scholarly journals Nitrates and Nitrites in meat products

2018 ◽  
Vol 66 (3) ◽  
pp. 127 ◽  
Author(s):  
M. GOVARI (Μ. ΓΚΟΒΑΡΗ) ◽  
A. PEXARA (Α. ΠΕΞΑΡΑ)
Keyword(s):  
Food Additives ◽  
Meat Products ◽  
Toxin Production ◽  
Potassium Nitrate ◽  
Nitroso Compounds ◽  
International Agency ◽  
Legal Limits ◽  
Spoilage Bacteria ◽  
Cured Meat ◽  
Commission Regulation

Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products. Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

Determination of Extractable, Apparent Total N-Nitroso Compounds in Cured-Meat Products

1995 ◽  
Vol 78 (6) ◽  
pp. 1435-1439
Author(s):  
Walter Fiddler ◽  
John W Pensabene ◽  
Robert C Doerr ◽  
Robert A Gates
Keyword(s):  
Energy Analysis ◽  
Meat Products ◽  
Nitroso Compounds ◽  
Chemiluminescence Detection ◽  
Minimum Level ◽  
Reliable Measurement ◽  
Total N ◽  
Three Samples ◽  
Cured Meat

Abstract The modification of a newly developed method for determination of apparent total N-nitroso compounds by chemical denitrosation and chemiluminescence detection of nitric oxide (thermal energy analysis) is described. The minimum level of reliable measurement was 0.1 ppm, and the repeatability of the method was 0.2 ppm, based on the response of N-nitrosoproline (NPro). Seventy-three samples of cured-meat products, including frankfurters, bacon, and ham, were examined; 50 samples contained less than 1 ppm. The largest amounts, up to 24.8 ppm, were detected in canned corned beef. This method has several advantages over other methods.

scholarly journals Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 711 ◽  
Author(s):  
Karolina Ferysiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Sensory Quality ◽  
Bacterial Contamination ◽  
Meat Products ◽  
Food Sources ◽  
Nitroso Compounds ◽  
Meat Industry ◽  
Negative Effects ◽  
Cured Meat ◽  
High Level ◽  
Taste And Smell

Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

scholarly journals New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 852
Author(s):  
Aline Bonifacie ◽  
Philippe Gatellier ◽  
Aurélie Promeyrat ◽  
Gilles Nassy ◽  
Laurent Picgirard ◽  
...  
Keyword(s):  
Chemical Reactivity ◽  
Meat Products ◽  
Heme Iron ◽  
Starter Cultures ◽  
Nitroso Compounds ◽  
Dose Response Relationship ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Relationship Of ◽  
Volatile Nitrosamines

Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products.

scholarly journals Konzerviranje rakova upotrebom sumpornog dioksida i sulfita (E 220 – E 228)

Meso ◽  
2019 ◽  
Vol 21 (3) ◽  
pp. 269-278
Author(s):  
Danijela Stražanac ◽  
Darja Sokolić ◽  
Sandra Bašić ◽  
Brigita Hengl ◽  
Andrea Gross-Bošković
Keyword(s):  
Sulphur Dioxide ◽  
Food Additives ◽  
Daily Intake ◽  
European Parliament ◽  
International Agency ◽  
Sodium Bisulphite ◽  
Food Ingredients ◽  
Commission Regulation ◽  
Scientific Opinion ◽  
Typical Food

Food additives are substances of known chemical composition that are neither consumed as food nor typical food ingredients, regardless of their nutritional value, but are instead added to foodstuffs to perform certain technological functions and retain certain sensory properties of food. Additives that are widely applied in food industry include sulphur dioxide (SO2) and sulphites (E 220 – E 228). Sulphur dioxide and its derivatives are added to foodstuffs in order to inhibit and control the growth of microorganisms, for the purpose of prevention of non-enzymatic browning and inhibition of enzyme-catalysed reactions, as well as antioxidants and reducing agents.Food to which they are most often added includes various dried fruits, certain species of crabs and molluscs, fruit juices, beer, wine and other products. Since harmful effects of sulphur dioxide and sulphites are most commonly associated with allergic reactions to food, it is, therefore, necessary to inform consumers of their presence in food, even when they are present in very small quantities, because their quantity itself does not exclude the possibility of an allergic reaction. The use of sulphur dioxide and sulphites in the processing of crabs (scampi, shrimp, and lobster) is justified by their preservative effect on slowing the growth of bacteria and preventing the formation of melanomas that manifest by the emergence of black spots on crab shell caused by the polyphenol oxidase enzyme activity. Sulphur dioxide and sulphites are regulated by Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives as amended by Commission Regulation (EU) No. 1129/2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. In 1993, the International Agency for Research on Cancer (IARC) classified sulphur dioxide and sulphites as Group 3, meaning they are not classifiable as to their carcinogenicity to humans. The European Food Safety Authority (EFSA) has, in its Scientific Opinion on the re-evaluation of sulphur dioxide (E 220), sodium sulphite (E 221), sodium bisulphite (E 222), sodium metabisulphite (E 223), potassium metabisulphite (E 224), calcium sulphite (E 226), calcium bisulphite (E 227) and potassium bisulphite (E 228) as food additives, confirmed that the current acceptable daily intake (ADI) of 0.7 mg SO2 equivalent/kg of body weight per day would remain adequate.

