diethyldithiocarbamate in the absence and presence of dithionite appeared as a result of the reaction of NO formed from nitrite with Fe2+-dieth- yldithiocarbamate and Fe3+-diethyldithiocarbamate complexes, respectively. In the second case, mononitrosyl iron complexes with diethyldithiocarbamate appeared as a result of the transition of iron-mononitosyl fragments from ready-made iron-dinitrosyl groups of binuclear dinitrosyl complexes, which is three to four times higher than the content of the mononuclear form of these complexes in the tissue...

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