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The symposium wassponsore d by: Commodity Board for Livestock and Meat, Rijswijk Ministry of Public Health and Environmental Hygiene, Leidschendam Organisation for Nutrition and Food Research TNO,Th e Hague Organized under auspices of: The Research Group for Meat Products TNO, Zeist n L L/GO 't 26 Proceedings of the Second International Symposium on Nitrite in Meat Products Central Institute for Nutrition and Food Research TNO, Zeist, the Netherlands, September 7-10, 1976 Editors: B.J. Tinbergen and B. Krol With integrated list of references !pudoc Wageningen Centre for Agricultural Publishing and Documentation 1977 I '?M - ! -fM faï~ ISBN 90 220 607 7 © Centre for Agricultural Publishing and Documentation, Wageningen, 1977 Nopar t of this book may be reproduced and published in any form, by print, photoprint, microfilm or any other means without written permission from the publishers. Cover design: Pudoc,Wageninge n Printed in the Netherlands BIBLIOTHEEK DER LANDBOUWHOGESCHOOL WAGENINGEN Contents Preface by B.J . Tinbergen and B.Kro l 8 Word of welcome by H. de Boer 9 Microbiological session J. S. Crowther, R. Holbrook, A. C. Baird-Parker and B. L. Austjn: Role of nitrite and ascorbate in the microbiological safety of vacuum-packed sliced bacon; discussion 13 H. Labots: Effect of nitrite on the development of Staphylococcus aureus in ^ferm ente d sausages;discussio n 21 (T.\. Roberts and M.Ingram : Nitrite andnitrat e in the control of Clostridium botulinum in cured meats;discussio n 29 A. Mirna and K. Coretti: Inhibitory effect of nitrite reaction products and of degradation products of food additives;discussio n 39 C. N. Huhtanen, M. Dymicky and A. E. Wasserman: Inhibition of Clostridia by iron nitrosylsulfides and citric acid in canned ham; discussion 47 P. S. van Roon and W.J . Olsman: Inhibitory effect of some perigo-type com­ pounds on Clostridium sporesi n pasteurized meat products;discussio n 53 Conclusions and recommendations 63 Technological session A. E. Wasserman and R. N. Fiddler: Processing and sensory evaluation of a ^—^-primal cut cured with nitrite alone or nitrite-nitrate mixture;discussio n 67 ( A. E.Wasserma nan dW .Kimoto : Consumerevaluatio n of the flavour of bacon —"cured with and without sodium nitrite 73 E. Wierbicki, F. Heiligman and A. E.Wasserman : Irradiation asa conceivable way of reducing nitrites and nitrates in cured meats 75 L. Kotter, H. Schmidt and A. Fischer: Formation of nitrosamines in fer­ mented meat products;discussio n 83 General discussion 91 Conclusions and recommendations 92 Chemical session — Reactionswit h nitrite R. G. Cassens, G. Woolford, S. H. Lee and R. Goutefongea: Fate of nitrite in meat; discussion 95 W. J. Olsman: Chemical behaviour of nitrite in meat products. 1. The stabil­ ity of proteinbound nitrite during storage;discussio n 101 W. J. Olsman: Chemical behaviour of nitrite in meat products. 2. Effect of iron and ethylenediaminetetraacetate on the stability of proteinbound nitrite 111 A. Frouin: Nitrates and nitrites: reinterpretation of analytical data by means of bound nitrous oxide; discussion 115 Conclusions and recommendations 121 Chemical session — Formation of nitrosamines C. L.Walters :Nitrosatio n of food aminesunde r stomach conditions; discussion 125 D. S. Mottram: Increased ./V-nitrosamine formation in model fat systems con­ taining sodium ascorbate 135 J. Sander and B. Fetterroll: Formation of carcinogenic nitrosamines in rela­ tion to nitrite in meat products;discussio n 137 C. Green, T. J. Hansen, W. T. Iwaoka and S. R. Tannenbaum: Specific detec­ tion systems for the chromatographic analysis of nitrosamines; discussion 145 G. Eisenbrànd, C. Janzowski and R. Preussmann: Analysis, formation and occurrence of volatile and non-volatile 7V-nitroso compounds: recent results 155 P. J. Groenen: Ane w type of ./V-nitrosationinhibitor ; discussion 171 General discussion 173 Conclusions and recommendations ' 175 Chemical