ArticleFoods (Basel, Switzerland)2020
Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed, 32 citations in OpenAlex.
- Nitrites in Meat Products in Serbia: Harmful or Safe?Foods (Basel, Switzerland) · 2025Article
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- Antioxidant Activity ofFoods (Basel, Switzerland) · 2024Article
- Nitrite and nitrate in meat processing: Functions and alternatives.Current research in food science · 2023Review
- Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review.Foods (Basel, Switzerland) · 2022Review
- Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.Foods (Basel, Switzerland) · 2022Article
- The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival ofFoods (Basel, Switzerland) · 2022Article
- Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products.Foods (Basel, Switzerland) · 2021Review
- Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing againstFoods (Basel, Switzerland) · 2021Article
- Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients.Antioxidants (Basel, Switzerland) · 2020Review
- Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage.Foods (Basel, Switzerland) · 2020Article
- Sensory Changes andFoods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.