A review of nitrite and chloride chemistry: Interactions and implications for cured meats

Abstract

AbstractConcerns for the health‐related implications of sodium nitrite and sodium chloride in cured meats have lead to reductions in use of both ingredients and there is evidence of chemical interaction between nitrite and chloride in food systems which have implications for cured meats. This review considers the role of chloride in nitrite chemistry and extends this consideration to evaluation of potential changes in cured meat products. Microbiological control depends on nitrite reactivity and a chloride effect has been demonstrated in Clostridium botulinum spore outgrowth and toxin formation. Changes in flavour of cured meats or in development of cured colour are of lesser concern but may take place. More information on specific inhibitory mechanisms by nitrite is needed.