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
An independent researcher in bioinorganic chemistry, Dr. Mimouni is an expert in macromolecular synthesis and characterization. He obtained his Ph.D. in Chemistry from the University of Paris XII in 1997, after a Diplôme des Études Approfondies en Systèmes Bioinorganiques at the University of Paris XI in 1993, where he also obtained his B.Sc. and M.Sc. in Chemistry.