In vivo and in vitro cytogenetic damage induced by sodium nitrite

Luca, D; Luca, Vlad Simon; Cotor, F; Raileanu, L

doi:10.1016/0165-1218(87)90065-6

Cited by 50 publications

(29 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Nitrites themselves or the nitrites degradation compounds have been found to be mutagenic, since they can increase the number of micronucleated polychromatic erythrocytes in vivo in mice (Luca et al 1987). .…”

Section: Nitrates and Nitrites Content In Meat Productsmentioning

confidence: 99%

Nitrates and Nitrites in meat products

Govari

Pexara

2018

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

ABSTRACT. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products.Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.

show abstract

Section: Nitrates and Nitrites Content In Meat Productsmentioning

confidence: 99%

Nitrates and Nitrites in meat products

Govari

Pexara

2018

J Hellenic Vet Med Soc

View full text Add to dashboard Cite

show abstract

“…Recent investigations have shown nitrite to possess genotoxic potential in laboratory rodents (29), although no indication for carcinogenicity was found in rats (30). Foreman et al (7) concluded that at saliva nitrite concentrations of 1.18 to 2.85 ,ug/mL, no association with the incidence of gastric cancer can be demonstrated.…”

Section: Discussionmentioning

confidence: 99%

Nitrate Contamination of Drinking Water: Evaluation of Genotoxic Risk in Human Populations

Kleinjans¹,

Albering²,

Marx³

et al. 1991

Environmental Health Perspectives

View full text Add to dashboard Cite

“…Many studies have found that various chemicals cause damage to chromosomes and micronucleus formation by inhibiting the formation of strands [36][37][38] . SB used in this study is also a chemical substance.…”

Section: Effects Of the Food Additive Sodium Benzoate On Developing Cmentioning

confidence: 99%

Effects of the Food Additive Sodium Benzoate on Developing Chicken Liver

Koca¹,

Karakahya²

2015

CFD

View full text Add to dashboard Cite

Abstract. In this study, the effects of sodium benzoate (E-211) (SB) on the liver tissues of chicken embryos which were exposed to different doses of SB and for different durations were histopathologically investigated. SB was injected into vitellus at three different doses (250, 500, 1000 mg/kg) on the 5 th day of the incubation. The embryos of the control and experimental groups were collected on the 7 th day (stage 31) and 10 th day (stage 36) of incubation and weighed. It was statistically detected that SB caused rise to a significant decrease (P<0.001) on the total weights of the embryos depending in the dose and duration. At microscopic level deterioration of vein structures, congestion, edema, sinusoidal dilation, deterioration of hepatocyte arrangements, swelling, vacuolization, chromatin condensation, karyolysis, shape deformation and eccentric located of the nuclei decrease in Nuclear Organization Regions (NOR) and mitotic division, stickiness of chromosomes, anaphase bridge, nuclei budding and the formation of micronuclei were observed.

show abstract

In vivo and in vitro cytogenetic damage induced by sodium nitrite

Cited by 50 publications

References 9 publications

Nitrates and Nitrites in meat products

Nitrates and Nitrites in meat products

Nitrate Contamination of Drinking Water: Evaluation of Genotoxic Risk in Human Populations

Effects of the Food Additive Sodium Benzoate on Developing Chicken Liver

Contact Info

Product

Resources

About