Nitrates and Nitrites : Risks and Answers - Mimouni, Abdelhafid
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Nitrates and nitrites are chemical compounds often used in food preservation, particularly in processed meats such as sausages and bacon. They help prevent the growth of bacteria, including Clostridium botulinum, a dangerous microbe that can cause severe food poisoning. Nitrites react with myoglobin, a protein found in muscles, to give processed meats their attractive pink color. However, when consumed in excess, nitrites can turn into potentially harmful substances. It is therefore crucial to regulate their use to protect health while maintaining food quality.

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Produktbeschreibung
Nitrates and nitrites are chemical compounds often used in food preservation, particularly in processed meats such as sausages and bacon. They help prevent the growth of bacteria, including Clostridium botulinum, a dangerous microbe that can cause severe food poisoning. Nitrites react with myoglobin, a protein found in muscles, to give processed meats their attractive pink color. However, when consumed in excess, nitrites can turn into potentially harmful substances. It is therefore crucial to regulate their use to protect health while maintaining food quality.
Autorenporträt
Chercheur indépendant en chimie bioinorganique, le Dr Mimouni est expert en synthèse et caractérisation des macromolécules. Il a obtenu son doctorat en chimie à l'Université de Paris XII en 1997, après une maîtrise et un Diplôme d'Études Approfondies à l'Université de Paris XI.