Nitrites: focusing on safety
1978
Hopkins, Harold
The use of nitrates and nitrites in cured meats, smoked fish, and certain other foods is getting a close look from the Federal agencies responsible for regulating these additives. The concerns that prompted this scrutiny and the actions which are being taken are discussed. The additives may combine with certain amines present in processed meats and form nitrosamines, some of which have been shown to cause cancer in laboratory animals. On the other hand, the additives inhibit or prevent growth of bacteria which causes botulism.
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