Nitrite, nitrite alternatives, and the control of
            <i>clostridium botulinum</i>
            in cured meats

Pierson, Merle D.; Smoot, Les; Robach, M. C.

doi:10.1080/10408398209527346

Cited by 112 publications

(62 citation statements)

References 214 publications

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“…However, the majority of studies concerning the antimicrobial properties of nitrites have been focused on C. botulinum in several meat products produced in various countries (EFSA, 2003). Nitrites show antibotulinal activity against both vegetative cells as well as spores of the pathogen in thermally processed meat products (Pierson and Smooth 1982). Despite the vast amount of research, the precise nitrites action against C. botulinum or other bacteria has not absolutely clarified in meat products.…”

Section: Microbiological Safetymentioning

confidence: 99%

Nitrates and Nitrites in meat products

Govari

Pexara

2018

J Hellenic Vet Med Soc

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ABSTRACT. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products.Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

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Section: Microbiological Safetymentioning

confidence: 99%

Nitrates and Nitrites in meat products

Govari

Pexara

2018

J Hellenic Vet Med Soc

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“…Concentrations of nitrite previously found necessary to inhibit clostridial growth in liquid growth medium have ranged from 4-4mM at pH 7.0 to 7.0 mM at pH 7.5 (Roberts & Ingram, 1966;Perigo et al, 1967;Perigo & Roberts, 1968 ;Baird-Parker & Baillie, 1973 ;O'Leary & Solberg, 1976;Woods et al, 1981). We have similarly shown that C. sporogenes readily grow in liquid cultures in the presence of nitrite, at concentrations above those used in food preservation (Pierson & Smoot, 1981;Knight et al, 1987), i.e. >2-3 mM.…”

Section: Relevance Of Nitrite Concentrations Usedmentioning

confidence: 71%

“…The bacteriostatic action of NaN02 in these systems is enhanced when it is reduced by ascorbate (Tompkin et al, 1978a, b ;Pierson & Smoot, 1981). Perigo & Roberts (1968) found that when nitrite was heated with reinforced clostridial medium at pH 6-7, the nitrite disappeared and the medium became more inhibitory to clostridial growth.…”

Section: Introductionmentioning

confidence: 99%

Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of Clostridium sporogenes by nitrite

Payne

Woods

Gibbs

et al. 1990

Journal of General Microbiology

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The proposal that nitrite exerts its inhibitory effect on anaerobic bacteria by direct interaction with the ironsulphur proteins of the phosphoroclastic system was investigated. The effects of nitrate, nitrite with or without ascorbate, and nitric oxide on the growth of Clostridium sprogenes in liquid cultures at pH 7.4, on the rates of hydrogen production, and on the activities of the enzymes pyruvate-ferredoxin oxidoreductase and hydrogenase, and of ferredoxin were investigated. In agreement with previous studies, nitrate was the least effective inhibitor of cell growth, and nitric oxide the most effective. Nitrite reductase activity was very low in C. sporogenes, indicating that the presence of external reducing agents would be necessary for the reduction of nitrite to nitric oxide. Inhibition by nitrite was enhanced by ascorbate; 0.5 mM-nitrite with 10 mM-ascorbate stopped growth completely. In partially-purified preparations 4.1 mM-NaNO, and equimolar ascorbate caused complete inactivation of hydrogenase activity but only partial (up to 78 %) inactivation of pyruvate-ferredoxin oxidoreductase. This agreed with the loss of hydrogen production observed with nitrite in vivo. Inhibition occurred within 5 min, and was irreversible in each case. Electron paramagnetic resonance (EPR) spectroscopy showed that paramagnetic [Fe(NO),(SR),] species were formed during growth in the presence of nitrite, and were associated with cells. However, the intensity of these EPR signals did not correlate with the inhibition of cell growth. The [4Fe-4S] clusters in ferredoxh were shown by EPR spectroscopy to be resistant to treatment with 3.6 mM-NaNO, and 3.6 nml-ascorbate. It is concluded that the eKects of nitrite on pre-formed iron-snlphur proteins are not convincing as a basis for the lethal effects on bacterial cells.

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“…Nitrite is a very important ingredient in processed meats, owing to its contribution to color development, flavor, antioxidant properties, and the microbiological stability (1,2). Nevertheless, nitrite could potentially produce carcinogens and mutagenic N-nitrosamines and secondary or tertiary amines (3).…”

Section: Introductionmentioning

confidence: 99%

Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

Xiang

Zhang

2015

Food Sci Biotechnol

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Monascus spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using Monascus ruber MJ-1 as a nitrite substitute on color, lipid oxidation and proteolysis of fermented meat mince were investigated in this study. After 4 days of fermentation, a* and L* values for the samples were significantly higher and lower than the values for the control, respectively; however, b* values were significantly lower than that of the control throughout the fermentation process (p<0.05). Furthermore, Monascus ruber MJ-1 fermentation decreased the thiobarbituric acid reactive substances (TBARs) value and increased the myofibril fragmentation index (MFI) value of meat mince significantly (p<0.05). SDS-PAGE results further indicated that myofibrillar proteins were degraded during fermentation, while sarcoplasmic proteins were not. These results suggest prospects for the broad application of Monascus as a nitrite substitute in meat processing.

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Nitrite, nitrite alternatives, and the control of clostridium botulinum in cured meats

Cited by 112 publications

References 214 publications

Nitrates and Nitrites in meat products

Nitrates and Nitrites in meat products

Electron paramagnetic resonance spectroscopic investigation of the inhibition of the phosphoroclastic system of Clostridium sporogenes by nitrite

Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

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