Items Tagged with 'nitrites'

The researchers concluded that no single alternative currently fulfills all of the antimicrobial and technological functions provided by conventional nitrites and nitrates. Instead, they identified hurdle technology as the most promising approach.

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.

With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest. 

The European Commission has set significantly stricter limits for the use of nitrites and nitrates as food additives to reduce consumer exposure to carcinogenic nitrosamines. EU food business operators have two years to adapt to the new limits.

The level of consumer exposure to genotoxic and carcinogenic nitrosamines in foods raise a public health concern, according to the European Food Safety Authority (EFSA).

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that it is making temporary allowances for the use of sodium nitrite derived from natural sources, in an effort to address shortages of synthetic sodium nitrite used to cure meat and poultry products.

Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.

A recent study has linked the consumption of nitrites and nitrates, found in food and water, to an increased risk of type 2 diabetes. 

The European Food Safety Authority (EFSA) has explained the science behind its draft opinion on the public health risk of nitrosamines in food, which was recently opened to public consultation.