Marlene Grønbeck M.Sc.

Articles by Marlene Schou Grønbeck M.Sc.

Nitrite for Meat Preservation: Controversial, Multifunctional, and Effective

Nitrite has several functional purposes in meat, including the formation and conservation of a stable red color and the inhibition of growth of C. botulinum

Anette Granly Koch M.Sc., Ph.D. Gudrun Margret Jónsdóttir M.Sc. Marlene Schou Grønbeck M.Sc. Gry Carl Terrell M.Sc.

October 15, 2025

This article discusses the food safety/quality and functional effects of nitrite reduction in processed meats, as mandated by new EU regulations that go into effect in October 2025.

Live: December 11, 2025 at 2:00 pm EDT: From this webinar, attendees will learn common areas where companies encounter challenges in their food defense strategies and how to address them.

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

Articles by Marlene Schou Grønbeck M.Sc.

Nitrite for Meat Preservation: Controversial, Multifunctional, and Effective

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