session — Analysis of nitrosamines N. P. Sen, D.E . Coffin, S. Seaman, B.Donaldso n and W.F . Miles: Extraction, clean-up and estimation asmethy lethe ro f 3-hydroxyl-l-nitrosopyrrolidine, a non-volatile nitrosamine in cooked bacon at mess fractions of /xg/kg; dis­ cussion 179 M. Castegnaro and E. A. Walker: Developments in nitrosamine analysis; dis­ cussion 187 D. H. Fine, D. P. Rounbehler, A. Silvergleid and R. Ross: Trace analysis of polar and apolar 7V-nitroso compounds by combined high-performance liquid chromatography and thermal energy analysis;discussio n 191 Conclusions and recommendations 199 Chemicalsessio n — The occurrence of nitrosamines R. A. Greenberg: Nitrosopyrrolidine in United States cured meat products; discussion 203 J. J. Birdsall: ./V-nitrosopyrrolidine in bacon obtained from 10 commercial bacon production plants 211 E. Häuser: Volatile nitrosamines in commercial Swiss meat products;discus ­ sion 215 J. H. Dhont: Development of ametho d of estimatingJV-nitrosamin oacid s and its use on some meat products;discussio n 221 P. J. Groenen, M. W. de Cock-Bethbeder, R. J. G. Jonk and C. van Ingen: Further studies on the occurrence of volatileN-nitrosamine s in meat prod­ ucts;discussio n 227 R. W. Stephany: Some critical remarks on the optimum resolution to usei n trace analysis of nitrosamines with combined gas chromatography and mass spectrometry; discussion 239 R. W. Stephany and P. L. Schuller: How specific and sensitive isth e thermal energy analyser?;discussio n 249 Conclusions and recommendations 257 Chemical session — Carcinogenicity of nitrosamines R. Preusmann, D. Schmà'hl, G. Eisenbrand and R. Port: Dose-reponse study with JV-nitrosopyrrolidine and some comments on risk evaluation of envi­ ronmental ./V-nitroso compounds;discussio n 2él William Lijinsky: Possible formation of JV-nitroso compounds from amines and nitrites;discussio n 269 P. Olsen and O. Meyer: Carcinogenicity study on rats fed on canned heated nitrite-treated meat: preliminary communication; discussion 275 Conclusions and recommendations 279 Epidemiological/Legislative session , M. Jägerstad and R. Nilsson: Intake of nitrate and nitrite of some Swedish consumers as measured by the duplicate portion technique; discussion 283 D. Klein, B. Poullain and G. Debry: W-nitrosocompound s in products widely consumed in France: hams;discussio n 289 T. H0yem: Experiences with nitrite and nitrate ban in Norway; discussion 293 General discussion 299 Resolutions 301 References 303 Appendix International system of units (SI): an editorial note, by J. Christopher Rigg 321 Preface Early in 1974 the proceedings of the first international symposium on nitrite in meat products was published. Besides more than 20 contributions and the discus­ sion on them, they included the conclusions and resolutions agreed there. Being a topical problem, they enjoyed awid einteres t from research institutes, industry and government institutions, as we have observed from reactions in the written and spoken word. A second symposium, again at Zeist, was organized for September 1976. Between the two meetings, scientists of diverse disciplines throughout the world have been engaged in examining the usefulness and the risks of the additive nitrite. For avariet y of reasons, the number of contributions was doubled. Again, the value was shown of bringing together experts in an international meeting with ample opportunity for open discussion. It became clear that the additive nitrite is still practically irreplaceable as a potent inhibitor of micro­ organisms in meat products. The contribution from meat products to a person's total intake of nitrite in food and to the hazards of nitrosamine formation are relatively small. We are indebted to the staff of Pudoc for their well known competence in preparing these large second proceedings for publication. B. J. Tinbergen B. Krol Word of welcome H. de Boer Research Group for Meat and Meat Products TNO,Zeis t It is a pleasure for me to make a start by