Botulism Control by Nitrite and Sorbate in Cured Meats: A Review1

1979 ◽  
Vol 42 (9) ◽  
pp. 739-770 ◽  
Author(s):  
J. N. SOFOS ◽  
F. F. BUSTA ◽  
C. E. ALLEN
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Meat Industry ◽  
Cured Meats ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Flavor Development ◽  
Nitrate And Nitrite ◽  
Effective Compound

Nitrite plays a major role in the botulinal safety of cured meat products. When used at appropriate levels, it retards Clostridium botulinum growth and delays production of its deadly neurotoxin. Even though the incidence of botulinal spores in meat is very low, factors such as the tonnage of cured meats consumed, the potential for mishandling such products, and the nature of the disease necessitate the use of nitrite or other equally effective compound(s) for extra safety. Residual nitrite and nitrosamine levels in cured meat products have been decreasing in recent years through control and research conducted by the meat industry and related institutions. Such levels are minimal compared to total nitrate and nitrite amounts ingested or formed in the human body. Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production. The mechanism(s) through which nitrite and/or sorbate perform their actions upon C. botulinum remains to be found. A review of the pertinent research completed to date should be helpful in the search for the mechanism(s).

scholarly journals Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 91 ◽  
Author(s):  
Maria João Fraqueza ◽  
Marta Laranjo ◽  
Susana Alves ◽  
Maria Helena Fernandes ◽  
Ana Cristina Agulheiro-Santos ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Chemical Compounds ◽  
Weight Losses ◽  
Legal Limits ◽  
Three Samples ◽  
Cured Meat ◽  
Polycyclic Aromatic ◽  
Sensory Analyses

The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.

scholarly journals Effect of Sodium Nitrite and Sodium Lactate on the Growth Rate of Lactic Acid Spoilage Bacteria Isolated from Cured Meat Products.

1997 ◽  
Vol 13 (4) ◽  
pp. 159-164 ◽  
Author(s):  
Takashi SAMESHIM ◽  
Kazuko TAKESHITA ◽  
Tameo MIKI ◽  
Keizo ARIHARA ◽  
Makoto ITOH ◽  
...  
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Sodium Lactate ◽  
Spoilage Bacteria ◽  
Cured Meat

scholarly journals Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3019
Author(s):  
Patrícia Bernardo ◽  
Luís Patarata ◽  
Jose M. Lorenzo ◽  
Maria João Fraqueza
Keyword(s):  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meats ◽  
Chemical Hazards ◽  
Cured Meat ◽  
The Status ◽  
Potential Risks ◽  
The Moment ◽  
Nitrate And Nitrite

Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation between the potential risks and benefits. The controversy over nitrites has increased with the release of an IARC Monograph suggesting an association between colorectal cancer and dietary nitrite in processed meats. The trend in “clean label” products reinforced the concern of consumers about nitrates and nitrites in meat products. This review aims to explain the role of nitrates and nitrites used in meat products. The potential chemical hazards and health risks linked to the consumption of cured meat products are described. Different strategies aiming to replace synthetic nitrate and nitrite and obtain green-label meat products are summarized, discussing their impact on various potential hazards. In the light of the present knowledge, the use or not of nitrite is highly dependent on the ponderation of two main risks—the eventual formation of nitrosamines or the eventual out-growth of severe pathogens. It is evident that synthetic nitrite and nitrate alternatives must be researched, but always considering the equilibrium that is the safety of a meat product.

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