CHEM 181 Chapter : woc 11- preventing botulism with nitrites.docx

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15 May 2012

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Food additives pages 209-212- preventing botulism with nitrites. The nitrate intake of those who participate in hotdog-eating contests exceeds that of the average person by orders of magnitude. Given the controversial nature of this food additive, the health status of the eating champs merits monitoring. One of the most deadly substances known to mankind is produced by a species of bacteria known as clostridium botulinum. Botulism can be prevented by the appropriate use of sodium nitrate. This was discovered by accident; salting is a way of preserving food by drawing water out of bacteria. It was noticed that salt worked well depending on its source, and salt that worked well also improved the meat"s flavour and colour. The secret turned out to be an impurity, potassium nitrate, more familiar to us as saltpeter (a major ingredient used to make gunpowder). More accurately, the secret is nitrite, not nitrate.

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