saying some words of welcome to you on the occasion of this second Symposium on Nitrite in Meat Products. After the first Symposium, there has been forethought on the most suitable next meeting place. Together with Professor Cassens, we decided to hold it in Zeist again, sow e meet together now in this nice place of retreat. Our Research Group for Meat and Meat Products TNO has gladly given support to this follow-up of the former Symposiumo f September 1973.Th e samehold stru e for the Dutch authorities spon­ soring the activity. Again we highly appreciate the financial aid given by the Com­ modity Board of Livestock and Meat, by the Ministry of Public Health and Environ­ mental Hygiene, and by the Organization for Nutrition and Food Research TNO. We feel happy that Pudoc (Centre for Agricultural Publishing and Documenta­ tion) will again giveit s competent aid in publishing the proceedings. The marrow of this Symposium is its technical program. In its conception and organization, the efforts of our colleagues of the Netherlands Centre of Meat Tech­ nology TNO, in particular Professor Krol and Dr Tinbergen, were most important, aswa syou r response in program development and scientific contributions. Weals o appreciate the readiness of invited experts to act asdiscussio n leaders of individual sessions. I hope this second Symposium will contribute both to broader understanding and to adequate policy on nitrite in meat products. The problem forms part of a much wider problem dealing with modern food technology and control of food quality and human nutrition in order to avoid health hazards. Here, in general, understanding of principles and scientific objectivity are essential for finding sound solutions. The complexity of the problems of this kind requires co-operation of scientists of different disciplines, which is also a dominant feature of these Sym­ posia. The first Symposium could be characterized primarily assurveyin g and weighing up the different aspects of the complicated problem, particularly the toxicological and microbiological implications. The expert views from different angles and the open discussion haveundoubtedl y contributed to amor e balanced approach in new research as well as in food policy.
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    2009-AR-66 Dezembro ARTIGO DE REVISÃO Da descoberta da circulação sanguínea aos primeiros factos hemorreológicos (2ª Parte)* [109] J. MARTINS E SILVA Faculdade de Medicina de Lisboa. Universidade de Lisboa, Lisboa, Portugal Rev Port Cardiol 2009; 28 (12): 1405-1440 SUMÁRIO ABSTRACT Nesta segunda e última parte é recordada, From the discovery of the circulation em suas secções (A e B) a contribuição de of the blood to the first steps in mais duas personalidades geniais, respecti- hemorheology: Part 2 vamente Marcello Malpighi e Antoine Van Leeuwenhoek, os quais, pela originalidade In the second and last part of this article, the dos seus trabalhos, confirmaram as obser- contributions of two more brilliant figures are vações pioneiras de Harvey, completando-as described in two sections, A and B, respec- ainda com factos relevantes. Malpighi apli- tively Marcello Malpighi and Antonie van cou o microscópio óptico, até então quase só Leeuwenhoek. Through the originality of utilizado como o curiosidade mundana, ao their work, both confirmed the pioneer estudo in vitro de componentes dos tecidos William Harvey’s observations and went on to corporais de várias espécies. Deste conjunto add important details. Malpighi applied the de observações pioneiras destaca-se a vi- optical microscope, until then used almost sualização, pela primeira vez, das estruturas exclusively as a mere curiosity, to the in vitro capilares e dos glóbulos sanguíneos, de que study of the body tissues of various species. resultaram a definição da composição do Outstanding among these pioneering observa- sangue e a conceptualização, inédita, sobre tions was the visualization, for the first time, a respectiva fluidez.