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Nitrites dans la charcuterie : (Aspects Sociétaux (Media/Presse (Sur…

- - - - Honikel K.O., 2008. The use and control of nitrate and nitrite for the processing of meat products.
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        Pour l'instant j'ai que ca :
        http://www.sciencedirect.com.sci-hub.cc/science/article/pii/S0167450198800514
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        :red_flag:
        
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        nitrite. Journal of Food Protection, 75, 1346-1349.
        :red_flag:
        
        Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium Botulinum Type B in Meat Products by Using a Reduced Level of Nitrite
        R Keto-Timonen et al. J Food Prot 75 (7), 1346-1349. 7 2012. more
        Abstract
        The effect of three different concentrations of sodium nitrite (0, 75, and 120 mg/kg) on growth and toxigenesis of group II (nonproteolytic) Clostridium botulinum type B was studied in Finnish wiener-type sausage, bologna-type sausage, and cooked ham. A low level of inoculum (2.0 log CFU/g) was used for wiener-type sausage and bologna-type sausage, and both low (2.0 log CFU/g) and high (4.0 log CFU/g) levels were used for cooked ham. The products were formulated and processed under simulated commercial conditions and stored at 8°C for 5 weeks. C. botulinum counts were determined in five replicate samples of each nitrite concentration at 1, 3, and 5 weeks after thermal processing. All samples were positive for C. botulinum type B. The highest C. botulinum counts were detected in nitrite-free products. Toxigenesis was observed in nitrite-free products during storage, but products containing either 75 or 120 mg/kg nitrite remained nontoxic during the 5-week study period, suggesting that spores surviving the heat treatment were unable to germinate and develop into a toxic culture in the presence of nitrite. The results suggest that the safety of processed meat products with respect to group II C. botulinum type B can be maintained even with a reduced concentration (75 mg/kg) of sodium nitrite.
        PubMed: 22980023 DOI: 10.4315/0362-028X.JFP-12-056
        Extrait sur ncbi :red_flag:
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        _
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        Listeria dans les saucisses et saucissons secs de ménage ». :red_flag:
        
        http://www.adiv.fr/nos-innovations-2/dynamique-rd/qualite-viandes/ :red_flag:
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        du procédé de fabrication et de la conservation des salaisons sèches :- impact des paramètres
        technologiques (nature du ferment, dose de sel, dose de sucre et apport en nitrite). :red_flag:
        
        _
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        Consumption of red and processed meat has been associated with colorectal cancer in many but not all epidemiological studies; few studies have examined risk in relation to long-term meat intake or the association of meat with rectal cancer. US National Library of Medicine National Institutes of Health :red_flag:
        
        Hot Dogs May Cause Cancer, Genetic Mutations FoxNews :red_flag:
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        :red_flag:
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        Epidemiological studies have reported inconsistent findings on the association between dietary nitrate and nitrite intake and cancer risk. We performed a meta-analysis of epidemiological studies to summarize available evidence on the association between dietary nitrate and nitrite intake and cancer risk from published prospective and case-control studies
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        :red_flag:
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        Consumer awareness and credibility factors of health claims on innovative meat products in a cross-sectional population study in the Netherlands: Meat consumption-associated cancer risks relating to the preservative nitrate are receiving considerable attention. Consequently, innovative meat products are being developed with no or reduced nitrate levels. For example, phytochemicals are currently under investigation for their potential to replace nitrate in meat.
        PDF : Food Quality and Preference
        :red_flag:
      - Meat Science
        Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite : This study investigates consumer attitude and purchase intention towards processed meat products with added natural compounds and a reduced level of nitrite. The rationale for such innovation relates to nitrite's negative health image as a chemical additive among consumers, versus the perception of compounds from fruits and vegetables as being natural and healthy.
        PDF : Meat Science
        :red_flag:
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        Investigation on the Possible Formation of N-Nitroso-N-methylurea by Nitrosation of Creatinine in Model Systems and in Cured Meats at Gastric pH. Sen PDF 9 MARINE PARTIE A :red_flag:
        
        Sen NP, Seaman SW, Burgess C, Baddoo PA, Weber D (2000) Investigation on the possible formation of N-nitroso-N-methylurea by nitrosation of creatinine in model systems and in cured meats at gastric pH. J Agric Food Chem PDF 10 MARINE PARIE A :red_flag:
        
