Nitrate and nitrite are the most extensively used food additives in the food industry for their multifunctional properties, and they have been in the spotlight for decades for its controversial back effects. The conversion of nitrate and nitrite to various nitroso compounds, specifically N-nitrosamine raises the question of the integrity of these additives. Nitrosamine is a well-known carcinogen and mutagen. A large number of studies demonstrate the carcinogenic effects of these salts. Are these findings credible? Nonetheless, the regulatory agencies approve its usage; is it biased? Are we feeding on the carcinogens in processed foods? The current work provides an insight into the basic and toxicological findings of the food additives -nitrate and nitrite.

The results show that seven types of N-nitrosamines: N-nitrosodiethylamine (NDEA), N-Nitrosopiperidine (NPIP), N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamine (NDBA) and N-nitrosodiphenylamine (NDphA) were reduced after heat treatment of pork steaks marinated with L. plantarum MI-LP1, S. carnosus LM-SC1, S. vitulinus LM-SV1. Selected LAB suppressed the formation of putrescine and spermine, lowered acid and peroxide values, which were significantly lower than in the control samples, then P≤0.05 in all cases. The nitrites and nitrates amounts were significantly decreased in pork steaks samples marinated with L. plantarum MI-LP1 and S. carnosus MI-SV1 strains. These results presented that selected lactic acid bacteria could be used for marinating pork steaks to improve quality characteristics and reduce N-nitrosamine formation during grilling.