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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

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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Playback language: English
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