Nitrite and nitrate in commercial fermented foods sold in Malaysia.

IF 2.6 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2026-08-11 DOI:10.1080/19393210.2026.2712959

Kok Sing Chuan, Che Wan Jasimah Wan Mohamed Radzi

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Abstract

Fermented foods are widely consumed for their sensory qualities, cultural importance and probiotic benefits, yet market-level data on nitrite and nitrate across different fermented food categories in Malaysia remain limited. This study provides a surveillance-based assessment of nitrite and nitrate in 51 commercial fermented foods sold in Malaysia, including fruits and vegetables (n = 11), beans and their derivatives (n = 9), fermented-type meat and seafood products (n = 23) and dairy products (n = 8). Nitrite and nitrate were determined by ion chromatography. Nitrite levels were generally low and did not differ significantly among categories (p > 0.05), although elevated values were observed in natto, turkey sandwich sausage and pork sausage. In contrast, nitrate levels differed significantly across categories (p < 0.05), with fermented fruits and vegetables showing the highest levels. These findings provide baseline occurrence data to support continued monitoring and development of specific food safety legislation.

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马来西亚出售的商业发酵食品中的亚硝酸盐和硝酸盐。

发酵食品因其感官品质、文化重要性和益生菌益处而被广泛消费，但马来西亚不同发酵食品类别中亚硝酸盐和硝酸盐的市场数据仍然有限。本研究对马来西亚销售的51种商业发酵食品中的亚硝酸盐和硝酸盐进行了基于监测的评估，包括水果和蔬菜（n = 11）、豆类及其衍生物（n = 9）、发酵型肉类和海鲜产品（n = 23）和乳制品（n = 8）。用离子色谱法测定亚硝酸盐和硝酸盐。亚硝酸盐含量总体较低，各品类间差异不显著（p < 0.05），但纳豆、火鸡三明治香肠和猪肉香肠的亚硝酸盐含量较高。相比之下，不同类别的硝酸盐水平差异显著(p

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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.