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Tuesday, October 13, 2020 | History

3 edition of Alternatives to the current use of nitrite in foods found in the catalog.

Alternatives to the current use of nitrite in foods

part 2 of a 2-part study

  • 211 Want to read
  • 9 Currently reading

Published by National Academy Press in Washington, D.C .
Written in English


Edition Notes

Statementby the Committee on Nitrite and Alternative Curing Agents inFood, Assembly of Life Sciences.
ContributionsAssembly of Life Sciences. Committee on Nitrite and Alternative Curing Agents in Foods.
The Physical Object
PaginationD8.
ID Numbers
Open LibraryOL21256370M
ISBN 100309032776

nitrates, nitrites and nitrosamine compounds as well as investigation into alternatives to the current use of nitrites in foods. In , USDA established an Expert Panel on Nitrites, Nitrates, and Nitrosamines to review all aspects of curing meat products. The result in was a recommendation that the level of nitrite permitted in bacon. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system.

Nitrites and nitrates added to food EFSA explains risk assessment Trusted science for safe food In June EFSA published two scientific opinions on its re-evaluation of nitrites and nitrates added to food. This summary explains why nitrites and nitrates are present in food, and what EFSA’s experts concluded on their Size: KB. 1. Food Addit Contam. Jul-Aug;11(4) Nitrate and nitrite in foods and the diet. Meah MN(1), Harrison N, Davies A. Author information: (1)Ministry of Agriculture, Fisheries and Food, London, UK. Concentrations of nitrate and nitrite have been determined in a range of foods and the dietary intake estimated from the MAFF Total Diet by:

From the IntroductionWith regard to nitrate and nitrite, the perceived hazards are to the ecological balance in rivers and lakes, and to human health. Increased nitrate levels in river water lead to increased growth of algae and consequent decrease in the level of biologically available oxygen (BAO). In extreme forms, the algae form unsightly blooms on the water surface, and the BAO level.   Food Products With Nitrites. Nitrites are used in cured meats such as bacon and hot dogs to prevent microbial degeneration. Bologna, salami, corned beef, ham and sausages that have been fermented also contain nitrites. Meats such as salmon and chicken that have been smoked also contain this chemical. Bacon drippings, when used for cooking.


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Alternatives to the current use of nitrite in foods Download PDF EPUB FB2

Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part Study. by Assembly of Life Sciences (U. S.) Committee on Nitrite and Alternative Curing Agents in Food (Author).

Suggested Citation:"Front Matter."National Research Council. Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part gton, DC:. Suggested Citation:"THE TOXICOLOGY OF ALTERNATIVES TO NITRITE."National Research Council.

Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part gton, DC: The National Academies Press. doi: / Click here to obtain permission for Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part Study. Translation and Other Rights For information on how to request permission to translate our work and for any other rights related query please click here.

Alternatives to the current use of nitrite in foods: part 2 of a 2-part study by the Committee on Nitrite and Alternative Curing Agents in Food, Assembly of Life Sciences. Author: Assembly of Life Sciences. Suggested Citation:"ANTIMICROBIAL ALTERNATIVES: PHYSICAL TREATMENTS OR ALTERATION OF PRODUCT CHARACTERISTICS."National Research Council.

Alternatives to the Current Use of Nitrite in Foods: Part 2 of a 2-Part gton, DC: The. Audio Books & Poetry Community Audio Computers, Technology and Science Music, Arts & Culture News & Public Affairs Non-English Audio Spirituality & Religion Librivox Free Audiobook YouTube Power Hour Podcast: YouTube, YouTube Channel, Video Marketing, YouTuber, IGTV, Erika Vieira, Video, Instagram Overeaters Anonymous ElectraTone Guitar Effects.

Alternatives to nitrite in processed meat: Up to date Author links open overlay panel Amali U. Alahakoon a Dinesh D.

Jayasena b Sisitha Ramachandra c Cheorun Jo d Show moreCited by:   Nitrite prevents sporulation of Clostridium boutlinum in cured meats. Inthe United States Department of Agriculture (USDA) approved nitrite’s use in curing brines and formulas at a maximum ingoing level of ppmCited by: Although we have proposed the use of these nitrite-free systems as an alternative to nitrite, the absence of carcinogenic A^-nitrosamines in formulated products must be confirmed.

The presence of all possible volatile A^-nitrosamines was tested in various cooked treated muscle food systems, and only N-nitrosodimethylamine (NDMA) was detected Cited by: 9.

In accordance with EU legislation, nitrates and nitrites are permitted for use in foods such as cheese, raw and processed meats (1), and processed fish and may only be sold in a mixture with salt or a salt substitute when labelled for food use. This is designed to limit the amount of nitrite that can be added and to prevent accidental poisoning.

This chapter provides a brief historical perspective of the use of nitrates and nitrites in curing meat products and their presence in other foods. It cites the regulatory limits of cure ingredients as established by the United States Department of Agriculture (USDA) and provides a synopsis of the low residual levels of nitrite/nitrate in Cited by:   from book Nitrite and Nitrate in Human Health and Disease (pp) History of Nitrite and Nitrate in Food.

Alternatives to the current use of nitrite in foods. Nas;Author: Jimmy Keeton. Its incidental use dates back to ancient times and as early as BC in Mesopotamia.

Rock salt was used for meat preservation and nitrate impurities present were reduced to nitrite by the post-mortem reducing activity of the muscle tissues.

Regulated use of nitrite, as such, has been practiced since the mids to ensure the safety of products, and prevent food poisoning. from book Nitrite and Nitrate in Human Health and Disease (pp) History of Nitrite and Nitrate in Food. Alternatives to the current use of nitrite in foods.

Nas;Author: Jimmy Keeton. This book puts into context the magnitude and complexity of the problems caused by nitrate and nitrite, and provides advice and information on ways to combat it. Show less Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health.

The researchers also suggest healthier alternatives to nitrates and nitrates could be used in processed meats. “It is possible and feasible to use natural alternatives to nitrates and nitrites. This extensive review resulted in two reports by NAS entitled “The Health Effects of Nitrate, Nitrite, and N-Nitroso Compounds” and “Alternatives to the Current Use of Nitrite in Foods” issued in andrespectively.

These two exhaustive reports, addressed the concerns of nitrite usage among regulatory by:   Several spices and combinations of spices are being progressively evaluated. This review discusses the sources of nitrites and nitrates, their use as additives in food products, their physicochemical properties, their negatives effects and the use of alternatives of nitrites and nitrates in preserving meat products.

PMID: [Indexed for Cited by: Sodium nitrite is used in curing meats to preserve color, add flavor, prevent fats from going rancid and stop botulism spores from becoming toxic. For example, a roasted leg of pork is brown, but add sodium nitrite and it becomes ham - pink, salty with a totally different flavor.

The current use of nitrates as a nitrogenated fertiliser in intensive farming has given rise to environmental problems such as the contamination of water or the degradation of the ozone layer.1. Author(s): Assembly of Life Sciences (U.S.).

Committee on Nitrite and Alternative Curing Agents in Food. Title(s): Alternatives to the current use of nitrite in foods: part 2 of a 2-part study/ by the Committee on Nitrite and Alternative Curing Agents in Food, Assembly of Life Sciences.

The Health effects of nitrate, nitrite, and N- nitroso compounds: part 1 of a 2-part study by Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food.