Sodium nitrite: A DIETARY HUMAN SAFETY CONCERN?

摘要

The use of nitrate and nitrite for meat and poultry-curing is one of the oldest forms of food preservation still in use today. Nitrite, the active form of the two curing compounds, is responsible for "fixing" the characteristic color associated with cured meats, creating unique cured flavors, controlling the oxidation of lipids and serving as an effective antimicrobial.