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首页> 外文期刊>American Journal of Microbiology >The Food Additives Nitrite and Nitrate and Microbiological Safety of Food Products
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The Food Additives Nitrite and Nitrate and Microbiological Safety of Food Products

机译：食品添加剂亚硝酸盐和硝酸盐和食品微生物安全性

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In Germany, raw sausages are typically produced according to a technology referred to as hurdle technology (Leistner, 2000). The combination of several stressful conditions should successfully inhibit growth and survival of pathogenic bacteria, which can be regularly found in raw pork or beef material (Mataragas et al., 2008; Rhoades et al., 2009). Hurdles applied during raw sausage fermentation are the appearance of a competitive flora and product acidification by fermentation, reduction of water activity by drying of the product or by the addition of salt, the reduction of oxygen tension by vacuum packaging or the addition of ascorbate and the addition of preservatives like sorbate or nitrite and nitrate curing salts. Nitrate is converted by the nitrate reducing starter cultures to nitrite, the actual inhibitory compound. The use of nitrate and nitrite as additives has positive as well as negative aspects (Cammack et al., 1999). Disadvantages are that nitrite itself is toxic in high concentrations and that during heating of the products carcinogenic nitrosamines might be formed. Furthermore it is a food additive that is required to be labeled. Because of these negative aspects, the health-conscious consumer wants products without nitrite or nitrate curing salts. On the other hand, the addition of nitrate or nitrite curing salt to the raw sausages has also positive side effects, e.g., it contributes to the development of the typical red curing color and the curing flavor. Several studies also suggest a positive impact of the uptake of dietary nitrate, especially via consummation of vegetables, on human health, e.g., lowering of blood pressure (Hord et al., 2009). Furthermore, the addition of the curing salt is thought to inhibit growth and survival of unwanted bacteria. Therefore, the restricted addition of nitrite or nitrate to raw sausage products is allowed in the European Union for conservation purposes (EU regulation 1333/2008). The raw sausage manufacturers are now faced with a dilemma. One the one hand, they have to address the consumers concern about food additives and on the other hand, they have to guarantee the microbiological safety of the products. Open questions are: Does the addition of nitrite curing salt indeed inhibit growth and survival of pathogenic bacteria? And if yes, what are the molecular mechanisms behind this observation? How do the pathogens adapt their transcriptional profile to nitrite stress? A better understanding of the inhibitory effect of these additives might help to reduce their amount to the amount that is needed to receive a microbiologically safe product: As much as necessary, as little as possible.
机译：在德国，原始香肠通常根据称为障碍技术（Leistner，2000）的技术生产。几种压力条件的组合应成功地抑制致病细菌的生长和存活，这可以定期在原料猪肉或牛肉材料中发现（Mataragas等，2008; Rhoades等，2009）。在原始香肠发酵过程中施用的障碍是通过发酵的竞争体育群和产品酸化，通过加入产品或加入盐来减少水活性，通过真空包装减少氧气张力或添加抗坏血酸添加山梨酸盐或亚硝酸盐和硝酸盐固化盐等防腐剂。将硝酸盐通过硝酸盐将硝酸盐转化为亚硝酸盐，实际抑制化合物。作为添加剂的硝酸盐和亚硝酸盐的使用具有正面以及负面方面（Cammack等，1999）。缺点是亚硝酸盐本身在高浓度下有毒，并且在加热过程中，可以形成致癌亚硝基胺。此外，它是一种待标记的食品添加剂。由于这些负面方面，健康意识的消费者想要没有亚硝酸盐或硝酸盐固化盐的产品。另一方面，向原始香肠中加入硝酸盐或亚硝酸盐固化盐也具有正副作用，例如，它有助于典型的红色固化颜色和固化风味的发展。几项研究还表明对膳食硝酸盐的吸收，特别是通过蔬菜完善的影响，对人体健康，例如降低血压（Hord等，2009）。此外，认为加入固化盐以抑制不需要的细菌的生长和存活。因此，在欧盟寻求保护目的中允许在欧盟进行亚硝酸盐或硝酸盐添加到原料香肠产品中（欧盟规定1333/2008）。 Raw Seusage制造商现在面临困境。一方面，他们必须解决消费者对食品添加剂的关注，另一方面，他们必须保证产品的微生物安全性。打开问题是：添加亚硝酸盐固化盐是否确实抑制了病原细菌的生长和存活？如果是，则此观察结果背后的分子机制是什么？病原体如何使其转录概况适应亚硝酸盐应力？更好地理解这些添加剂的抑制作用可能有助于将其量减少到接受微生物安全产品所需的量：尽可能少的必要性。

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