Association pour la Coordination Technique pour l'Industrie Agro-Alimentaire (ACTIA), 16, rue Claude Bernard, 75005 Paris 05, France.
Association pour le Développement de l'Industrie de la Viande (ADIV), 10, rue Jacqueline Auriol, 63039 Clermont-Ferrand, France..
Meat Sci. 2018 Nov;145:273-284. doi: 10.1016/j.meatsci.2018.06.013. Epub 2018 Jul 10.
For cured meat products, nitrite is recognized for its antimicrobial effects against pathogenic bacteria, even though the specific inhibitory mechanisms are not well known. Nitrite contributes to oxidative stress by being the precursor of peroxynitrite (ONOO), which is the major strong oxidant. Thus, bacterial stress (highly pH-very low partial pressure of oxygen-dependent) is enhanced by the nitrate-nitrite-peroxynitrite system which is also highly pH- and low partial pressure of oxygen-dependent. Nitrite is a hurdle technology which effectiveness depends on several other hurdle technologies including sodium chloride (accelerating the autoxidation of oxymyoglobin and promote peroxynitrite formation), ascorbate (increasing ONOO synthesis), and Aw. In this environment, certain species are more resistant than others to acidic, oxidative, and nitrative stresses. The most resistant are gram-negative aerobic/facultative anaerobic bacteria (Escherichia coli, Salmonella), and the most fragile are gram-positive anaerobic bacteria (Clostridium botulinum). This position review highlights the major chemical mechanisms involved, the active molecules and their actions on bacterial metabolisms in the meat ecosystem.
对于经过腌制的肉类产品，亚硝酸盐的抗菌作用得到了认可，尽管其具体的抑制机制尚不清楚。亚硝酸盐作为过氧亚硝酸盐（ONOO）的前体，会导致氧化应激，而过氧亚硝酸盐是主要的强氧化剂。因此，硝酸盐-亚硝酸盐-过氧亚硝酸盐系统会增强细菌的应激反应（高度依赖 pH 值和极低的氧气分压），该系统也高度依赖 pH 值和低氧气分压。亚硝酸盐是一种障碍技术，其有效性取决于其他几种障碍技术，包括氯化钠（加速氧合肌红蛋白的自动氧化并促进过氧亚硝酸盐的形成）、抗坏血酸（增加 ONOO 的合成）和水分活度。在这种环境下，某些物种比其他物种更能抵抗酸性、氧化和硝化应激。最具抵抗力的是革兰氏阴性需氧/兼性厌氧菌（大肠杆菌、沙门氏菌），而最脆弱的是革兰氏阳性厌氧菌（肉毒梭菌）。本文综述了主要的化学机制，以及活性分子及其在肉类生态系统中对细菌代谢的作用。
