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Nitrite and nitrosyl compounds in food preservation
R Cammack1, C L Joannou, X Y Cui
1Division of Life Sciences, King's College, London W8 7AH, UK. richard.cammack@kcl.ac.uk
Biochimica Et Biophysica Acta
|May 13, 1999
Summary
Nitrite, used in food preservation, has complex chemistry. Derived compounds, not nitrite itself, kill bacteria like Clostridium botulinum, with Roussin
Area of Science:
- Food science and microbiology
- Chemistry of food additives
Background:
- Dietary nitrite from vegetables and water, and its use as a meat preservative.
- Nitrite's dual role: potential risks versus protective effects against bacteria like Clostridium botulinum.
- The complex chemistry of nitrite and its derivatives in food and bacterial systems.
Purpose of the Study:
- To investigate the bactericidal compounds derived from nitrite.
- To identify specific nitrosyl compounds effective against food-spoilage bacteria.
- To explore potential mechanisms of action for these bactericidal compounds.
Main Methods:
- Testing a range of nitrosyl compounds for inhibitory effects on bacteria.
- Evaluating activity against both anaerobic and aerobic food-spoilage bacteria.
- Identifying the most potent inhibitory compound.
Main Results:
- The anion of Roussin's black salt [Fe4S3(NO)7]- demonstrated the highest inhibition of Clostridium sporogenes.
- This compound showed broad-spectrum activity against both anaerobic and aerobic bacteria.
- Selectivity of other tested compounds suggests multiple bacterial targets.
Conclusions:
- Bactericidal activity is mediated by nitrite-derived compounds, not nitrite itself.
- Roussin's black salt anion is a potent inhibitor of food-spoilage bacteria.
- Potential bacterial targets include respiratory chains, metalloproteins, membranes, and genetic material.