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        Inoue-Choi :red_flag: M, Flood A, Robien K, Anderson K (2011) Nutrients, food groups, dietary patterns, and risk of pancreatic cancer in postmenopausal women. Cancer Epidemiol Biomarkers PFD 6 MARINE PARTIE A :red_flag:
        
        Howlader N, Noone AM, Krapcho M, Neyman N, Aminou R, Waldron W, Altekruse SF, Kosary CL, Ruhl J, Tatalovich Z, Cho H, Mariotto A, Eisner MP, Lewis DR, Chen HS, Feuer EJ, Cronin KA, Edwards BK (2010) SEER Cancer Statistics Review, 1975–2008, National Cancer Institute. Bethesda, MD, http://seer.cancer.gov/csr/1975_2008/ :red_flag:
        
        Egger M,
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        PDF5-PARTIE A MARINE :red_flag:
        
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        PDF 4-PARIE A Marine :red_flag:
        
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        Aschebrook-Kilfoy :red_flag: B, Cross AJ, Stolzenberg-Solomon RZ, Schatzkin A, Hollenbeck AR, Sinha R, Ward MH (2011) Pancreatic cancer and exposure to dietary nitrate and nitrite in the NIH-AARP diet and health study. Am J Epidemiol 174(3): 305–315 PDF1 MARINE PARTIE A
        
        Coss A, Cantor KP, Reif JS, Lynch CF, Ward MH (2004) Pancreatic cancer and drinking water and dietary sources of nitrate and nitrite. Am J Epidemiol
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  - - - Avis du «Comité scientifique de l’alimentation humaine sur les nitrates et les nitrites»
        Commission des Communautés européennes. 19 octobre 1990
        . loies
        :red_flag:
    - - Avis du 19 octobre 1990 du « Comité scientifique de l’alimentation humaine sur les nitrates et les nitrites » de la Commission des Communautés européennes. loies
        :red_flag:
    - - Diet rich in processed meat ‘may worsen asthma symptoms’.
        NHS Choices. 21 décembre 2016.
        :red_flag:
      - Processed meat ‘could be bad for asthma’.
        BBC News – Health. 21 décembre 2016.
        :red_flag:
      - L’asthme. Santé au quotidien. Asthme et obésité.
        L’Assurance maladie. Mis à jour le 26 décembre 2013.
        :red_flag:
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        Le quotidien du pharmacien. (31 janvier 2017.) :red_flag:
      - Cured meat intake is associated with worsening asthma symptoms.
        Li Z., Rava M., Bédard A., et al. Thorax. 2017 (72:206-212) :red_flag:
  - - - Prospective association between red and processed meat intakes and breast cancer risk: modulation by an antioxidant supplementation in the SU.VI.MAX randomized controlled trial.
        Sorbonne Paris Cité, Epidemiology and Biostatistics Research Center, Nutritional Epidemiology Research Team (EREN),
        Inserm U1153; Inra U1125; Cnam; Paris 13,7 and 5 Universities, Bobigny, France and Public Health Department, Avicenne Hospital, Bobigny, France c.pouchieu@uren.smbh.univ-paris13.fr.
        Int J Epidemiol. 2014 Oct (;43(5):1583-92.) :red_flag:
        
        https://drive.google.com/open?id=0ByHPnffA-28FRmFDSzdtRGQ5Z0k :red_flag:
- - - - Lucile VIVAT, rédactrice cuisine,déco, animaux
      - Cash investigation
      - Journaliste Isabelle Brokman et le professeur Robert Barouki, professeur en biochimie
      - Jean-Yves Dourmad, chercheur spécialisé dans la filière porcine pour l’INRA dans l'ouvrage.
    - - Site officiel de racio canada
        http://ici.radio-canada.ca/actualite/v2/lepicerie/
        PAGE INTROUVABLE :red_cross:
        
        PDF références de recherches EFSA journal PDF
        Higher levelsof nitrate tend to be found in
        leaves whereas lower levels occur in seeds or tubers. Thus leaf crops such as lettuce and spinach
        generally have higher nitrate concentrations. Human exposure to nitrate is mainly exogenous
        through the consumption of vegetables, and to a lesser extent water and other foods. Nitrate is
        also formed endogenously. In contrast exposureto its metabolite nitrite is mainly from
        endogenous nitrate conversion.
        PDF NON TROUVE :red_cross:
        
