ABSTRACT
This chapter on nitrite’s use as an antimicrobial in food updates previous editions of this book to include new information on this useful but controversial ingredient. The historical details from previous editions of this chapter are preserved. New sections highlight recent research into the mechanism of nitrite’s antimicrobial action, the proliferation of work in using nitrite to control Clostridium perfringens and Listeria monocytogenes, and the inclusion of nitrite in predictive models of microbial growth. Re-ignited concerns related to nitrite and health in the last two decades are summarized, and the role of consumers in shaping the use of nitrite in food products is described. Brief updates on nitrite-related food regulations, assay methods, and toxicology are also provided in this updated chapter.
