Journal ArticleDOI
Botulism control by nitrite and sorbate in cured meats: A review
TLDR
Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production.About:
This article is published in Journal of Food Protection.The article was published on 1979-09-01. It has received 127 citations till now. The article focuses on the topics: Curing salt & Nitrite.read more
Citations
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Book ChapterDOI
Chemical Preservatives and Natural Antimicrobial Compounds
TL;DR: The primary use for sodium nitrite as an antimicrobial is to inhibit Clostridium botulinum growth and toxin production in cured meats.
Journal ArticleDOI
The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry
TL;DR: A selective medium was used to enumerate Clostridium botulinum growing in the presence of natural spoilage organisms in a model cured pork slurry and the information obtained provides a framework to investigate the effects of a wider range of additives or variables on the growth responses of Cl.Botulinum.
Journal ArticleDOI
Bacterial spores and chemical sporicidal agents.
TL;DR: Mechanisms of spore resistance to, and the action of, biocides are discussed, and possible means of enhancing antispore activity are considered.
Journal ArticleDOI
Human safety controversies surrounding nitrate and nitrite in the diet
TL;DR: A building base of scientific evidence about nitrate, nitrite, heme chemistry, and the overall metabolism of nitrogen oxides in humans has and continues to affirm the general safety of nitrate/nitrite in human health.
References
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Book ChapterDOI
Carcinogenic Nitroso Compounds
P N Magee,J M Barnes +1 more
TL;DR: The variation in the response of different organs to the carcinogenic nitroso compounds is of interest in relation to the biochemical changes that may be essential for the initiation of a carcinogenic change.
Journal ArticleDOI
The Production of Malignant Primary Hepatic Tumours in the Rat by Feeding Dimethylnitrosamine
P. N. Magee,J. M. Barnes +1 more
TL;DR: ImagesFigs.
Journal ArticleDOI
Nitrosamines as environmental carcinogens.
TL;DR: Human cancer might be caused by nitrosamines formed in the body from ingested nitrites and secondary amines, and cooking could be a source ofsecondary amines.
Journal ArticleDOI
Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic N-Nitroso Compounds
TL;DR: The formation of carcinogenic N-nitroso compounds by the chemical reaction between nitrous acid and oxytetracycline, morpholine, piperazine, N-methylaniline, methylurea, and (in some experiments) dimethylamine was blocked by ascorbic acid.
Journal ArticleDOI
Nitrates, Nitrites, and Nitrosamines
I. A. Wolff,A. E. Wasserman +1 more
TL;DR: The status of knowledge of nitrosamines is reviewed to gain perspective and to distinguish between actual and potential occurrence of these compounds or their formation in vivo (or both).