Assessment of nitrite and sorbic acid salts level in some meat products and their public health significance [electronic resource].

Includes references.

One hundred twenty samples of some meat products (30 each of sausage, pastrami, corned beef and canned luncheon beef) were randomly purchased from Port-Said markets. The samples were examined for assessment the levels of nitrite, nitrate and sorbic acid salts. The obtained results revealed that the mean values of nitrite level in the examined meat products were 120.40 ± 7.03, 142.15 ± 9.13, 186.27 ± 4.42 and 159.96 ± 6.73 ppm for sausage, pastrami, corned beef and canned luncheon beef respectively. While that of nitrate and sorbic acid salts were 73.49 ± 6.46, 62.54 ±19.44, 39.82 ± 9.96 and 28.52 ±10.86 ppm and 0.92 ±0.11, 1.25 ±0.12, 0.00 and 0.00 g/kg for sausage, pastrami, corned beef and canned luncheon beef respectively. For all samples nitrite was detected in 100% of the examined samples, while nitrate was detected in 100, 3.33, 43.33 and 26.67% of the sausage, pastrami, corned beef and canned luncheon beef samples respectively. On the other hand sorbic acid salts was detected in 100% of sausage and pastrami samples and could not be detected in the corned beef and canned luncheon beef samples. For all specimens 3 (10%), 7 (23.33%) and 4 (13.33%) of pastrami, corned beef and canned luncheon beef samples exceeded the permissible limits of nitrite established by JECFA "FAO/WHO" (1974) respectively, while nitrate not exceed the permissible limits. In case of sorbic acid salts 2 (6.67%) of sausage and 5 (16.67%) of pastrami exceeded the permissible limits of sorbic acid salts. The effects of nitrite, nitrate and sorbic acid salts levels on public health significance were discussed.

Summary in Arabic.