Nitrite and chloride in meat and meat products in the Kosovo market.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-04-25 DOI:10.1080/19393210.2025.2492040

Arbenita Hasani, Afrim Hamidi, Blerta Nishori, Veronika Xhelili, Endrit Hasani

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Abstract

This study analysed the physicochemical properties of 93 different meat product samples from the Kosovo market, focusing on the critical examination of nitrite and chloride levels to assess food safety and public health implications. The samples involved fresh and minimally processed meats, cooked meat products, cured meats, and traditional sausages, adhering to ISO standard methodologies for assessing pH, water activity, sodium chloride and nitrite concentrations. The survey revealed that while nitrite levels in meat products comply with EU safety regulations, sodium chloride content in certain products, particularly sausages and dry cured meats, is significantly higher than recommended. Frequent consumption of these high-salt products may lead to excessive sodium intake among consumers. These findings underscore the need for regular monitoring of sodium chloride levels in meat products, implementation of sodium-reduction strategies by meat producers, and enhanced consumer education on health risks associated with high sodium intake.

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科索沃市场上肉类和肉制品中的亚硝酸盐和氯化物。

这项研究分析了来自科索沃市场的93种不同肉类产品样品的物理化学特性，重点是对亚硝酸盐和氯化物含量的严格检查，以评估食品安全和公共卫生影响。这些样品包括新鲜和最低限度加工的肉类、熟肉产品、腌肉和传统香肠，并遵循ISO评估pH值、水活度、氯化钠和亚硝酸盐浓度的标准方法。调查显示，虽然肉类产品中的亚硝酸盐含量符合欧盟安全规定，但某些产品，特别是香肠和干腌肉中的氯化钠含量明显高于建议水平。经常食用这些高盐产品可能会导致消费者摄入过量的钠。这些发现强调有必要定期监测肉类产品中的氯化钠水平，肉类生产商实施减钠战略，并加强消费者对高钠摄入相关健康风险的教育。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.