Food Science and Technology

Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

F. Guéraud, C. Buisson, et al.

This study unveils the intriguing effects of sodium nitrite reduction on cured and cooked meat, revealing decreased preneoplastic lesions while combating Listeria monocytogenes effectively. The research presents a multidisciplinary perspective on food safety and technology, conducted by a team of experts including Françoise Guéraud, Charline Buisson, and Nathalie Naud.

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Abstract

This study investigated the effects of sodium nitrite reduction, removal, or replacement on cured and cooked meat. Nitrite removal and reduction decreased preneoplastic lesions in rats, but only reduction inhibited Listeria monocytogenes growth effectively. Tested alternatives (vegetable stock, yeast extract, polyphenol-rich extract) showed varied effects, with none significantly surpassing the reference nitrite level. The study provides a multidisciplinary approach considering food safety, technology, and toxicology.

Publisher

npj Science of Food

Published On

Oct 07, 2023

Authors

Françoise Guéraud, Charline Buisson, Aurélie Promeyrat, Nathalie Naud, Edwin Fouché, Valérie Bézirard, Jacques Dupuy, Pascale Plaisancié, Cécile Héliès-Toussaint, Lidwine Trouilh, Jean-Luc Martin, Sabine Jeuge, Eléna Keuleyan, Noémie Petit, Laurent Aubry, Vassilia Théodorou, Bastien Frémaux, Maïwenn Olier, Giovanna Cadernis, Tina Kostka, Gilles Nassy, Véronique Santé-Lhoutellier, Fabrice Pierre

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