3.0 OCCURRENCE OF NITROSAMINE IN FOOD AND BEVERAGES
3.1 Nitrosamines in meat and meat products
Preservatives like nitrite (KNO2/E249 and NaNO2/E250) and indirectly nitrate (NaNO3/E251 and KNO3/E252) are added in meat products such as bacon, cured meat, salami, sausages and canned meat products to avoid the growth of putrefactive and pathogenic bacteria such as Clostridium botulinum. Besides, nitrite acts as a processing adjuvant that promotes the colour formation, delay lipid oxidation and provide a typical cured meat flavor (Skibsted, 2011). Many cured meat products contain added spices containing nitrite for curing has given rise to the formation of N-nitrosopiperidine (NPIP) and other nitrosamines in the premixes. Nitrite reacts with various components present in muscle and converted to nitrosating agent, NO+ which reacts with biogenic amines to form carcinogenic N-nitrosamines. Biogenic amines are a basic nitrogenous compounds that formed by decarboxylation of free amino acids. They can found in high concentration and accumulation occurs in dry fermented products where related to the action of decarboxylase-positive bacteria and meat enzymes during fermentation and ripening (Mey et al., 2014).
3.1.1 Nitrosamines formation in meat
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Several of the nitrosamines (R2N-N=O) are carcinogenic and high intake of processed meat products such as bacon, hot dogs and red meat raises the risk of colon cancer (Herrmann, 2014). Nitrosamines formed when nitrites or nitrates that added as preservatives react with a secondary or tertiary amine that as part of structure of protein in meat. Nitrites or nitrates formed nitrosating agent through various reactions and react with amines to form nitrosamines. The general reaction is summarized in figure
—- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.
Acrylamide is not a concern when food is boiled, microwaved, or steamed. The food and drug admini...
... flesh are then ground into a paste-like matter, which is cleansed with the previously mentioned ammonia to rid it of E. coli. The meat filler product is purchased by many fast food restaurants, such as McDonald’s. The Beef Products executive predicts that his product will be in 100% of hamburgers within the next five years.
P-Cresidine, also known as Red No. 40 Food coloring, is everywhere and in almost everything, yet people do not realize the risks that come along with today's tastefully colored foods. Red No. 40 food dye is the most commonly used of all the other artificial dyes. The dye is used in countless everyday foods and drinks. Unfortunately, like all good things have a bad side, all food dyes have certain risks linked to their intake. When mixed, food dyes can become very risky to the health of the individual. Mixing food dyes is very common and used in many occasions to produce the correct colors. Despite the fact that Red No. 40 is banned in many places for reasons regarding health, the United States still produces and uses the substance religiously. Most people know what artificial food coloring is and enjoy its use for creating delightfully colored, appetizing foods, however, only few know what artificial food dyes actually have the capability of doing. Aside from creating candy colored foods, artificial food dyes, p-cresidine in specific, is capable of causing all kinds of problems from hyperactivity, to genotoxicity, to even various types of cancers; yet people don’t know and even worse the majority of the people out there don't care.
"Red meat and colon cancer." Harvard Health Publications. Harvard, Mar. 2008. Web. 1 Apr. 2014.
Some packaged meat products may contain casein as a binder so make it a habit to read the label
Food additives are substances that are added to food to enhance it; they can be both chemical and natural ("Food Additives: MedlinePlus Medical Encyclopedia"). Recently many food additives have been questioned by both the public and scientists world wide. One example of the food additives that have been studied is sodium stearoyl lactylate. It has recently been looked at due to indications that it might be unsafe for consumption. In this essay a couple main points and questions will be explained; what is sodium stearoyl lactylate, what are its effects both positive and negative, what are some indirect effects SSL has on society, is it ethical to use, and if sodium stearoyl lactylate safe for human consumption.
Although most of these chemicals pass Federal Food Safety laws, the people who consume processed or packaged foods are more vulnerable to fatal diseases. Scientist have not gathered enough information about the long term impact. This includes the impact on early stages of human development, especially in the womb.