        Food sources of nitrates and nitrites: the physiologic context for potential health benefits :red_flag:
        http://ajcn.nutrition.org/content/90/1/11.full.pdf+html
    - - France actu :red_flag:
        1 206 abonnés • 1 055 115 vues
        https://www.youtube.com/watch?v=mw3FhemLkNo
        
        Actionnaires État français (100%) :red_flag:
      - https://www.youtube.com/watch?v=w9cqgDqQp1k
        Elise lacet dénonce le nitrite de sodium dans la jambon dans l'émission :red_flag: AcTualiTy
      - Cash investigation :red_flag:
        France 2.
        68 954 abonnés • 7 842 362 vues
        Actionnaires État français (100%)
        https://www.youtube.com/watch?v=7RXHDEi79EI
        :red_flag:
        
        Cash Investigation ? Non, Cash Manipulation – l'exemple des nitrites
        Comment avoir raison face à un public non averti ? Voici un florilège – non exhaustif – de petits et moins petits trucs, certains minables, que nous terminerons par une citation – très – sélective que nous remettons dans son contexte.
        seppi.over-blog.com : :red_flag:
        
        Tarn-et-Garonne : l'émission Cash investigation met (involontairement) en lumière une ferme et son jambon sans nitrites
        http://france3-regions.francetvinfo.fr/occitanie/tarn-et-garonne/tarn-et-garonne-l-emission-cash-investigation-met-involontairement-en-lumiere-une-ferme-et-son-jambon-sans-nitrites-1092241.html :red_flag:
        
        125 018 personnes aiment ça et 123 965 personnes sont abonnées
        https://www.facebook.com/cashinvestigationfrance2 :red_flag:
        
        Par Stéphanie Côté,
        Nutritionniste
        Lorsque j’ai découvert le jambon sans agent de conservation, j’ai pensé que c’était une bonne nouvelle, puisqu’on ne leur ajoute pas de nitrites. Les nitrites sont des agents de conservation qui empêchent la croissance de bactéries nocives, dont le Clostridium botulinum.
        http://naitreetgrandir.com/blogue/2011/11/07/du-jambon-sans-nitrites-trop-beau-pour-etre-vrai/ :red_flag:
        
        La réponse de Fleury Michon sur les nitrites
        http://www.ria.fr/actualites/cash-investigation-la-reponse-de-fleury-michon-sur-les-nitrites-114714.html :red_flag:
        
        Cash Investigation à boulets rouges contre le « lobby » agroalimentaire
        http://www.ria.fr/actualites/emission-tv-cash-investigation-a-boulets-rouges-contre-le-lobby-agroalimentaire-114662.html#.V-OMUqJi6uo :red_flag:
      - Est-il dangereux de manger du jambon régulièrement ? :red_flag:
        FitnessBienEtre (sans diplôme particulier)
        https://www.youtube.com/watch?v=1HtaeaoJpDU
      - https://www.youtube.com/watch?v=WpCadwtT0pA
        Envoyé spécial 2012
        Charcuterie Rostadn + fabrication jambon sans nitrite : : : : :red_flag:
    - - BFM tv : artivle sur la charcuterie et le cancer
        http://www.bfmtv.com/sante/rapport-de-l-oms-la-charcuterie-cancerogene-la-viande-rouge-probablement-aussi-925175.html :red_flag:
  - - - Lionel Rostain, gérant de Rostain, (Maison Charcuterie)
      - Opinionway 2016, (Les Français et la charcuterie).
    - - Marie-Noëlle Delaby
        Spécialiste de la nutrition au magazine Sciences et Avenir
      - Fabrice Pierre,chercheur en toxicologie alimentaire à l’Inra de Toulouse
      - OMS
  - - - Les nitrites sont-ils dangereux
        pour la santé ?
        Il n’y a pas de danger à consommer du jambon avec sel nitrité, dans le cadre d’une alimentation variée et équilibrée. [...]
        Herta :red_flag:
- - - - Descritpion des objectifs d'Herta
        http://www.lsa-conso.fr/entretien-avec-arnaud-de-belloy-pdg-d-herta-france-la-marque-herta-peut-se-permettre-beaucoup-de-choses,252534
        :red_flag: