title: [Antimicrobial effects of nitrates in meat products].
abstract: In a review of the subject, the authors show that nitrite play an important role upon stability and safety of cured meat products. In non heated cured meat, they have a synergistic effect together with pH, NaCl concentration and storage temperature, in such a way that 150 ppm seem to be necessary. Usefullness of nitrite is also advocated in heated systems, though it seems difficult to establish quantitative requirements. In any way, there is a general agreement on the fact that curing without nitrite would enhance food poisoning risks, especially where botulism is concerned.
mesh_terms: D000818:Animals; D001419:Bacteria / Q000187:drug effects; D003014:Clostridium botulinum / Q000187:drug effects; D005516:Food Microbiology; D005520:Food Preservatives; D005767:Gastrointestinal Diseases / Q000382:microbiology; D006801:Humans; D008460:Meat; D008461:Meat Products; D009573:Nitrites / Q000494:pharmacology*
chemical_list: D005520:Food Preservatives; D009573:Nitrites
vernacular_title: Les effets antimicrobiens des nitrites dans les produits carnés.