Evaluation of the residual nitrite concentrations of locally produced and imported meat products in Kosovo


Published: Nov 9, 2022
Updated: 2022-11-09
Keywords:
Residual nitrite UV/VIS spectrophotometry meat products Kosovo imported products
A Rysha
GF Kastrati
https://orcid.org/0000-0002-1205-7990
J Jurkovic
https://orcid.org/0000-0003-3307-843X
E Kabashi-Kastrati
https://orcid.org/0000-0001-5582-9471
Abstract
The use of food additive nitrite as curing agents is common in meat products, but their concentration in these products has raised the interest of researchers, because of the possible toxicity to humans.  The aim of this study is to assess the nitrite concentration in meat products, which are highly used by all population groups in Kosovo. A total of 44 different meat products samples available on sale to the population, were assessed for residual nitrite using the spectrophotometric method that uses absorption in visible part of spectra. The amount of residual nitrites was detected in 19 (43%) of the samples, which included beef and chicken sausages, chicken & beef salami as well as beef prosciutto samples. The nitrite residue ranged between 0.1 and 11.5 mg/kg and was below the limits on the concentration of nitrites in meat products established by EU regulation 601/2014.  Although these findings show that, the nitrite residue in the analyzed meat products is within the permitted limits, the highest presence of residual nitrite in industrial and low-cost meat products indicates a need for further assessments of nitrite exposure among consumers.
Article Details
  • Section
  • Research Articles
Downloads
Download data is not yet available.
Author Biographies
A Rysha, Faculty of Agribusiness, University of Peja “Haxhi Zeka”

Food Technology

Prof,asoc. Dr

GF Kastrati, Faculty of Agribusiness, University of Peja “Haxhi Zeka”

Food Technology

Ass. Msc. PhDc.

J Jurkovic, Faculty of Agriculture and Food Science, University of Sarajevo

Faculty of Agriculture and Food Science

Prof. ass. Dr

E Kabashi-Kastrati, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Prishtina

Faculty of Mathematics and Natural Sciences

Msc. ass. Phdc.

References
Commission regulation. (1985). This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents setting maximum levels for certain contaminants in foodstuffs (Text with EEA relevance). February 1998, 1–5. https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:2006R1881:20100701:EN:PDF%0Ahttps://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A01985L0374-19990604&qid=1604918047856
De Mey, E., De Klerck, K., De Maere, H., Dewulf, L., Derdelinckx, G., Peeters, M. C., Fraeye, I., Vander Heyden, Y., & Paelinck, H. (2014). The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Science, 96(2), 821–828.
EFSA. (2003). Opinion of the Scientific Panel on Biological Hazards on the request from the Commission related to the effects of Nitrites / Nitrates on the Microbiological Safety of Meat Products. The EFSA Journal, 11, 1–31.
Farouk, M. M. (2011). Improving the quality of restructured and convenience meat products. In Processed Meats: Improving Safety, Nutrition and Quality. Woodhead Publishing Limited. https://doi.org/10.1533/9780857092946.3.450
Gassara, F., Kouassi, A. P., Brar, S. K., & Belkacemi, K. (2016). Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review. Critical Reviews in Food Science and Nutrition, 56(13), 2133–2148. https://doi.org/10.1080/10408398.2013.812610
Govari, M., & Pexara, A. (2015). Nitrates and nitrites in meat products. Journal of the Hellenic Veterinary Medical Society, 66(3), 127–140. https://doi.org/10.12681/jhvms.15856
Herrmann, S. S. (2014). N -nitrosamines in processed meat products. Division of Food Chemistry National Food Institute Technical University of Denmark, 26.
Iammarino, M., Di Taranto, A., & Cristino, M. (2013). Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring. Food Chemistry, 140(4), 763–771. https://doi.org/10.1016/j.foodchem.2012.10.094
IARC, (Internation Agency for Research on Cancer). (2010). World health organization international agency for research on cancer. Iarc Monographs On The Evaluation Of Carcinogenic Risks To Humans, 94, 1–464.
Kerkman, H. (1987). Celex. Toegepaste Taalwetenschap in Artikelen, 27(1169), 25–32. https://doi.org/10.1075/ttwia.27.04ker
Larsson, K., Darnerud, P. O., Ilbäck, N. G., & Merino, L. (2011). Estimated dietary intake of nitrite and nitrate in Swedish children. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 28(5), 659–666. https://doi.org/10.1080/19440049.2011.555842
Merino, L., Darnerud, P. O., Toldrá, F., & Ilbäck, N. G. (2016). Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 33(2), 186–192. https://doi.org/10.1080/19440049.2015.1125530
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M. J., Galtier, P., Gott, D., Gundert‐Remy, U., Lambré, C., Leblanc, J., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent‐Massin, D., Stankovic, I., Waalkens‐Berendsen, I., Woutersen, R. A., … Younes, M. (2017). Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA Journal, 15(6). https://doi.org/10.2903/j.efsa.2017.4786
Opinion, S. (2010). Statement on nitrites in meat products. EFSA Journal, 8(5), 1–12. https://doi.org/10.2903/j.efsa.2010.1538
Paralament, E. O. J. of the E. U. (2014). 601/2014. Official Journal of the European Union, L166/11(853).
Park, Y. (2008). Moisture and Water Activity. In Handbook of Processed Meats and Poultry Analysis. https://doi.org/10.1201/9781420045338.ch3
SCF (Scientific Committee on Food). (1997). Reports of the Scientific Committee for Food (thirty eighth series) Opinion on: nitrate and nitrite; Draft Commission Directive Laying Down Specific Purity Criteria on Food Additives Other than Colours and Sweeteners; Cyclamic Acid and Its Sodium and Calc. 1–33. https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_reports_38.pdf
Shiva, S., Huang, Z., Grubina, R., Sun, J., Ringwood, L. A., MacArthur, P. H., Xu, X., Murphy, E., Darley-Usmar, V. M., & Gladwin, M. T. (2007). Deoxymyoglobin is a nitrite reductase that generates nitric oxide and regulates mitochondrial respiration. Circulation Research, 100(5), 654–661. https://doi.org/10.1161/01.RES.0000260171.52224.6b
Sindelar, J. J., & Milkowski, A. L. (2012). Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide - Biology and Chemistry, 26(4), 259–266. https://doi.org/10.1016/j.niox.2012.03.011
World Health Organization. (2015). IARC Monographs evaluate consumption of red meat and processed meat and cancer risk. International Agency of Research on Cancer, October, 1–2.