N-nitrosamines in processed meats: Exposure, formation and mitigation strategies
Nitrite and nitrate have been widely used in the preservation of meat products for the effective antimicrobial action against several pathogenic bacteria such as Clostridium botulinum, Salmonella and mesophilic bacteria. However, they can further react with secondary amines in meat products and prod...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323001527 |