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  • Title: [Antimicrobial effects of nitrates in meat products].
    Author: Jouve JL, Carlier V, Rozier J.
    Journal: Ann Nutr Aliment; 1980; 34(5-6):807-26. PubMed ID: 7020545.
    Abstract:
    In a review of the subject, the authors show that nitrite play an important role upon stability and safety of cured meat products. In non heated cured meat, they have a synergistic effect together with pH, NaCl concentration and storage temperature, in such a way that 150 ppm seem to be necessary. Usefullness of nitrite is also advocated in heated systems, though it seems difficult to establish quantitative requirements. In any way, there is a general agreement on the fact that curing without nitrite would enhance food poisoning risks, especially where botulism is concerned.
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