Do You Think that Food Preservatives Nitrate and Nitrite Cause Public Health Hazards

Fahim Aziz Eldin Shaltout
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Fahim Aziz Eldin Shaltout: Food Control, Faculty of Veterinary Medicine, Benha University, Egypt

Biomedical Journal of Scientific & Technical Research, 2024, vol. 59, issue 2, 51362-51372

Abstract: The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous useful applications in the cured meats and a vital component in giving the cured meats their unique character- istics, such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid and protein in the meat products and to limit the growth of the pathogenic microorganisms such as Clostridium botulinum bacteria.

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Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:59:y:2024:i:2:p:51362-51372

DOI: 10.26717/BJSTR.2024.59.009269

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