Use of Colorimetric Polymer Sensors for Nitrite Detection in Processed Meats
Salami and bacon, for example, are preserved using nitrite or nitrate salts so that they last longer after being cured and processed. In the body, nitrate can be broken down into more reactive nitrite. Once combined with ammonia, nitrite can generate carcinogenic nitrosamines. Methods now used to assess nitrite content in food aren’t always user-friendly, requiring specialised equipment and time-consuming manual effort. An easy-to-use method for quantifying nitrite has been