Alternatives to the Current Use of Nitrite in Foods: Volume 2

摘要

The status of research on proposed alternatives to the use of nitrite in cured meats was examined to determine if suitable alternatives are available. In addition, strategies for long-term research on alternatives to nitrite were developed. Several promising alternatives to the conventional use of nitrite were identified including the combination of ascorbate, alpha-tocopherol, and nitrite; lactic acid-producing organisms (with or without nitrite), potassium sorbate with low concentrations of nitrite; sodium hypophosphite (with or without nitrite); and several fumarate esters. For each of these alternatives, the need for additional information on effectiveness and/or toxicity was also specified. Long-term approaches to the development of alternatives to nitrite focused on improving the understanding of factors influencing microbial proliferation in foods with emphasis on the physiology of spore-forming bacteria, such as Clostridum botulinum.