Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

authored by

Françoise Guéraud, Charline Buisson, Aurélie Promeyrat, Nathalie Naud, Edwin Fouché, Valérie Bézirard, Jacques Dupuy, Pascale Plaisancié, Cécile Héliès-Toussaint, Lidwine Trouilh, Jean Luc Martin, Sabine Jeuge, Eléna Keuleyan, Noémie Petit, Laurent Aubry, Vassilia Théodorou, Bastien Frémaux, Maïwenn Olier, Giovanna Caderni, Tina Kostka, Gilles Nassy, Véronique Santé-Lhoutellier, Fabrice Pierre

Abstract

Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.

Organisation(s)

Institute of Food Science and Human Nutrition

External Organisation(s)

Universite de Toulouse
IFIP-Institut du Porc
INSA Toulouse
University of Florence (UniFi)
University of Kaiserslautern-Landau (RPTU)
Institut national de recherche pour l’agriculture, l’alimentation et l’environnement (INRAE)

Type

Article

Journal

npj Science of Food

Volume

7

Publication date

2023

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Public Health, Environmental and Occupational Health

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.1038/s41538-023-00228-9 (Access: Open)