Separating Fact from Fiction and Alternatives to Nitrites in Processed Meats

Event Information
Product Format
Prerecorded Event
Conference Date
Fri, May 12, 2017
Length
60 minutes
Product Description

Chemistry of Nitrites and Antimicrobial Effects on Cured Meats


WHO recently released a report suggesting that consumption of processed meats represents an equal health risk compared to activities such as smoking. Although the authors of the report have subsequently claimed misrepresentation, the public’s perception of processed meats has become increasingly negative. Therefore, the industry has been challenged to enhance the safety of processed meats through funding alternatives to nitrites (more specifically nitrosamines) which have been identified as the additive of most concern.

In the following webinar, expert speakers Keith Warriner and Azadeh Namvar will describe the chemistry of nitrites and their function in cured meats. Specifically, it will cover the antimicrobial effects of nitrites to control clostridium botulinum and other pathogens. The role of nitrites as a flavor and antioxidant constituent will be described during the session too. A review of the WHO report will be discussed in relation to the impact of nitrites on human health. The regulations relating to cured meats will be provided and alternatives to nitrites than can be applied in line with the concept of clean labeling.

Session Highlights

  • Chemistry of nitrites
  • Review of functionality of nitrites in cured meats
  • Review of IARC findings on the negative health effects of processed meats
  • Clean label concept relating to nitrites
  • Cultured celery extract as an alternative to nitrites – consumer deception
  • Alternatives to nitrites
  • Organic acids and bacteriocins
    • Essential oils
    • High hydrostatic pressure
  • Alternative natural additive to preserve meat
  • Conclusion and importance of need for future research in this area

Who should attend

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Dr. Keith Warriner And Dr. Azadeh Namvar

Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become...   More Info
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