Nitrates And Nitrites In Foodstuffs
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Nitrates And Nitrites In Foodstuffs
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Author : Council of Europe
language : en
Publisher: Council of Europe
Release Date : 1993-01-01
Nitrates And Nitrites In Foodstuffs written by Council of Europe and has been published by Council of Europe this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-01-01 with Political Science categories.
On cover: Health protection of consumers
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. . . .
Nitrate Nitrite And N Nitroso Compounds In Food
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Author : Great Britain. Working Party on Nitrate and Related Compounds in Food
language : en
Publisher:
Release Date : 1987
Nitrate Nitrite And N Nitroso Compounds In Food written by Great Britain. Working Party on Nitrate and Related Compounds in Food and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Science categories.
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).
Nitrate Nitrite And N Nitroso Compounds In Food
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Author : Great Britain. Steering Group on Food Surveillance
language : en
Publisher:
Release Date : 1987
Nitrate Nitrite And N Nitroso Compounds In Food written by Great Britain. Steering Group on Food Surveillance and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Food contamination categories.
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.
Nitrate Nitrite And N Nitroso Compounds In Food
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Author : Great Britain. Steering Group on Food Surveillance
language : en
Publisher:
Release Date : 1987
Nitrate Nitrite And N Nitroso Compounds In Food written by Great Britain. Steering Group on Food Surveillance and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Food contamination categories.
Report On The Review Of Nitrites And Nitrates In Cured Meats And Cheese
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Author : Great Britain. Food Additives and Contaminants Committee
language : en
Publisher:
Release Date : 1978
Report On The Review Of Nitrites And Nitrates In Cured Meats And Cheese written by Great Britain. Food Additives and Contaminants Committee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Cheese categories.
Nitrates And Nitrites In Food And Water
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Author : Michael J. Hill
language : en
Publisher:
Release Date : 1991-08-31
Nitrates And Nitrites In Food And Water written by Michael J. Hill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-08-31 with Nitrates categories.
Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and cause harm to human health. EC legislation to determine acceptable levels of nitrate and nitrite in food and water means that all water and food companies will need to be fully aware of the ramifications. These two factors have prompted this book, which puts into context the magnitude and complexity of the problems caused by nitrate and nitrite, and provides advice and information on ways to combat it.
The Health Effects Of Nitrate Nitrite And N Nitroso Compounds
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Author : Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food
language : en
Publisher:
Release Date : 1981
The Health Effects Of Nitrate Nitrite And N Nitroso Compounds written by Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Food additives categories.