Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

Abstract

Nitrite is used widely as a preservative in the processing of cured meat products mainly for its antimicrobial properties against Clostridium botulinum. There is concern, however, over nitrite's role in the formation of various N-nitroso compounds in such products and for a suggested link between consumption of cured meats and incidence of childhood leukemia and brain tumors. The objective of this study was to obtain current data on residual nitrite levels in Canadian cured meat products that will be useful for health hazard assessment purposes and to determine trends in these levels. The average levels of nitrite (as NaNO 2 ) detected in Canadian cured meat products in various surveys over the past 25 years were as follows: 28 ppm (0-252 ppm; n ) 197) in 1972; 44 ppm (0-275 ppm; n ) 659) in 1983-1985; 31 ppm (1-145 ppm; n ) 76) in 1993-1995; and 28 ppm (4-68 ppm; n ) 35) in 1996. There appeared to be a noticeable decline in the incidence of samples containing high levels (>100 ppm) of nitrite, but the average residual levels might have decreased only slightly during this period. The latest data are in contrast to those reported in a recent U.S. study that indicated an average of only 10 ppm of residual nitrite ion (equivalent to 15 ppm of NaNO 2 ) in cured meats.

Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats

“…The blends have a pH of 7.0, whereas sodium tripolyphosphate has a pH of 9.7; blends also have strong buffering capacity. The residual nitrite values reported in this study, after 49 d (same period as usual sale of commercial wieners), were higher than the values reported by Cassens (1997); however, they were close to the values reported by Sen and Baddoo (1997). Reasons for this difference might be a lower heat treatment, a higher initial nitrite concentration (156 ppm, meat basis), difference in storage time and temperature, and…”

Nitrites, nitrates andN-nitrosoamines in Estonian cured meat products: Intake by Estonian children and adolescents

“…A similar tendency was registered for smoked sausages and ham products. Sen and Baddoo (1997) also reported decreases of NaNO 2 and NaNO 3 in US and Canadian originating meat products. The means of nitrite content of Canadian sausages in 1985 and 1996 were 34 and 26 mg kg À1 , respectively.…”

“…According to the results of Penttilä (1995), the mean concentrations of nitrate and nitrite in cooked sausages were 48 mg kg À1 (range 0-124 mg kg À1 ) and 32 mg kg À1 (1.4-53 mg kg À1 ), respectively. In Canada, the content of nitrites in sausages was 26 mg kg À1 (range 9-37 mg kg À1 ) and in ham 24 mg kg À1 (9-40 mg kg À1 ) (Sen and Baddoo 1997). In Estonia, the maximum permitted concentrations of residual nitrite (as NaNO 2 ) and nitrate (as NaNO 3 ) in commercial meat products are 100 and 250 mg kg À1 , respectively.…”

Nitrates and Nitrites in meat products

“…EFSA (2003) In Canada, Sen and Baddoo (1997) studied the data from official monitoring programs concerning nitrites levels in various meat products in 25 years time ). Keeton et al (2009) reported residual nitrites levels of 7 ppm in cured meat products (hot dogs, bacon and hams) from five cities of USA.…”