Data on occurrence of nitrate, nitrite and N-nitrosocompounds in food and drinking water, and on total dietary intakes are reviewed. Metabolic, toxicological and epidemiological studies are surveyed and the implications with respect to safety evaluation are addressed. It is concluded that, on the basis of recent long-term animal studies and of clinical experience in man, the current Acceptable Daily Intake (ADI) allocated to nitrate by the Joint FAO/WHO Expert Committee on Food Additives of 0-5 mg/kg body weight/day (expressed as sodium nitrate) might be increased to 0-25 mg/kg body weight/day. Based on similar criteria, the ADI for nitrite would be 0-0.1 mg/kg body weight/day (expressed as sodium nitrite). In view of the known carcinogenicity of N-nitrosocompounds, exposure to these compounds in food should be minimized by appropriate technological means, such as lowering the nitrite concentration in preserved foods to the minimum required to ensure microbiological safety and use of inhibitors of nitrosation like alpha-tocopherol or ascorbic acid. Further work is needed to define the minimal levels of nitrite in foods needed to inhibit outgrowth of Clostridium botulinum and toxin production.

Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications.

"IARC group 2B Carcinogens" reported in cigarette mainstream smoke.

Botulism control by nitrite and sorbate in cured meats: A review

Historically, nitrite has been a component of meat-curing additives for several centuries. In recent years the safety of nitrite as an additive in cured meats has been questioned mainly because of the possible formation of carcinogenic nitrosamines. Nitrite has many important functions in meat curing including its role in color development, flavor, antioxidant properties, and antimicrobial activity. The inhibition of Clostridium botulinum growth and toxin production is an especially important antimicrobial property of nitrite. This review discusses the effects of processing, curing ingredients (especially nitrite), and storage of cured meats in relation to the control of C. botulinum. If nitrite is eliminated from cured meats or the level of usage decreased, then alternatives for the antibotulinal function of nitrite need to be considered. Several potential alternatives including sorbates, parabens, and biological acidulants are discussed.

Nitrite, nitrite alternatives, and the control of clostridium botulinum in cured meats

N‐nitrosamines are an extremely hazardous class of compounds The possibility of the occurrence of these compounds in our food and in other environmental situations has caused concern over the past decade This review examines the literature which provides an understanding of the chemistry of N‐nitrosamine formation Particular attention is paid to the more recent reports concerning methodology for determining N‐nitrosamines and to the reports since 1970 on the occurrence of N‐nitrosamines in foods The literature concerning factors which influence N‐nitrosamine formation in foods is evaluated and discussed

N‐nitrosamines in foods

Dimethylnitrosamine in frankfurters

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Dimethylnitrosamine in frankfurters