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Abstract
<p class="first" id="d4577553e67">Nitrite and nitrate have been traditionally used
for the preservation of meat products
because of the effective antimicrobial action of nitrite against Clostridium botulinum,
the outgrowth of its spores as well as other bacteria. However, the use of nitrite
and nitrate has been questioned in last half century due to the possible generation
of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement
strategies began in the 70s addressing these issues and instigated searches for natural
alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate
such as vegetable extracts. These alternatives have been considered by producers and
consumers as an attractive practice even though they may also have some risks. This
manuscript reviews and discusses the chemistry, safety, and regulatory considerations
in the use of nitrite and nitrate from natural origin for the preservation of meat
products.
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