Nitrite content of processed meat purchased in public markets and grocery stores around Iloilo City

Abstract

Nitrates and nitrites are used as preservatives, affects flavor and develop cured meat color. Too much nitrite from meat could produce nitrosamines which are related to spontaneous intrauterine growth restriction, abortions, birth defects and Methemoglobinemia or “blue baby syndrome”, and especially cancer. This study aimed to determine the concentration of nitrite in different processed meats purchased from markets and grocery stores around Iloilo City and to compare to the levels set by BFAD. Cured samples of hotdog, ham, longganiza, chorizo and tocino were purchased from different public markets and grocery stores around Iloilo City. The nitrite content of these cured meat products were analyzed using a UV-Vis spectrophotometer and the results were within the limits set by BFAD which is 416ppm for chorizo, longganiza and tocino; 134ppm for hotdogs and168ppm for ham. The Acceptable Daily Intake (ADI) of 0.07 mg nitrite per kg body weight was set by JECFA-WHO/FAO. On the basis of a 65kg body weight, daily consumption must not exceed 42g, 117g, 170g, 262g, and 94g for chorizo, tocino, longganiza, ham and hotdog respectively. On the basis of a 25kg child, the hotdog consumption must not exceed 36g. It is advised to eat cured meats in moderation to prevent the bad effects of nitrite consumption.