February 23, 2016
US meat processors say nitrite use in cured meats at safe levels
The US'' foremost association of meat processors has released a document trying to "correct many of the myths" surrounding sodium nitrite, a meat-product preservative suspected as a carcinogen.
The North American Meat Institute''s (NAMI) "MythCrusher" document cited a two-year animal-feeding study conducted by the US National Toxicology Program, which concluded that "nitrite does not cause cancer at levels used in the meat industry.
"It is also a myth that cured meat products are the most common source of nitrite in our diets", said NAMI, a national trade association that represents companies that process 95% of red meat and 70% of turkey products in the US and their suppliers throughout America.
"Scientists say that 93 percent of human nitrite intake comes from vegetables, particularly root vegetables such as celery, beets, carrots, spinach and lettuce, and from saliva, thanks to the body''s own healthy, nitrogen cycle", it added.
The document claimed that less than 5% of human nitrite intake is sourced to cured meats.
"Nitrite is a very important ingredient with significant and proven food safety benefits," said Dr. Betsy Booren, NAMI vice president for scientific affairs. "Nitrite is critical in preventing botulism, the deadliest foodborne illness. In fact, since sodium nitrite was approved for use in cured meats in 1925, no cases of botulism have been associated with commercially prepared cured meats."
The NAMI MythCrusher also explained that meats cured "naturally" still rely on a form of nitrite (nitrate) that occurs naturally in ingredients such as celery powder.