Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

Shakil, Mynul Hasan; Trisha, Anuva Talukder; Rahman, Mizanur; Talukdar, Suvro; Kobun, Rovina; Huda, Nurul; Zzaman, Wahidu

doi:10.3390/foods11213355

Cited by 258Meat and Animal Product QualityRadiation Effects and DosimetryPolyamine Metabolism and Applications

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

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Shakil, Mynul Hasan, Trisha, Anuva Talukder, Rahman, Mizanur, Talukdar, Suvro, Kobun, Rovina, Huda, Nurul, Zzaman, Wahidu·2022·Foods

DOI 10.3390/foods11213355PMC PMC9654915

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Abstract

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.

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NOCs can be formed when nitrite reacts with amines in acidic conditions or during high-temperature processing, particularly in protein-rich foods such as processed meats.
“These compounds can be formed when nitrite reacts with amines in acidic conditions or during high-temperature processing, particularly in protein-rich foods such as processed meats [273,274,275].”
From Dietary Nitrate-Rich Vegetables as Natural Modulators of Health: Mechanisms and Benefits in Ageing Populations (2026) · cites this paper as [275]

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Visible Light-Driven Direct Colorimetric Detection of Nitrite with 3,3′,5,5′-Tetramethylbenzidine
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Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis
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Multifunctional Roles of Medicinal Plants in the Meat Industry: Antioxidant, Antimicrobial, and Color Preservation Perspectives
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Construction of Cyan Blue Fluorescence Probe based on Nitrogen-Doped Carbon Dots for Detecting Nitrite Ion in Ham Sausage
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Application of modern technologies to improve the quality of sausage products
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Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products
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A comprehensive review on various carcinogenic aspects of N-nitrosopiperidine (NPIP)
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Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages
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Aggregation-Induced Emission-Based Chemiluminescence Systems in Biochemical Analysis and Disease Theranostics
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A violet light-emitting diode-based gas-phase molecular absorption device for measurement of nitrate and nitrite in environmental water
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Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin
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The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites
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Optimization of antibacterial and antifungal activities in Moroccan saffron by-products using mixture design and simplex centroid methodology
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Planting the Seed for Blood Pressure Control: The Role of Plant-Based Nutrition in the Management of Hypertension
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The effect of instant tea on the aroma of duck meat
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Application of artificial intelligence in modeling of nitrate removal process using zero-valent iron nanoparticles-loaded carboxymethyl cellulose
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Evaluating the Effectiveness of Food Safety Policies in Portugal: A Stakeholder-Based Analysis of Challenges and Opportunities for Food Safety Governance
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A Newly Constructed Cobalt‐Organic Coordination Polymer and Its Two Carbon‐Based Composites Demonstrating Electrochemical Sensing to NO 2 − and Cr (VI)
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Nitrite reduction in cooked ham: an organoleptic and food safety concern?
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Authors: Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zzaman, W.
Affiliations: Shahjalal University of Science and Technology (BD)
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
Universiti of Malaysia Sabah (MY)
Corresponding author: Huda, Nurul
Zzaman, Wahidu
ORCID: Rahman, Mizanur
Talukdar, Suvro
Kobun, Rovina
Huda, Nurul
Zzaman, Wahidu
Venue: Foods
Publisher: MDPI AG
Published: 2022-10-25
Volume: 11
Issue: 21
Pages: 3355
ISSN: 2304-8158 (ISSN-L)
DOI: 10.3390/foods11213355
PMC: PMC9654915
OpenAlex: W4307550036
Cited by: 258
References: 174
Citations by year: 2026: 85 · 2025: 90 · 2024: 57 · 2023: 26
FWCI: 4.82
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Foods (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
UMS Institutional Repository (Universiti Malaysia Sabah) (submittedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Universiti Malaysia Sabah
Topics: Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
Keywords: nitrite, cured meat, meat curing, nitrosamines, health risks, nitrite substitutes, Clostridium botulinum, lipid oxidation, pathogen control, carcinogenicity

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Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

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