ABSTRACT
Preservatives are compounds used to delay or prevent the chemical and microbiological deterioration of foods. Nitrites and nitrates are used in many foods as preservatives and functional ingredients. Nitrite provides more inhibitory effects under anaerobic conditions as compared to aerobic. Temperature, salt concentration, and initial inoculum size also significantly influence the antimicrobial role of nitrite. An inhibitor of Clostridium perfringens formed when low levels of nitrite autoclaved with the defined chemical medium. N-nitrosamines, biogenic amines, and residual nitrites are considered as harmful substances, which are often present in cured meats. A water-soluble or low molecular weight compound was responsible for a large part of the nitrite depletion. The reduction of nitrite and nitrate affects the types of bacterial growth, and volatile formation in dry fermented sausages. Lactate, sorbate, citrate, and benzoate are used to reduce the nitrite level in meat products.
