Study of nitrite and nitrate levels in meat products distributed in Kermanshah

Message:
Abstract:
Background And Aims
Nitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. The aim of this study was determining the mount of nitrite and nitrate in different types of meat products marketed in Kermanshah.
Methods
The method of study is descriptive – cross-sectional. 100 samples were taken from meat products factories (19 factories) randomly. Nitrite and nitrate level was determined by spectrophotometric method. The mean differences were analyzed using ANOVA and T. Test methods.
Results
Level of nitrite and nitrate in different types of meat products were between 96 – 168 ppm respectively and 167 – 763 ppm respectively. Level of nitrite and nitrate in 76% and 70% samples were up to 100 ppm and 500 ppm. The difference between the means of nitrite and nitrate level in sausages with different meat content was not significant. The differences between the means of nitrite and nitrate level in different factories were significant (P<0.05).
Conclusion
High level of nitrite and nitrate in meat products is worrying. Consequently observation the standards and measures these food additives in sausages are essential.
Language:
Persian
Published:
Iran Occupational Health, Volume:11 Issue: 6, 2015
Pages:
94 to 99
https://www.magiran.com/p1385549  
سامانه نویسندگان
  • Sadeghi، Ehsan
    Corresponding Author (1)
    Sadeghi, Ehsan
    Professor Research Center for Environmental Determinants of Health , Kermanshah University of Medical Sciences, Kermanshah University Of Medical Sciences, کرمانشاه, Iran
  • Hashemian، Amir Hossein
    Author (2)
    Hashemian, Amir Hossein
    Associate Professor Department of Biostatistics, Kermanshah University Of Medical Sciences, کرمانشاه, Iran
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