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

Abstract

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.

Recent Advances and Innovation in Meat with Reference to Processing Technologies

“…Nitrite is mostly exploited in meat production as a crosslinking agent, and it has been linked to health impacts. The impact of various methods for replacing synthetic nitrate and nitrite in order to obtain green-label meat products is outlined, also with their impact on various possible dangers [36]. Nitrites improve taste, flavor, and scent while preserving the meat's red-pinkish color and reducing the danger of bacterial infection, especially from Clostridium botulinum.…”

Research Progress of Nitrite Metabolism in Fermented Meat Products

“…According to the Standing Committee on Plants, Animals, Food, and Feed (ScoPAFF), the use of vegetable extracts with a high nitrite content is regarded as an addition in the food processing process, and regulation N°1333/2008 also ensures the use of vegetable extracts in food processing [ 80 ]. Therefore, adding vegetable extracts to fermented meat products as nitrite to label items green is a false tactic used by food producers and operators [ 81 ]. Rivera et al thought that the elimination of the “uncured” labeling policy for meats processed with pre-converted nitrites from vegetable sources would improve transparency for consumers [ 1 ].…”

Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

“…), to extend shelf life, to limit oxidation and to contribute to the color and taste of processed products (organoleptic functions). [13] Regarding foodborne pathogens, Lebrun et al [14] found that incorporation rates of sodium nitrite at a concentration of at least 30 mg/kg prevented the outgrowth and toxinogenesis of psychotropic Clostridium botulinum Group II type B in a cooked ham model.…”

“…), to extend shelf life, to limit oxidation and to contribute to the color and taste of processed products (organoleptic functions). [13] Regarding foodborne pathogens, Lebrun et al [14] found that incorporation rates of sodium nitrite at a concentration of at least 30 mg/kg prevented the outgrowth and toxinogenesis of psychotropic Clostridium botulinum Group II type B in a cooked ham model. In comparison, the behavior of L. monocytogenes during the shelf-life of such product with reduced ingoing amounts of nitrite salt or alternatives to replace nitrite salt remains poorly described in the scientific literature; although a few studies have shown that added sodium nitrite may help control this pathogen in ready-to-eat meat products.…”