Alternatives to the Current Use of Nitrite in Foods

Abstract: A 2-part study on the health effects of nutrite and related compounds (nitrate, N-nitroso compounds), was performed by the US National Research Council Committee on Nitrite and Alternative Curing Agents in Food. The purpose of the study was to review the research status and future prospects for developing feasible alternatives to nutrite use as a food preservative. The most promising alternative to nutrite use in bacon is the use of alpha-tocopherol (500 mg/kg) in combination with ascorbate (550 mg/kg) and sodium nitrite (120 mg/kg), which significantly reduces nitrosamines formation. Mutagenicity tests (and possible animal toxicity tests) should be conducted on this combination. The effect of the combination of ascorbate and tocopherol on nitrite's anti-botulinal activity in bacon and other cured-meat products also should be tested. Irradiation with/without nitrite appears to be effective against C. botulinum in several cured-meat products, but further work isneede. Other potential nitrite alternatives requiring further evaluation include lactic acid bacteria, sodium hypophosphite, fumarate esters, and potassium sorbate plus low (40-80 mg/kg) nutrite. (wz).