1. Potassium nitrate and nitrosamine formation
- Author
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Schiesser Ap, Ibba P, Boniforti L, De Siena E, Cundari E, Massi O, and Lintas C
- Subjects
Cancer Research ,Meat ,Nitrates ,Nitrosamines ,Nutrition and Dietetics ,Bacteria ,biology ,Potassium Compounds ,Inorganic chemistry ,Microbial metabolism ,Medicine (miscellaneous) ,Ripening ,Potassium nitrate ,biology.organism_classification ,chemistry.chemical_compound ,Oncology ,chemistry ,Nitrosamine ,Food Microbiology ,Nitrite ,Nuclear chemistry - Abstract
The influence of potassium nitrate on the formation of nitrosamines in salami was studied. Samples of salami were prepared, with and without the addition of potassium nitrate. Under the conditions of the experiment, potassium nitrate did not represent a source of either nitrite or nitrosamines. Independently of the presence of potassium nitrate in the sample formulation, the growth of bacterial flora reached a maximum in the first 20 days of the ripening process.
- Published
- 1983
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