Nitrate and Nitrite Analysis


Nitrate and Nitrate are substances restricted to use in foods, especially due to their negative effects on human health. It is used to prevent the growth of microorganisms in meat products, especially the pathogenic bacteria of the Clostridium genus.


The main source of nitrate in our diet is green leafy vegetables. Depending on the amount of nitrogen in the soil, the amount of nitrate in the vegetables grown varies. Vegetables grown in soils with high nitrogen content have high nitrate content.


Nitrate is the end product of the biochemical oxidation of organic nitrogen. Nitrate ions, which do not have direct toxic effects, are transformed into harmful nitrite ions by bacterial nitrate reductase activity. In nitrite, it prevents or reduces the oxygen transport of the blood. "Baby Blue Syndrome", which is especially dangerous for children, may occur.


Apart from these negativities, it reacts with secondary amines and causes the formation of potential carcinogenic, mutagenic or teratogenic compounds such as nitrosamine.


Nitrate is used to give cured meat a special color, taste and aroma. It prevents the growth of Moraxella, Flavobacterium, Pseudomonas, Enterobacter and Escherichia bacteria in environments with pH 5.7 - 6.0.


The amount of nitrate that can be used in foods is limited by the Turkish Food Codex.

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