In April 2008 the In Vitro Consortium first met at the Norwegian Food Research Institute. The consortium is “an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding fuels to these efforts.”Meat in both its production and its consumption has a number of destructive effects on not only the environment and humans but also live stock. Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes). Meat consumption all over the world is increasing making meat a global issue. As a result many researchers have been trying to create meat substitutes to minimize the impact of consumption. Substitutes, to date, have been made from soybeans, peas, or even from animal tissues grown in a culture.
According to the World Health Organization, dietary factors contributes to at least 30% of all cancer in Western countries and about 20% in developing countries (Meat Consumption and Cancer Risk). There has also been numerous of research regarding how meat can be linked to cancer. According to the Meat Consumption and Cancer Risk article by Physician Committee, “Meat contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk.” In addition to that, hormone-related,
Exposure to food colorants occurs during a majority of the meals that people consume every day, and these colorants can have certain effects on the human body. Many consumers do not show signs of being affected by food colorants; however, some specific diseases and disorders, such as ADHD, can be aggravated by colorants in addition to general ailments such as nausea, headaches, and irritability (Walford, 1984). Both natural and synthetic colorants can cause reactions, and approximately fifty years ago strict regulations on color additives and their certification were implemented due to different studies on colorants and several cases of severe allergic reactions (Vargas & Lopez, 2003). Not all food colorants are detrimental to bodily health, however. The development of food additives that are nutritionally beneficial is an area of science that is quickly advancing. Although many food colorants can be disparaging on human health, nutritionists are becoming more familiar with the advantageous properties of colorants, and the prospect of consuming healthier diets is encouraging (Downham & Collins, 2000).
Food Preservatives are added to food to reduce the decomposition period. Although some food preservatives are naturally found in some of Earths fruits, vegetables, and beans, many food preservatives are man-made chemicals and toxins to extend the life of food to an unnatural level. MedX India researched on how “Substances that are added to food items in order to inhibit, retard, or arres...
Temperature has a strong effect on nitrifying bacteria, as in the case of heterotrophic aerobic bacteria. The temperature dependence for the nitrification process corresponds to an Arrhenius equation, at least below 30 °C. At higher temperatures (30-35 ° C), the growth rate of nitrifying bacteria is constant and Begins to decrease between 35 and 40 °C. The two-stage biological nitrification process is a two-sludge system which is generally used when ammonia Disposal is subject to advanced treatment. The process is also used prior to biological denitrification systems where nitrate removal is required. The first step of the two-step process is typically a high-throughput activated sludge that is designed to achieve at least 75% to 85% elimination of carbonated BOD5. By realizing this Level of reduction of BOD5 in the first stage, conditions can be developed in the second step to improve nitrification. The nitrification of ammonia into nitrate occurs chiefly in the second stage. Nitrification is realized in a two-stage process by the biological activities of two specific groups of bacteria known as Nitrosomonas and
The saddest part of this trend is that fast food is not safe to consume daily. The first negative side that should be considered about the healthiness of fast food is that it involves too much oil, salt and calories that are not beneficial to our health. Moreover, the chemicals that are being added to increase shelf life of the foods are dangerous to the health. According to a New York Times article “window cleaning chemical injected into fast food, hamburger meat” by Mike Adams, the health ranger, he mentioned that the beef is being injected with ammonia, which is a chemical commonly used in glass cleaning and window cleaning products. The USDA doesn 't seem to be paying attention to the fact that people are eating ammonia in their hamburgers because for them Ammonia kills the e.coli
People nowadays seem very concerned about the foods they eat. Specifically, the added ingredients are unwelcomed by health-conscious individuals. Food preservatives, for instance, have gained a bad rep for the past few years, and are usually regarded as “harmful” and “unnecessary”. But it would not be surprising to know that not only are food preservatives very common in many of our favorite foods, but some scientists suggest these ingredients saved more lives than modern medicine. Those sugary sweet jams your grandmother may have pulled down from her larder each Christmas or New Year’s breakfast, or the canned salted meats that served as a backup for many early American astronauts, are actually some examples of food preservation. Individuals whose immune systems are suppressed due to an illness, age, or medical condition are at risk of potential contaminations without the bacteria-fighting effects of preservatives. These additives are one of the many essential components used to achieve food safety. A trip down any aisle in the grocery store will show just how far the food additives industry has come. Allow the following information to put you at ease as it demonstrates why the science behind virtually every food