Processed Meats as Bad as Smoking?

(Webinar length:  1hr  29min)


WHO recently released a report suggesting that consumption of processed meats represents an equal health risk compared to activities such as smoking.   Although the authors of the report have subsequently claimed misrepresentation, the public’s perception of processed meats has become increasingly negative. Therefore, the industry has been challenged to enhance the safety of processed meats through funding alternatives to nitrites (more specifically nitrosamines) which have been identified as the additive of most concern.

In this webinar the chemistry of nitrite and function in cured meats will be described. Specifically, the antimicrobial effects of nitrites to control Clostridium botulinum and other pathogens will be covered. The role of nitrites as a flavor and antioxidant constituent will be described. A review of the WHO report will be discussed in relation to the impact of nitrites on human health. The regulations relating to cured meats will be provided and alternatives to nitrites than can be applied in line with the concept of clean labelling.

This webinar will cover:

  • Chemistry of nitrites
  • Review of functionality of nitrites in cured meats
  • Review of IARC findings on the negative health effects of processed meats
  • Clean label concept relating to nitrites
  • Cultured celery extract as an alternative to nitrites – consumer deception
  • Alternatives to nitrites
    • Organic acids and bacteriocins
    • Essential oils
    • High hydrostatic pressure
  • Conclusions and future research needs

Who will benefit:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Microbiologists and Food Processing Engineers
  • Plant Management Team
  • Director / VP of Quality
  • Executive Level Management Teams
  • Senior Level Management Teams
  • Operations Teams
  • Production Teams
  • Food Safety Teams
  • Continuous Improvement Teams
  • Sanitation Teams
  • Inspectors
  • Regulators
  • Consultants

Presenter–Dr. Keith Warriner

Dr. Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

  • Item #: 1118fMeat
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Price $219.00