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The processing of raw meat, a common practice for creating diverse products like sausages and hams, traditionally involves the use of curing salts, predominantly sodium nitrates and nitrites These salts confer several advantages, encompassing color stabilization, inhibition of spoilage\u2010causing microorganisms such as\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Clostridium perfringens<\/jats:italic>\n                    <\/jats:styled-content>\n                    ,\n                    <jats:italic>Clostridium botulinum<\/jats:italic>\n                    , and enhancement of the final product's flavor and aroma. Despite their benefits, the utilization of curing salts raises concerns about potential health risks, particularly the association with an increased risk of esophageal, stomach, and bladder cancers due to the formation of nitrosamine hormone\u2010like chemicals. To mitigate the intake of nitrites and nitrates, various natural alternatives, including spinach, celery, radish, lettuce, carrots, and beets, have been proposed. This review critically evaluates plant\u2010based substitutes for nitrates and nitrites, examining their influence on the quality, flavor, microbial communities, and physicochemical properties of fermented sausages. By delving into these alternatives, the review aims to contribute valuable insights into developing healthier and more sustainable approaches in the processing of fermented sausages.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70186","type":"journal-article","created":{"date-parts":[[2025,4,19]],"date-time":"2025-04-19T00:19:36Z","timestamp":1745021976000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review"],"prefix":"10.1002","volume":"13","author":[{"given":"Sima","family":"Tahmouzi","sequence":"first","affiliation":[{"name":"Student Research Committee, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd Iran"},{"name":"Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Behnam","family":"Alizadeh Salmani","sequence":"additional","affiliation":[{"name":"Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soheyl","family":"Eskandari","sequence":"additional","affiliation":[{"name":"Food Science Department, School of Nutritional Sciences and Dietetics Tehran University of Medical Sciences (TUMS)  Tehran Iran"},{"name":"Food and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (IR\u2010FDA) Ministry of Health and Medical Education (MOH\u2009+\u2009ME)  Tehran Iran"},{"name":"Department of Food Hygiene and Safety, Zoonotic Diseases Research Center, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6369-9718","authenticated-orcid":false,"given":"Masoumeh","family":"Arab","sequence":"additional","affiliation":[{"name":"Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd Iran"},{"name":"Research Center for Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences  Yazd Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4,18]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2022.100154"},{"issue":"1","key":"e_1_2_13_3_1","first-page":"1236","article-title":"Parsley\u2010Benefits & Side Effects on Health","volume":"4","author":"Ajmera P.","year":"2019","journal-title":"International Journal of Physiology, Nutrition and Physical Education"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.05.004"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2015.05.008"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11101\u2010021\u201009776\u2010y"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.1051\/agro:2006021"},{"key":"e_1_2_13_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2018.07.019"},{"key":"e_1_2_13_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2016.03.009"},{"key":"e_1_2_13_10_1","doi-asserted-by":"crossref","unstructured":"Beheshti M. 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