ArticleAsian-Australasian journal of animal sciences2018
Microbiological safety of processed meat products formulated with low nitrite concentration - A review.
Article in Asian-Australasian journal of animal sciences, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 46 citations in OpenAlex.
- An Innovative Blend of Cinnamon Essential Oil, Roselle, and Moringa Flower Powders as a Natural Alternative to Sodium Nitrite in Chicken Sausage Processing.Foods (Basel, Switzerland) · 2026Article
- Article
- The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing.Food chemistry: X · 2025Article
- Application ofInternational journal of food science · 2025Article
- Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content.Food technology and biotechnology · 2024Article
- Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns ofFoods (Basel, Switzerland) · 2023Article
- Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder.Food science of animal resources · 2021Article
- Review
- Chlorella vulgaris ameliorates sodium nitrite-induced hepatotoxicity in rats.Environmental science and pollution research international · 2021Article
- Potential Use ofAnimals : an open access journal from MDPI · 2020Article
- Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage.Marine drugs · 2020Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum (C. botulinum) that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products. However, N-nitroso compounds can be produced from nitrite, which are considered as carcinogens. Thus, consumers desire processed meat products that contain lower concentrations (below conventional concentrations of products) of nitrite or no nitrite at all, although the portion of nitrite intake by processed meat consumption in total nitrite intake is very low. However, lower nitrite levels might expose consumers to risk of botulism poisoning due to C. botulinum or illness caused by other foodborne pathogens. Hence, lower nitrite concentrations in combination with other factors such as low pH, high sodium chloride level, and others have been recommended to decrease the risk of food poisoning. In addition, natural compounds that can inhibit bacterial growth and function as color-fixing agents have been developed to replace nitrite in processed meat products. However, their antibotulinal effects have not been fully clarified. Therefore, to have processed meat products with lower nitrite concentrations, low pH, high sodium chloride concentration, and others should also be applied together. Before using natural compounds as replacement of nitrite, their antibotulinal activities should be examined.
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