Alternatives to the current use of nitrite in foods
Title | Alternatives to the current use of nitrite in foods PDF eBook |
Author | National Research Council comm. on nitrite and alternative curing agents in food |
Publisher | |
Total Pages | |
Release | 1982 |
Genre | |
ISBN |
Alternatives to the Current Use of Nitrite in Foods
Title | Alternatives to the Current Use of Nitrite in Foods PDF eBook |
Author | Assembly Of Life Sciences |
Publisher | Palala Press |
Total Pages | 278 |
Release | 2018-03 |
Genre | History |
ISBN | 9781378879276 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Alternatives to the Current Use of Nitrite in Foods
Title | Alternatives to the Current Use of Nitrite in Foods PDF eBook |
Author | Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food |
Publisher | National Academies |
Total Pages | 286 |
Release | 1982 |
Genre | Medical |
ISBN |
Abstract: This first volume of a 2-volume report attempts to assess the health risks associated with overall exposure to nitrate, nitrite, and N-nitroso compounds, with emphasis on the risks from natural and supplemented nitrate and nitrite in foods and the use of nitrite as a food preservative. An evaluation was made of the toxicologic and carcinogenic significance of exposure to these chemical species and their potential health risks. A number of conclusions are developed from this evaluative report. These include: nitrate is neither carcinogenic nor mutagenic; nitrite is not a direct-acting carcinogen; most N-nitroso compounds are carcinogenic in laboratory animals, but the experimental data are of limited value in predicting their quantitative risk to humans; the nitrosation-inhibiting effects of ascorbate and other substances have been established; and, due to possible health risk in using nitrate as a curing agent, a search for alternatives should be continued. The use of nitrate and nitrite in foods and the chemistry of these materials are discussed. (wz).
Alternatives to the Current Use of Nitrite in Foods
Title | Alternatives to the Current Use of Nitrite in Foods PDF eBook |
Author | Assembly of Life Sciences Staff |
Publisher | |
Total Pages | 283 |
Release | |
Genre | |
ISBN | 9780835768146 |
Alternatives to the Current Use of Nitrite in Foods
Title | Alternatives to the Current Use of Nitrite in Foods PDF eBook |
Author | Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food |
Publisher | National Academies |
Total Pages | 284 |
Release | 1982 |
Genre | Medical |
ISBN |
Abstract: This first volume of a 2-volume report attempts to assess the health risks associated with overall exposure to nitrate, nitrite, and N-nitroso compounds, with emphasis on the risks from natural and supplemented nitrate and nitrite in foods and the use of nitrite as a food preservative. An evaluation was made of the toxicologic and carcinogenic significance of exposure to these chemical species and their potential health risks. A number of conclusions are developed from this evaluative report. These include: nitrate is neither carcinogenic nor mutagenic; nitrite is not a direct-acting carcinogen; most N-nitroso compounds are carcinogenic in laboratory animals, but the experimental data are of limited value in predicting their quantitative risk to humans; the nitrosation-inhibiting effects of ascorbate and other substances have been established; and, due to possible health risk in using nitrate as a curing agent, a search for alternatives should be continued. The use of nitrate and nitrite in foods and the chemistry of these materials are discussed. (wz).
Alternatives to the Current Use of Nitrite in Food , Part 2 of a 2-part Study by the Committee on Nitrite and Alternative Curing Agents in Food
Title | Alternatives to the Current Use of Nitrite in Food , Part 2 of a 2-part Study by the Committee on Nitrite and Alternative Curing Agents in Food PDF eBook |
Author | |
Publisher | |
Total Pages | |
Release | 1982 |
Genre | |
ISBN |
Microbiological Safety and Quality of Food
Title | Microbiological Safety and Quality of Food PDF eBook |
Author | Barbara M. Lund |
Publisher | Springer Science & Business Media |
Total Pages | 1080 |
Release | 2000 |
Genre | Science |
ISBN | 9780834213234 |
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.