Citric Acid as a preservative in Salami

[BronwynFox]

My daughter is doing a science project. Looking at replacing Nitrites with citric acid as the preservative in salami. A professional point of view on this would be great. From what research we have gathered to date it appears that Nitrite is still used, in conjunction with citric acid. We understand the use of nitrites in cured meats re: botulism but can the same result be obtained with citric acid on its own.

[NCPaul]

In theory, nitrite could be omitted if the pH of the meat was lowered with a lot of citric acid to less than 3.8 (minimum pH for Salmonella). The sausage would have the sourness of a lemon. It is used in commerical salami because it immediately decreases the pH vs. natural fermentation that slowly produces lactic acid. To actually do this experiment in a rigorous way, one would add the citric acid then challenge the meat with pathogenic bacteria (salmonella, cl. botulinum, staph., campylobacter, listeria, e. coli, shigella, and bacillus) and look at their survival. This would require a lot of containment and specialized equipment. A badly done experiment would be to add citric acid, eat the sausage, survive (?), then claim that it always works. I would suggest a science experiment for your daughter would be to measure the pH of various salami and have them rated for sourness.

[wheels]

Hi BronwynFox, welcome.

What age and level of scientific study are we talking about?

Phil

[Wunderdave]

We understand the use of nitrites in cured meats re: botulism but can the same result be obtained with citric acid on its own.

There are two processes you're describing that improve safety in cured sausages: fermentation for acidulation, and addition of nitrates to further arrest the growth of C. botulinium spores. Addition of acid could supplant the first process but wouldn't replace the nitrates' effect.

Given the potentially severe results of failing to take adequate safety measures I hope that at most you're examining products under a microscope to confirm your hypotheses, rather than eating them.