Nitrates ~ Harbour/Horlick

Nitrates can be found in both meats and vegetables.

Meats: Vegetables:

-Hot dogs -Spinach

-Bacon -Carrots

-Salami -Beets

-Cured ham -Green Beans

-Process meats

LasEnvironmental Health & Safetyt, Initials. (2009, September 14). Sodium nitrate. Retrieved from http://www.jtbaker.com/msds/englishhtml/s4442.htm

Physical properties for sodium nitrate:

Colourless, bitter taste, odorless, boils at 380C, melts at 308C

Chemical properties:

Rapidly transfers oxygen atoms, rapidly absorbs moisture from the air, decomposes explosively when heated above 500C

Precautions include: Keep from contact from clothing and other combustible materials, store in tightly closed container, avoid breathing dust

If contact with eyes occur wash thoroughly for 15 minutes, wash skin for 15 minutes, induce vomiting immediately never give mouth to mouth, if inhaled get to fresh air immediately

Nitrates are added to meat to prevent the growth of bacteria in the meat

Get medical attention immediately

Sodium nitrite is formed when you ingest and oxidize sodium nitrate and the nitrites cause cancer

http://members.tripod.com/prof_anil_aggrawal/poiso023.html

Opinion: They should be allowed because they arent very harmful if you cook your food right.

Alonzo, M.C. (1992, January). Nitrates and nitrites. Retrieved from http://www.inchem.org/documents/pims/chemical/pimg016.htm