Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States

González, M.T. Núñez de; Osburn, W. N.; Hardin, Margaret D.; Longnecker, Michael T.; Garg, Harsha K.; Bryan, Nathan S.; Keeton, J.T.

doi:10.1021/jf204611k

Cited by 41 publications

(26 citation statements)

References 10 publications

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“…Then based on food frequency questionnaires, we are able to assess a daily exposure value for both nitrite and nitrate. Our most recent survey of both vegetables and cured and processed meats reveal there are very large differences in nitrite and nitrate content of certain meats and vegetables, but also regional differences as well as differences between conventional vs organically grown vegetables [103,107]. In fact there exists as much as a 30 fold difference between conventional nitrate content of conventionally grown celery between cities, and as much as a 54 fold difference in organically grown broccoli between cities [107].…”

Section: Future Researchmentioning

confidence: 94%

“…Interestingly this study found no association between nitrite intake and risk of colorectal cancer overall or by intake level of vitamin C. These authors suggest that high dietary nitrate intake among subgroups expected to have higher exposure to endogenously formed nitrosamines increases risk of colorectal cancer. However, there is very little nitrate in red meat [103] and nitrate itself cannot react with secondary amines, it must first be metabolized to nitrite or other nitrosating intermediates. In the same Shanghai Women's Health Study, found no association for nitrite intake from plant sources or nitrate intake overall [106].…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Inorganic nitrite and nitrate: evidence to support consideration as dietary nutrients

2015

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Section: Future Researchmentioning

confidence: 94%

Section: Accepted Manuscriptmentioning

confidence: 99%

Inorganic nitrite and nitrate: evidence to support consideration as dietary nutrients

2015

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“…Residual nitrite was analyzed in duplicate meat samples from each treatment, which were immediately frozen and stored at -8 0°C after cooking and before cooling commenced. A dedicated high-performance liquid chromatography instrument was used to quantify residual nitrite according to methods reported previously (4,21). Samples were powdered in liquid nitrogen and stored at -80°C until analysis.…”

Section: Methodsmentioning

confidence: 99%

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

King

Glass

Milkowski

et al. 2015

Journal of Food Protection

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Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products labeled natural and both are generally avoided in clean-label formulations; efficacy of their replacement is not well understood. Natural and clean-label antimicrobial alternatives were evaluated in both uncured and in alternative cured (a process that uses natural sources of nitrite) deli-style turkey breast to determine inhibition of Clostridium perfringens outgrowth during 15 h of chilling. Ten treatments of ground turkey breast (76% moisture, 1.2% salt) included a control and four antimicrobials: 1.0% tropical fruit extract, 0.7% dried vinegar, 1.0% cultured sugar-vinegar blend, and 2.0% lemon-vinegar blend. Each treatment was formulated without (uncured) and with nitrite (PCN; 50 ppm of NaNO2 from cultured celery juice powder). Treatments were inoculated with C. perfringens spores (three-strain mixture) to yield 2.5 log CFU/g. Individual 50-g portions were vacuum packaged, cooked to 71.1°C, and chilled from 54.4 to 26.7°C in 5 h and from 26.7 to 7.2°C in an additional 10 h. Triplicate samples were assayed for growth of C. perfringens at predetermined intervals by plating on tryptose-sulfite-cycloserine agar. Uncured control and PCN-only treatments allowed for 4.6- and 4.2-log increases at 15 h, respectively, and although all antimicrobial treatments allowed less outgrowth than uncured and PCN, the degree of inhibition varied. The 1.0% fruit extract and 1.0% cultured sugar-vinegar blend were effective at controlling populations at or below initial levels, whether or not PCN was included. Without PCN, 0.7% dried vinegar and 2.0% lemon-vinegar blend allowed for 2.0- and 2.5-log increases, respectively, and ∼1.5-log increases with PCN. Results suggest using clean-label antimicrobials can provide for safe cooling following the study parameters, and greater inhibition of C. perfringens may exist when antimicrobials are used with nitrite.

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“…Regulatory reviews in the early 1980's also resulted in new limits on the use of nitrite and nitrate in meat curing which are still in effect today (EU Directive 2006/52/EC, 2006/52/EC). The ultimate result has been an overall decrease in residual nitrite content in cured meat products to approximately 10 mg/kg (10 ppm) for most products currently in the market place (Nunez De Gonzalez et al, 2012).…”

Section: N-nitroso Compoundsmentioning

confidence: 99%

0908 The role of red and processed meat in colorectal cancer development: A perspective

Smet¹

2016

Journal of Animal Science

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This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up.

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Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States

Cited by 41 publications

References 10 publications

Inorganic nitrite and nitrate: evidence to support consideration as dietary nutrients

Inorganic nitrite and nitrate: evidence to support consideration as dietary nutrients

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

0908 The role of red and processed meat in colorectal cancer development: A perspective

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