scholarly journals Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1238
Author(s):  
Donatella Coviello ◽  
Raffaella Pascale ◽  
Rosanna Ciriello ◽  
Anna Maria Salvi ◽  
Antonio Guerrieri ◽  
...  
Keyword(s):  
Ion Chromatography ◽  
Daily Intake ◽  
Meat Products ◽  
Conductivity Detection ◽  
Cured Meats ◽  
Nitrate Determination ◽  
Meat Samples ◽  
Nitrate And Nitrite ◽  
First Time ◽  
Nitrite Content

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.

scholarly journals Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

2017 ◽  
Vol 12 (2) ◽  
Author(s):  
Veronika Kmecl ◽  
Tea Knap ◽  
Dragan Žnidarčič
Keyword(s):  
European Union ◽  
Human Body ◽  
Daily Intake ◽  
Agricultural Area ◽  
Segmented Flow ◽  
Maximum Permissible Level ◽  
Eu Legislation ◽  
Permissible Level ◽  
Nitrate And Nitrite ◽  
Nitrite Content

Nitrate (NO<sub>3</sub><sup>–</sup>) and nitrite (NO<sub>2</sub><sup>–</sup>) levels of a total 1195 samples of nine different vegetables (lettuce, potato, cabbage, carrot, string beans, tomato, cucumber, cauliflower and pepper) collected at several locations of an intensive agricultural area in Slovenia were analysed during a period of 13 years. The content of NO<sub>2</sub><sup>–</sup> and NO<sub>3</sub><sup>–</sup> ions in commercial mature samples was determined using a segmented flow analyser. The average NO<sub>3</sub><sup>–</sup> content was the highest in lettuce (962 mg/kg), cabbage (795 mg/kg), string beans (298 mg/kg), carrot (264 mg/kg), cauliflower (231 mg/kg), potato (169 mg/kg) and was moderately high in cucumber (93 mg/kg) and pepper (69 mg/kg). A low NO<sub>3</sub><sup>–</sup> content was found in tomato (2<sup>–</sup> did not exceed 0.5 mg/kg, with the exception of potato (1.08 mg/kg). Six samples of lettuce exceeded the maximum permissible level of NO<sub>3</sub><sup>–</sup> according to current European Union (EU) legislation. Based on the results of our investigation, we assessed the approximate daily intake (DI) of NO<sub>3</sub>– and NO<sub>2</sub><sup>–</sup> to human body. The results indicated that with the consumption of potato, the daily intake per inhabitant is close to the acceptable DI permitted in EU.

Development and Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Products by Capillary Ion Chromatography (CIC)

2019 ◽  
Vol 12 (8) ◽  
pp. 1813-1822 ◽  
Author(s):  
Teresa D’Amore ◽  
Aurelia Di Taranto ◽  
Valeria Vita ◽  
Giovanna Berardi ◽  
Marco Iammarino
Keyword(s):  
Ion Chromatography ◽  
Analytical Method ◽  
Meat Products ◽  
Nitrate Determination ◽  
Development And Validation

scholarly journals Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market

2020 ◽  
Vol 47 (2) ◽  
pp. 169-174
Author(s):  
Tatjana Peulić ◽  
Predrag Ikonić ◽  
Marija Jokanović ◽  
Jovana Delić ◽  
Jasmina Gubić ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Chloride Content ◽  
Fat Content ◽  
High Protein ◽  
Low Fat ◽  
Special Diet ◽  
Canned Meat ◽  
Meat Samples ◽  
Nitrite Content

Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.

scholarly journals Nitrate and nitrite content of meat products

1998 ◽  
Vol 79 (2) ◽  
pp. 198-198 ◽  
Author(s):  
S. YALCIN ◽  
S S. YALCIN
Keyword(s):  
Meat Products ◽  
Nitrate And Nitrite ◽  
Nitrite Content

Evidence that Ingested Nitrate and Nitrite Are Beneficial to Health†

2002 ◽  
Vol 65 (5) ◽  
pp. 872-875 ◽  
Author(s):  
DOUGLAS L. ARCHER
Keyword(s):  
Gastric Acid ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Epidemiological Evidence ◽  
Cured Meats ◽  
Cured Meat ◽  
History Of ◽  
History Of Use ◽  
Nitrate And Nitrite

The literature was reviewed to determine whether ingested nitrate or nitrite may be detrimental or beneficial to human health. Nitrate is ingested when vegetables are consumed. Nitrite, nitrate's metabolite, has a long history of use as a food additive, particularly in cured meat products. Nitrite has been a valuable antibotulinal agent in cured meats and may offer some protection from other pathogens in these products as well. Nitrite's use in food has been clouded by suspicions that nitrite could react with amines in the gastric acid and form carcinogenic nitrosamines, leading to various cancers. Nitrate's safety has also been questioned, particularly with regard to several cancers. Recently, and for related reasons, nitrite became a suspected developmental toxicant. A substantial body of epidemiological evidence and evidence from chronic feeding studies conducted by the National Toxicology Program refute the suspicions of detrimental effects. Recent studies demonstrate that nitrite, upon its ingestion and mixture with gastric acid, is a potent bacteriostatic and/or bactericidal agent and that ingested nitrate is responsible for much of the ingested nitrite. Acidified nitrite has been shown to be bactericidal for gastrointestinal, oral, and skin pathogenic bacteria. Although these are in vitro studies, the possibility is raised that nitrite, in synergy with acid in the stomach, mouth, or skin, may be an element of innate immunity.

