1983•Nutrition and CancerRequires access
Potassium nitrate and nitrosamine formation
Claudia Lintas, Paola Ibba, Enrico Cundari, Eduardo De Siena, Alma P. Schiesser, Luigi Boniforti, Osvaldo Massi
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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.