How did the food industry respond to concerns about N-nitroso compounds?
The food industry responded to concerns about NOCs in the 1970s and 1980s by virtually eliminating the addition of nitrate to foods and reducing residual nitrite (analytically detectable) levels in cured meat products five-fold without compromising antibotulinal effects. Today, cured meats on average have one-fifth the amount of residual nitrite present 20 years ago. The industry also began using agents to block or inhibit the formation of NOCs from nitrite. Such agents include ascorbate (vitamin C), erythorbate (chemically similar to vitamin C), and tocopherol (vitamin E). Most cured meats produced in the United States contain ascorbate or erythorbate. For bacon, adding one of these inhibitors is mandatory. Are rodent studies effective in evaluating the safety of nitrite? Animal studies are useful in evaluating effects on human health to a greater or lesser degree, depending on factors of comparison. As it is unethical to perform carcinogenicity tests on humans, laboratory animals are