scholarly journals Development and validation of a high performance liquid chromatography/diode array detection method for estrogen determination: Application to residual analysis in meat products

2020 ◽  
Vol 18 (1) ◽  
pp. 995-1010
Author(s):  
Sadeem S. Alqahtani ◽  
Deema M. Bin Humaid ◽  
Sabreen H. Alshail ◽  
Dalal T. AlShammari ◽  
Hessa Al-Showiman ◽  
...  
Keyword(s):  
High Performance ◽  
Daily Intake ◽  
Meat Products ◽  
Residual Analysis ◽  
Growth Promoter ◽  
Natural Estrogens ◽  
Ich Guidelines ◽  
Processed Products ◽  
Meat Samples ◽  
Development And Validation

AbstractIn this work, an HPLC-DAD method was developed for the residual analysis of some estrogens such as estrone (E1), 17-β estradiol (E2), estriol (E3), natural estrogens, and 17-α ethinylestradiol (E4), an exoestrogen, in meat samples of different categories (chicken, n = 155, beef, n = 124, sheep, n = 122, and camels, n = 40), collected from the Saudi Market. Although banned, the use of E4 as a growth promoter in the black market is still encountered. Symmetry C18 column (3.5 µm, 4.6 mm × 150 mm) was used with a mobile phase consisting of 50% aqueous acetonitrile. Protein precipitation with acetonitrile was used for the sample preparation. The method was fully validated, as per the ICH guidelines, in the concentration ranges of 0.35–125 µg/g (E1, E2), 0.188–125 µg/g (E3), and 0.188–450 µg/g (E4). The method allowed the trace analysis of estrogens with LOD values of 0.094 (E3, E4) and 0.126 µg/g (E1, E2), and LOQ values of 0.188 (E3, E4) and 0.350 µg/g (E1, E2). The analyzed samples contained different levels of estrogens. Within the same category, processed products contained the highest levels of E4, while the internal organs contained the least estrogen content. Finally, the estimated daily intake, µg/kg bw/day, of estrogens through the consumption of meat-based food products was calculated.

Botulism Control by Nitrite and Sorbate in Cured Meats: A Review1

1979 ◽  
Vol 42 (9) ◽  
pp. 739-770 ◽  
Author(s):  
J. N. SOFOS ◽  
F. F. BUSTA ◽  
C. E. ALLEN
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Meat Industry ◽  
Cured Meats ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Flavor Development ◽  
Nitrate And Nitrite ◽  
Effective Compound

Nitrite plays a major role in the botulinal safety of cured meat products. When used at appropriate levels, it retards Clostridium botulinum growth and delays production of its deadly neurotoxin. Even though the incidence of botulinal spores in meat is very low, factors such as the tonnage of cured meats consumed, the potential for mishandling such products, and the nature of the disease necessitate the use of nitrite or other equally effective compound(s) for extra safety. Residual nitrite and nitrosamine levels in cured meat products have been decreasing in recent years through control and research conducted by the meat industry and related institutions. Such levels are minimal compared to total nitrate and nitrite amounts ingested or formed in the human body. Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production. The mechanism(s) through which nitrite and/or sorbate perform their actions upon C. botulinum remains to be found. A review of the pertinent research completed to date should be helpful in the search for the mechanism(s).

scholarly journals Nitrite content in meat products from the Serbian market and estimated intake

2021 ◽  
Vol 854 (1) ◽  
pp. 012106
Author(s):  
D Vranic ◽  
V Koricanac ◽  
D Milicevic ◽  
J Djinovic-Stojanovic ◽  
T Geric ◽  
...  
Keyword(s):  
Adult Population ◽  
Meat Product ◽  
Daily Intake ◽  
Meat Products ◽  
Dietary Exposure ◽  
Meat Industry ◽  
Nitrite Ion ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Nitrite Content

Abstract The aim of this study was to determine levels of nitrites in some meat products sold on the Serbian market over a period of 3 years (2018-2020) and to compare results with maximum residue levels as well to discuss dietary exposure of the Serbian adult population to nitrites.A total of 1291 meat product samples, produced by the Serbian meat industry or imported (509 dry fermented sausages, 37 semi-dry fermented sausages, 451 finely minced cooked sausages and 294 coarsely minced cooked sausages), were obtained from the Serbian retail market during 2018-2020.Higher mean levels of nitrite content, expressed as NaNO2, were found in cooked sausages (40.35 mg kg-1, finely minced and 33.75 mg kg-1, coarsely minced) compared to fermented sausages (1.86 mg kg-1 dry fermented and 1.83 mg kg-1, semi-dry fermented).The average dietary exposure to nitrites, expressed as nitrite ion, for the Serbian adult population varies from 0.001 to 0.015 mg kg-1body weight (BW) day-1 and was far below the European acceptable daily intake (0.07 mg kg-1 BW day-1). In conclusion, the concentrations of nitrite in all meat products were below established maximum permitted levels (national and European), indicating that the use of nitrite as a food additive in Serbia is generally in line with existing regulations.

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