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. 2016;33(2):186-92.
doi: 10.1080/19440049.2015.1125530. Epub 2016 Jan 21.

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

Leonardo Merino  1   2   3 , Per Ola Darnerud  4 , Fidel Toldrá  2 , Nils-Gunnar Ilbäck  4   5
Affiliations

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

Leonardo Merino et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016.

Abstract

The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.

Keywords: Exposure assessment; analysis; cured meat; nitrite; risk–benefit; validation.

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Figures

Figure 1.
Figure 1.
(colour online) Measured changes in nitrite content (mg NaNO2 kg–1) in samples of pork/beef sausage, chicken sausages and liver paté from production date to use-by date. Day 0 is the day on which a calculated initial amount of nitrite was added by the manufacturer. The beginning of the storage period is designated as day 1. The storage temperature was 2–3°C.
Figure 2.
Figure 2.
(colour online) Total nitrite exposure in children in the youngest consumer group (4 years), including intake from cured meat products and 5% conversion of nitrate in other foodstuffs to nitrite.
See this image and copyright information in PMC

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