Evaluation of Nitrite Exposure from Meat Products Supplied in Tehran, Iran

محورهای موضوعی :

Parisa Sadighara ¹ , Behrouz Akbari-adergani ² , Enam Shokri ³ , Amir Tabaraki ⁴ , Sara Mohamadi ⁵ , Tayebeh Zeinali ⁶

1 - Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2 - Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
3 - Meat Products Training Center, Applied Sciences University, Tehran, Iran
4 - Meat Products Training Center, Applied Sciences University, Tehran, Iran
5 - Graduated from department of food hygiene, Faculty of veterinary medicine, Shahrekord University, Shahrekord, Iran
6 - Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran

تاریخ دریافت : 1400/06/14 تاریخ پذیرش : 1400/12/08 تاریخ انتشار : 1401/12/10

کلید واژه: chicken, Meat products, Nitrite, red meat, Exposure assessment,

چکیده مقاله :

Nowadays, due to the increased consumption of meat products, investigation of their additives such as nitrite seems necessary. Nitrate in combination with salt has a synergistic characteristic against pathogenic microorganisms. Nitrite combines with protein, fats, and volatile and non-volatile compounds in meat and plays an important role in flavoring meat products. Excessive use of this substance leads to a more dangerous compound called nitrosamine. The present study aimed to investigate the nitrate content of meat products with different levels of meat. Health risk assessment toward nitrite was also calculated. A total of 108 samples of meat products in various commercial brands were collected and analyzed from retail markets of Tehran to detect the amount of nitrite in them. Meat products in terms of their meat percentage were divided into three categories under 50%, 50% to 70%, and more than 70%. Estimated daily intake (EDI), based on per capita consumption rate and hazard quotient (HQ) for adults and children were also estimated. The mean concentration of nitrite in meat products with >70% meat, 50-70%, and <50% were 28.04, 30.07, and 27.02 mg kg-1, respectively that did not resemble any significant difference (p>0.05). The results indicated that the levels of nitrite were lower than permissible levels. The calculated HQ was less than 1 for meat products. However, this value was more for children. So is necessary to take precautions any over-consumption of this type of product in children.

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