Assessment of Nitrite and Sorbic Acid Salts Level in Some Meat Products and Their Public Health Significance

Abstract

One hundred twenty samples of some meat products (30 each of sausage, pastrami, corned beef and canned luncheon beef) were randomly purchased from Port-Said markets. The samples were examined for assessment the levels of nitrite, nitrate and sorbic acid salts. The obtained results revealed that the mean values of nitrite level in the examined meat products were 120.40 ± 7. 03, 142.15 ± 9.13, 186.27 ± 4.42 and 159.96 ± 6.73 ppm for sausage, pastrami, corned beef and canned luncheon beef respectively. While that of nitrate and sorbic acid salts were 73.49 ± 6.46, 62.54 ±19.44, 39.82 ± 9.96 and 28.52 ±10.86 ppm and 0.92 ±0.11, 1.25 ±0.12, 0.00 and 0.00 g/kg for sausage, pastrami, corned beef and canned luncheon beef respectively. For all samples nitrite was detected in 100% of the examined samples, while nitrate was detected in 100, 3.33, 43.33 and 26.67% of the sausage, pastrami, corned beef and canned luncheon beef samples respectively. On the other hand sorbic acid salts was detected in 100% of sausage and pastrami samples and could not be detected in the corned beef and canned luncheon beef samples. For all specimens 3 (10%), 7 (23.33%) and 4 (13.33%) of pastrami, corned beef and canned luncheon beef samples exceeded the permissible limits of nitrite established by JECFA "FAO/WHO" (1974) respectively, while nitrate not exceed the permissible limits. In case of sorbic acid salts 2 (6.67%) of sausage and 5 (16.67%) of pastrami exceeded the permissible limits of sorbic acid salts. The effects of nitrite, nitrate and sorbic acid salts levels on public health significance were discussed.

Chemical Preservatives and Microbiological Contamination of Some Locally Processed Meat Products

“…Consumers have always been concerned about their health and safety. As a result, determining their identity is critical for both statutory purposes and consumer health (Farag and Abd-el-fatah, 2011).…”

“…Food preservatives are required in meat products because of the risk resulted from contamination and deterioration. Nitrite and nitrate are the most widely utilized preservatives in meat processing (Farag and Abd-el-fatah, 2011). Nitrite (E249, E250) and nitrate (E251, E252) are frequently used in meat preservation and are permitted food additives in the European Union (EU Regulation No.…”

Nitrate, Nitrite and N-nitrosamine in Meat Products

“…Despite their enormous technological utility, nitrites also produce cured meats' particular flavour, contribute to the creation of a distinctive pink color, and have antioxidant properties, and inhibit the growth of food spoilage bacteria, particularly Clostridium botulinum, which produces the potentially fatal toxin botulin (Deda et al, 2007). Nitrite and nitrate are the two preservatives used in meat processing most frequently (Farag & Abd-el-fatah, 2011). Nitrate (E251, E252) and nitrite (E249, E250) are extensively used food additives in the European Union that are permitted pursuant to EU Regulation No.…”