The Use of Nitrite as a Food Additive

The Use of Nitrite as a Food Additive

Intro

One of the major problems in the food production industry is to find efficient ways to store and preserve food. In fact, since most of the aliments nowadays are produced or processed in factories, it can take up to a couple of days or weeks before they get ingested by the consumer. Thus, one thing that food companies have to constantly focus on is to ensure that processed food remains in a good condition throughout its journey from the factory to the shop and to the consumer at home. To do so, many chemicals were tested and used in the past centuries as food additives in order to maintain the food’s nutritive quality, enhance its keeping quality or even make it more attractive. Sodium nitrite is one of them. Sodium nitrite is a salt used as a food additive since the 20th century. It has been found to inhibit growth of disease-causing microorganisms, give taste and color to the meat; and inhibit lipid oxidation that leads to rancidity (Chandan, 2013). The ability of sodium nitrite to solve these issues has led to meat production with improved food safety, longer storage life and more desirable color/taste. On the other hand, sodium nitrite can be toxic for humans if ingested in high doses. Furthermore, some studies showed that sodium nitrite could potentially be linked with different types of cancers and diseases (McCredie, 1994). In this essay, the pros and the cons of the use of sodium nitrite in food will be explored. Moreover, an answer to the ethical question raised by this food additive will be provided to help solve this dilemma.

Pros

Sodium nitrite is well-known for its role in inhibiting the growth of Clostridium botulinum spores in refrigerated meats. The salt inhibits the iron-sulfur clusters essential to energy metabolism of Clostridium botulinum and its effectiveness mostly depends on many factors, such as the residual nitrite level, the pH, the salt concentration and the iron content. Furthermore, sodium nitrite is responsible for the appealing red/pink color of meat. The salt forms nitrosylating agents, which then makes nitric oxide react with myoglobin to produce the cured meat color. In addition, sodium nitrite is able to efficiently delay the development of oxidative rancidity. The antioxidation reaction goes as follows. Nitrite reacts with heme proteins and metal ions, neutralizing free radicals by nitric oxide. The neutralization of these free radicals puts an end to the cycle of lipid oxidation, which ultimately leads to rancidity (Chandan, 2013).

Cons

However, sodium nitrate can be toxic for humans if consumed in high doses. In fact, extreme cautions must be exercised in adding nitrate or nitrite to meat. Most federal regulations allow a maximum use of 2.75 ounces of sodium or potassium nitrate per 100 pounds of chopped meat, and 0.25 ounce sodium or potassium nitrite per 100 pounds of chopped meat. The reference value of the U.S. EPA for a 4 kg child for the consumption of both nitrate and nitrite are respectively 10 mg/kg and 1 mg/kg (USEPA 1991). Furthermore, there was some controversy around the use of nitrates and nitrites in food because it was associated with different types of cancers and diseases. Indeed, two studies reported that the risk of brain tumors in children was significantly higher for children with mothers having a high consumption of cured/processed meats containing nitrites during pregnancy (Preston-Martin, 1996). Furthermore, a study made in 2005 by the University of Hawaii found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 21 percent (AICR, 2009). However, after receiving many contradictory studies, the U.S. EPA concluded that there was conflicting evidence in the literature as to whether exposures to nitrate or nitrite were associated with cancer in adults and in children (USEPA, 1991). Thus, it is allowed for consumption, but the World Health Organization International Agency for Research on Cancer (IARC) ranked nitrates and nitrites high on the priority list for upcoming review of possible carcinogenicity of ingested nitrates and nitrites.

Ethical dilemma

As can be seen from the paragraphs above, the use of nitrites in cured/processed meat is really

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