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.
