Alternatives To The Current Use Of Nitrite In Foods
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Alternatives To The Current Use Of Nitrite In Foods
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Author : Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food
language : en
Publisher: National Academies
Release Date : 1982
Alternatives To The Current Use Of Nitrite In Foods written by Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food and has been published by National Academies this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Medical categories.
Abstract: This first volume of a 2-volume report attempts to assess the health risks associated with overall exposure to nitrate, nitrite, and N-nitroso compounds, with emphasis on the risks from natural and supplemented nitrate and nitrite in foods and the use of nitrite as a food preservative. An evaluation was made of the toxicologic and carcinogenic significance of exposure to these chemical species and their potential health risks. A number of conclusions are developed from this evaluative report. These include: nitrate is neither carcinogenic nor mutagenic; nitrite is not a direct-acting carcinogen; most N-nitroso compounds are carcinogenic in laboratory animals, but the experimental data are of limited value in predicting their quantitative risk to humans; the nitrosation-inhibiting effects of ascorbate and other substances have been established; and, due to possible health risk in using nitrate as a curing agent, a search for alternatives should be continued. The use of nitrate and nitrite in foods and the chemistry of these materials are discussed. (wz).
Alternatives To The Current Use Of Nitrite In Foods
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Author :
language : en
Publisher:
Release Date : 1982
Alternatives To The Current Use Of Nitrite In Foods written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with categories.
Microbiological Safety And Quality Of Food
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Author : Barbara M. Lund
language : en
Publisher: Springer Science & Business Media
Release Date : 2000
Microbiological Safety And Quality Of Food written by Barbara M. Lund and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Science categories.
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Nitrite Curing Of Meat
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Author : Ronald B. Pegg
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-02
Nitrite Curing Of Meat written by Ronald B. Pegg and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-02 with Technology & Engineering categories.
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Phosphates In Food
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Author : RicardoA. Molins
language : en
Publisher: Routledge
Release Date : 2018-05-04
Phosphates In Food written by RicardoA. Molins and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-04 with Technology & Engineering categories.
Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.
Nitrates And Nitrites In Food And Water
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Author : Michael J Hill
language : en
Publisher: CRC Press
Release Date : 1996-07-01
Nitrates And Nitrites In Food And Water written by Michael J Hill and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-07-01 with Medical categories.
From the Introduction With regard to nitrate and nitrite, the perceived hazards are to the ecological balance in rivers and lakes, and to human health. Increased nitrate levels in river water lead to increased growth of algae and consequent decrease in the level of biologically available oxygen (BAO). In extreme forms, the algae form unsightly blooms on the water surface, and the BAO level falls below that necessary to support fish and other animal life. At this extreme, there is little dispute that efforts should be made to restore the ecological balance, and this is best achieved by reversing the increase in nitrate concentration that caused the problem. The health hazards are less clear, but include the risk of methaemoglobinaemia in young infants and the possible risk of gastric cancer, particularly in certain high-risk patient groups. These health risks have led to legislation to control the exposure of humans to nitrate from drinking water and as a food additive . . . What can be done about this and how can the problem be solved (if, indeed, there is a problem)? It is normal practice to add nitrate and nitrite to food as a cosmetic and as a preservative. Is this necessary? If so, how much do we need to add? Are there alternatives? What effect does added nitrate have on total nitrate exposure of humans? . . . In this book, we have attempted to answer, or at least to give the background to, some of the questions. . . .
National Library Of Medicine Current Catalog
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Author : National Library of Medicine (U.S.)
language : en
Publisher:
Release Date : 1985
National Library Of Medicine Current Catalog written by National Library of Medicine (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Medicine categories.
Bibliography Of Agricultural Bibliographies
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Author :
language : en
Publisher:
Release Date : 1983
Bibliography Of Agricultural Bibliographies written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with AGRICOLA (Information retrieval system) categories.
Antimicrobials In Food
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Author : P. Michael Davidson
language : en
Publisher: CRC Press
Release Date : 2020-11-10
Antimicrobials In Food written by P. Michael Davidson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-10 with Business & Economics categories.
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Agriculture Rural Development And Related Agencies Appropriations For Fiscal Year 1984
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Author : United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies
language : en
Publisher:
Release Date : 1983
Agriculture Rural Development And Related Agencies Appropriations For Fiscal Year 1984 written by United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with categories.