Nitrites in food preservation

FOOD PRESERVATION - PRESERVATION USING CHEMICALS AND MICROBES

 

Nitrates and nitrites are chemical compounds that occur naturally in the environment and are important plant nutrients, but can also be added to some food products as a preservative. They are compounds used to delay or prevent the chemical and microbiological deterioration of foods.

 

Advantages/Disadvantages

Advantages

  • The addition of nitrites in the curing process adds a salty flavour and improves the appearance of the meat products.

Disadvantages

  • Can reduce the nutritional value of food, decreasing the assimilation of protein, fat and beta-carotene, causing the decomposition of the B group vitamins and reducing the content of vitamin A;
  • Can be toxic to humans.

Examples of the technology

Examples of the technology applications

This technology is presently available on several markets.

 

For further information download the Guidelines.

 

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SET4food is a project developed by:                                                                                                                                

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                                                           Co-funded by:      

         EU CP-HA EN                                                                                                                                                  

 

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