Curing processed meats without nitrite. (biochemist Fereidoon Shahidi is developing alternative meat curing technique that does not use carcinogenic nitrite)(Brief Article) From: USA Today (Magazine) | Date: February 1, 1996 | COPYRIGHT 1996 Society for the Advancement of Education. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Rationing one's intake of hot dogs, salami, and pepperoni to avoid nitrite preservatives - the precursors of potential carcinogens - might not be necessary for much longer. A nitrite-free technique to cure processed meats and fish-meat blends is being considered for government approval in Canada, and then will be submitted in the U.S.

Processed meats are cured to preserve flavor and color and prevent microbial growth. Curing traditionally has been done with sodium nitrit...