The Food Additives Nitrite and Nitrate and Microbiological Safety of Food Products
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چکیده
منابع مشابه
Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage
Background and Objectives: Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. Nowadays, application of natural preservatives in order to reduce the n...
متن کاملHygienic Quality of Meat Products in Qazvin Province during (2011-2014), Iran
Background & Aims of the Study: One way to increasing shelf life of meat is the production of sausages along with additives. One of these additives contains nitrite that in an acceptance limit is not a threat for human health but if it's amount is higher than standard, it will react in the body with secondary amine and the result is the formation of...
متن کاملاندازه گیری باقیمانده نیترات و نیتریت سدیم در فرآورده‌های گوشتی تولیدی بعضی از شهرهای استان مازندران در نیمه دوم سال 1387
Background and purpose: Nitrate and nitrite salts to prevent the growth of Çlostridium specie can be added to meat products.Âccording to carcinogenetic properties of this ions, aim of this study was to measurement of nitrate and nitrite content in meat product in Mazandaran. Materials and methods: Â cross sectional study on 42 sample of red Meat Products (sausages with 40% and 60% meat, ha...
متن کاملبررسی میزان نیتریت و نیترات در فرآورده های گوشتی سوسیس و کالباس عرضه شده در شهر کرمانشاه
Background and aims: Nitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. The aim of this study was determining the mount of nitrite and nitrate in different types of meat products marketed in Kermanshah. Methods: The method of study is descriptive – cross-sectional. 100 samples were taken from meat products factories (19 fact...
متن کاملCured meat products without direct addition of nitrate or nitrite: what are the issues?
The growing popularity of food products marketed in the United States as "natural" and "organic" has resulted in a proliferation of marketing efforts to meet consumer demands for these foods. Because natural and organic foods are not permitted to use chemical preservatives, the traditional curing agents used for cured meats, nitrate and/or nitrite, cannot be added to natural and organic process...
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