Sodium nitrite versus vegetable extract: effectiveness against Listeria monocytogenes
Summary of a presentation of 44. Kulmbacher week 2009
Raw sausage products are only stabilized through a suitable fermentation process. The sequence and conditions of this process as well as additives and the quality of the raw materials ultimately determine the safety of the end product. The raw material (pork or beef) for the production of raw sausage products can be contaminated with various pathogens. Nitrite or nitrate is added to raw sausages to preserve and inhibit the growth of such undesirable germs. Nitrate is mainly used here in long-matured products. In such products, nitrate is converted to nitrite through chemical or microbiological reactions. Since these processes take place slowly but continuously, nitrite can develop its positive effects over a longer period of time.The positive effects of nitrite are reddening, aroma formation, preservation and protection against oxidation. An undesirable aspect, however, is the reaction of nitrite with protein components in foods to form potentially carcinogenic nitrosamines.