Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

Beetroot and radish powders as natural nitrite source for fermented dry sausages

The consumers’ demand for low-salt and nitrite-free cured meat products forced the industry to introduce these products in the market assure their safety. Several strategies have been studied to obtain low-salt or nitrite-free meat products assessing mainly their sensory and technological characteristics. Only a few studies assessed their safety. To control microbial hazards, the current knowledge on food preservation should be applied in salt-reduced or nitrite-free meat products, searching for new technologies and employing them in a synergistic way to control pathogens. Protective starters may be an important inhibitory tool to control potential pathogens on low-salt or nitrite-free cured meat products. Vegetable extracts could successfully replace nitrite, if well controlled, to avoid the potential formation of nitrous compounds.

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

http://digital.csic.es/bitstream/10261/202938/1/MeatSci2020-Perea.pdf

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation.

Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri‐Food Product” produced in Southern Italy

Thierry Gregori

Papers

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages