Different use of nitrite and nitrate in meats: A survey on typical and commercial Italian products as a contribution to risk assessment

Abstract

Abstract Nitrite and nitrate are food additives largely investigated in meats. Their levels depend on the specific product characteristics, and no study concerning these differences is available. This study presents the first monitoring on the specific levels of nitrite and nitrate in different types of meat products. Thirteen types of meat products were collected and analyzed using validated and accredited analytical techniques based on ion chromatography with conductivity detection. The highest levels of nitrite were detected in wurstel and Bresaola, while the lowest were detected in seasoned sausage. Ten samples contained nitrate concentrations higher than the EU legal limits, confirming the need of official control. The highest levels of nitrate were detected in Bresaola, followed by Speck; the lowest were detected in canned meat, cooked ham and cooked meat. Relating to the overall nitrite and nitrate levels, Bresaola showed the highest levels, followed by Speck. Lower levels were detected in Mortadella, cooked meat and cooked ham. The lowest concentrations of nitrite/nitrate were registered in canned meat. A contribution to risk assessment was also presented. The highest percentage of ADI, under high exposure scenario, was obtained for cooked ham samples (8.31%) and for ham consumption (0.40%) relating to nitrite and nitrate, respectively.