17 Questions
What is the primary reason for adding nitrite to meat products?
To achieve a desirable pink color in meat products
What is the byproduct formed when ascorbate reacts with NO2− (nitrite ion)?
Nitric oxide (NO)
What is the potential toxicity caused by excessive nitrite consumption?
Nitrosamine formation and carcinogenesis
What is the primary purpose of adding sodium ascorbate to cured meat?
To inhibit nitrosation of amines
What is the process that occurs when nitrite (NO2) is converted to nitrate (NO3)?
Oxidation reaction
What is the typical pH level of cured meat?
pH 5
What is the maximum limit of nitrosamine allowed in fried bacon, according to the USFDA?
10 ppb
What is the purpose of using ascorbic and erythorbic acids in curing solutions?
To reduce the risk of nitrosamine formation
What is the minimum level of nitrite required in vacuum packed smoked fish to prevent botulism?
100 ppm
What is the suggested association between the consumption of dried or salted fish and the risk of colon and rectal cancer?
An increased risk of colon and rectal cancer
What is the effect of adding sugar and LAB to the curing solution on the amount of nitrite used?
It decreases the amount of nitrite used
What is the maximum allowable residual amount of nitrites in cured bacon?
175 mg/kg
What is the effect of stomach acid or bacteria on N-nitroso compounds?
It catalyzes their formation
What happens to dietary nitrates in the body?
They are converted to nitrites during digestion
What is the primary concern with nitrosamines in cured meat products?
They are mutagenic and carcinogenic
What percentage of ingested nitrates is reduced to nitrite by bacteria in saliva?
5%
What is the effect of cooking on nitrosamides?
It breaks them down
Learn about the safe limits of nitrites in meat products and the risks associated with nitrate consumption. Discover how dietary nitrates are converted to nitrites and the potential health hazards.
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