Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

Meat Science
Didier Majou, Souad Christieans

Abstract

For cured meat products, nitrite is recognized for its antimicrobial effects against pathogenic bacteria, even though the specific inhibitory mechanisms are not well known. Nitrite contributes to oxidative stress by being the precursor of peroxynitrite (ONOO-), which is the major strong oxidant. Thus, bacterial stress (highly pH-very low partial pressure of oxygen-dependent) is enhanced by the nitrate-nitrite-peroxynitrite system which is also highly pH- and low partial pressure of oxygen-dependent. Nitrite is a hurdle technology which effectiveness depends on several other hurdle technologies including sodium chloride (accelerating the autoxidation of oxymyoglobin and promote peroxynitrite formation), ascorbate (increasing ONOO- synthesis), and Aw. In this environment, certain species are more resistant than others to acidic, oxidative, and nitrative stresses. The most resistant are gram-negative aerobic/facultative anaerobic bacteria (Escherichia coli, Salmonella), and the most fragile are gram-positive anaerobic bacteria (Clostridium botulinum). This position review highlights the major chemical mechanisms involved, the active molecules and their actions on bacterial metabolisms in the meat ecosystem.

Citations

Oct 4, 2019·Microbiology·Joanne Chee-SanfordRobert Sanford
Feb 1, 2020·Critical Reviews in Food Science and Nutrition·Gert W MeijerJochen Weiss
Mar 28, 2020·Environmental Technology·Masoomeh MehrniaDilek Şolpan
Dec 19, 2020·Foods·Karolina Ferysiuk, Karolina M Wójciak
May 7, 2021·Chemical Communications : Chem Comm·Li WangXu Zhang
May 15, 2021·Food Science of Animal Resources·Hae In YongYun-Sang Choi
Sep 2, 2021·Meat Science·Coral BarcenillaAvelino Álvarez-Ordóñez
Dec 30, 2021·Journal of Agricultural and Food Chemistry·Rui PengXu Zhang

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