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Cured meat are high in preservatives such as nitrates, which are often accused of being unhealthy and disease related. However, the cured meats will become important product in future since it is considered as a convenience products which match with the hectic lifestyles trend. The cured meats industries will be rise in future since the demand of consumers increase. Currently, there are some USDA regulations are used to control the amount of nitrates. In future, the authority can keep upgrade their regulations from time to time. For make the better life for everyone, natural and organic ingredients can act as alternative to replace the nitrate used in the cured meats.

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Curing meat is a preservation process going way back to ancient civilizations long before refrigeration. Cured meats contain nitrites, which are added to meat products as a preservative, antimicrobial agent, and color fixative. Cured meat industry is important for as it extended the shelf life of the product. In my opinion, the consumption on cured meat is expected to increase in the future. This is because it was always considered to be a product of convenience. Due to its easy availability and convenience, most of developing countries are accepting it as a staple food product despite its ingredient that might lead to human disease. However, the current USDA regulations and manufacturer’s processing procedures are consistently controlling the levels of nitrite/nitrate in cured meat products and continue to be effective for minimizing their
contribution to the dietary nitrite/ nitrate load.This is designed to limit the amount of nitrite that can be added and to prevent accidental poisoning through the addition of excessive quantities of nitrite to food. In the future, it is encourage that the authority should always revise or reinforce the regulation from time ti time. Besides, research in natural ingredients to act as an alternative to replace the use of nitrate/nitrite is important to cured meat industry.

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In my opinion, cured meat industry is quite important for human as it provide meat with longer shelf life. I think the consumption of cured meat s in the future will rise due to its demand despite its negative effect toward human body. Actually,  current U.S. regulations allow the use of nitrite and nitrate in meat products based upon the product category and method of curing (IFT 1987). For example, immersion cured, massaged or pumped products such as hams or pastrami are limited to a maximum ingoing level of sodium or potassium nitrite and sodium or potassium nitrate of 200 and 700 ppm (mg/kg), respectively, based on the raw product weight (USDA 1995). This shows the effort of authority on controlling the usage of nitrate and nitrite. In the article shows that all the products has following the standard set by USDA. They are now heading to the direction on reducing the concentration of nitrite and nitrate. Research on natural compound to replace nitrite and nitrate can be done to make it better for consumption

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With the factors such as hectic lifestyle, adoption of new lifestyle trends and food habits have driven the demand for packaged, ready-to-eat, and convenience food such as processed meat. Nitrite or N-nitroso compounds are added to processed and cured meat products mainly for preservation purpose. In fact, nitrate in processed meat can turn into harmful N-nitroso compounds like nitrosamines when exposed to high heat during cooking. These compounds are cancer-causing substances of adverse effects of processed meat consumption. However, nitrate is also found in relatively high levels in some vegetables that is actually beneficial for health because these vegetables invariably contain ascorbic acid which acts as a reducing agent, preventing the conversion of nitrites to carcinogenic nitroso compounds. From the article, we can see that all the manufactures are following the standard regulated by USDA in the usage of nitrate and nitrite in processed meat products. Hence, the consumption of nitrosamines able to be reduced from dietary source with the effort from authority in controlling the amount of nitrite used in cured meats. On the other hand, we are encouraged to consume food that is high in ascorbic acid or Vitamin C whenever eating the preserved or cured meats to inhibit the conversion of nitrates to toxic nitrites.

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From my point of view, the consumption of cured meat products such as sausages, frankfurter and ham are common among the public. This is because these food products are convenience for the consumers. Nitrite or nitrate  are added in these food products as effective antimicrobials to inhibit Clostridium botulinum and Listeria monocytogenes growth, impart a distinctive cure color to meat products, provide antioxidant properties to retard lipid oxidation and extend the shelf-life of these products. However, the overdose or uncontrollable addition of nitrite or nitrate in food possess risk to the consumers. Luckily, the current USDA regulations and manufacturer’s processing procedures are consistently controlling the levels of nitrite/ nitrate in cured meat products and continue to be effective for minimizing their contribution to the dietary nitrite/ nitrate load. In the future, the authorized department should be keep an eye on the manufacturers, check their cured meat products from time to time, revise the allowed level of nitrite or nitrate in cured meat products if necessary and focus on the law to punish those irresponsible manufacturer.

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In my opinion, the industry and consumption on cured meats in the future is it future work must be specify for quantitative assessment of potency and outcome. This is because most N-nitroso compounds are carcinogenic in laboratory animals, mutagenic in microbial and mammalian test systems, and some are teratogenic in laboratory animals.  The changes ahead is more to treatment of lowering nitrate levels in drinking water  and more into into deliberation when developing predictions based on consumption of green vegetables and their benefit to nitrate load.