Nitrites, nitrosamines, and meat

• Published in: Journal of the American Veterinary Medical Association Vol. 171; no. 11; p. 1157
• Main Author: Engel, R E
• Format: Journal Article
• Language: English
• Published: United States 01-12-1977
• Subjects: Animals; Food Additives - adverse effects; Government Agencies; Humans; Meat; Nitrites - adverse effects; Nitrosamines - adverse effects; Pyrrolidines - adverse effects; Risk; Swine; United States; United States
• ISSN: 0003-1488

Food additive regulations are frequently misunderstood and are often the basis for widely disparate views. The US Department of Agriculture (USDA) does not accept the concept that zero health risk with food additives is a humanly attainable goal; however, if the USDA is to accept that zero health risk is not attainable, then the department must propose, through regulations, a socially acceptable level of risk. Nitrite is an example. On one hand, nitrite is toxic at high levels and can combine with amines to form nitrosamines, which have been shown to cause cancer in animals. On the other hand, nitrite has been shown to provide the necessary protection, in many products, against Clostridium botulinum. The USDA, however, is not content to accept this position as a final one; they will continue to urge additional studies designed to further refine and decrease nitrite usage or replace it with a safe substitute. Given adequate information as to the relative risks involved in the use of nitrite or a substitute, society itself should be in a position to make the determination as to its willingness to accept potential risks in its daily life.