Food Safety and Packaging
Food Safe Package

Natural alternatives and innovative approaches to reduce nitrite level in processed meat: A review

Document Type : Review Article

Author

Zolaykha Shiravani

Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

https://doi.org/10.30466/fsp.2025.56688.1019
Abstract
Nitrites are one of the multifunctional additives used in meat products. Given that they have high performance such as color creation, flavor improvement, and antioxidant and antimicrobial properties, they have caused consumer concern due to the formation of N-nitroso compounds and related health risks. Consumers demand natural or low-nitrite meat products. Synthetic nitrites are widely used because of their cheapness and easy access. However, due to the formation of nitrosamines, researchers are looking for a safer alternative to this additive. Plants, due to their nitrate content, can be used as natural nitrite sources by nitrate-reducing bacteria. Also, emerging non-thermal technologies such as atmospheric non-thermal plasma and pulsed electric fields can have the potential to be considered as new approaches for nitrite reduction. However, challenges regarding the stability of their sensory properties and antimicrobial efficacy remain. This review systematically evaluates the multifunctional role of nitrites, their health-related implications and potential substitution strategies, and addresses safe, effective, and acceptable solutions for producing high-quality meat and processed products with natural ingredients with a nitrite reduction approach.

Keywords

Meat products
Non-thermal technologies
N-nitroso compounds
Nitrite
Plants
Subjects
Food Safety and Packaging
Volume 1, Issue 3
Autumn 2025
Pages 147-158

  • Receive Date 22 October 2025
  • Revise Date 09 November 2025
  • Accept Date 11 November 2025

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