Talk:Nitrite

message: I would like to see information on solubility on this page. 04:10, 16 February 2007 (UTC)

message: The above quote is in the article but why only one and that guys? there are LOADS of examples of classic named reactions why only his? Please fix thanks. Its like someone really wants readers to know about this Meyer guy with the bold font and the unnecessary amount of references. ΤΕΡΡΑΣΙΔΙΩΣ(Ταλκ) 22:47, 13 May 2008 (UTC)
thread_title:  '''Meyer''' 

message: The article lists beer as a source of nitrosamines, but I'm wondering there in the brewing process nitrites would enter into the equation. Are the part of the fertilizers used on the grains?  Mcrabb23 (talk) 18:50, 24 November 2008 (UTC)
thread_title:  '''Food Sources''' 

message: See Talk:Meal, Ready-to-Eat#Nitrite content in RTE food....???
--222.64.213.153 (talk) 05:42, 24 February 2010 (UTC)
thread_title:  Nitrite content in RTE foods.... 

message: * http://scholar.google.com/scholar?hl=en&q=allintitle%3A+nitrite+cooking&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
--222.64.213.153 (talk) 05:45, 24 February 2010 (UTC)
thread_title:  Nitrite content, cooking methods and meal storage.... 

message: No direct link is suggested between nitrites and increased risk of pancreatic cancer in the references sourced; the references find a general correlation between processed meat consumption and increased risk of pancreatic cancer. Therefore, I am removing this sentence and recommending someone with more time write a section on the presence of nitrites in processed meats and the health effects of their ingestion. Xandrox (talk) 04:30, 26 March 2012 (UTC)
thread_title:  Processed Meat and Cancer 

message: Should it not be mentioned that all Nitrates are soluble except for Silver Nitrate? Rainbow Shifter (talk) 18:46, 29 January 2013 (UTC)
replies: text: In case that this page would about nitrAte, than yes, but this page is about nitrIte, so not.But a generic overview about the solubility of nitrite salts would be a great idea for this page!Erik --2003:ED:F7FF:139B:41B2:1726:F419:1BF1 (talk) 13:45, 27 August 2020 (UTC)
replies: text:  No, the assertion made by Rainbow Shifter is inexact and his suggestion makes no sense because silver nitrate is highly soluble: 256 g/100 mL (25 °C). In fact, all nitrate salts are soluble. However, silver nitrite is ~ 1000 times less soluble (0.275 g/100 mL at 15 °C) than silver nitrate although it is still readily soluble (2.75 g/L at 15 °C). Simply look at the solubility data presented in the infobox, or chembox, of both compounds. Sorry for this late answer with a lag time of 9 years, but it is better to clarify this question for the next visitors of this discussion page ;-) Shinkolobwe (talk) 18:45, 3 February 2022 (UTC)
thread_title:  Solubility 

message: The references at the bottom to the MSDS and the other site are both out of date. And should be fixed. --Tassit (talk) 14:07, 17 July 2013 (UTC)
thread_title:  '''Document References''' 

message: ”This use of nitrite started the Middle Ages.“
Not sure if this is a typo or if the author really claims the middle ages where started by a new method of meat preservation. Not logged in here but will come back to this discussion on my other machine.  — Preceding unsigned comment added by 2A02:810A:8340:661C:7510:1C8:E00B:5CC8 (talk) 22:36, 8 September 2020 (UTC)
replies: text: Thanks  JimRenge (talk) 08:08, 9 September 2020 (UTC)
thread_title:  Uses 

message: > Parma ham, produced without nitrite since 1993, was reported in 2018 to have caused no cases of botulism.
This line is a non sequitur (or red herring) fallacy. Clostridium botulinum spores are in the environment, and cannot enter whole muscle meat. Nobody gets botulism from a cured whole muscle meat because spores are always exposed to oxygen on the outside. Concerns of botulism are only related to ground sausages where an anaerobic environment can be created. That line's inclusion is immaterial to the topic of preventing botulism because it's not ground, therefore not relevant to botulism. It is biased and misleading. The article only mentions it's not necessary, and it's not for this specific product.
Issues of botulism only apply to ground sausages in anaerobic environments. Disputing it with articles on whole muscle meat cures is irrelevant.
In addition, the same chemical reaction occurs in parma ham over the year-long curing process, which takes nitrogen out of the atmosphere, binds to the myoglobin, and cures it, just like with adding nitrites to create NO2. So it's doubly-wrong, both in its misdirection, and the fact the same chemical reaction occurs when trace amounts of atmospheric NO2 bind to the myoglobin over time. But the overwhelming majority of cured meats are not cured for a year, unlike parma ham, and is a terrible example to dispute nitrite usage.
> A 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria which causes botulism, in line with the UK's Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent Clostridium botulinum growth and extend shelf life.
This line may be true, but it is not noted that it contradicts dozens of rigorous studies showing nitrites actually do prevent the growth of C. botulinum in an anaerobic environment. The article applies solely to ham, which is already addressed above. Not noting that, or including any of the dozens of rigorous studies showing nitrite actually does prevent C botulinum growth is another example of a biased article.
Adding nitrites and lowering pH has a proven, marked effect on preventing botulism growth. This is discussed in the paper referenced below, from 1979.
It's well-established with multiple scholarly articles that nitrites prevent botulism growth.
I'm adding this to the talk page to help prevent future "seemingly relevant" misdirections and bias. For some reason, activists are posting fake news like this on pages regarding curing.
Journal of Food Protection Vol. 42, No.9, Pages 739-770 (September, 1979)
Botulism Control by Nitrite and Sorbate in Cured Meats: A Review 1
J. N. SOFOS, F. F. BUSTA and C. E. ALLEN
Department of Food Science and Nutrition and Department of Animal Science. University of Minnesota Vuelhering (talk) 21:57, 1 August 2023 (UTC)
replies: text: In contrast to the citations from journalistic sources (Guardian and Observer) the article on Nitrite has references to peer-reviewed journals that conclude that nitrites and nitrates do retard the growth of C. botulinum bacteria in anaerobic environments.  Therefore I have deleted the claim that they have no effect on the growth of these bacteria. CharlesHBennett (talk) 17:09, 21 January 2024 (UTC)
thread_title:  Avoiding fallacies & biases about nitrites in meat curing