Nitrite Content of Processed Meat Purchased in Public Markets and Grocery Stores around Iloilo City, Philippines

ABSTRACT

Nitrates and nitrites are used to develop cured meat color, act as preservatives and further affects flavor. Too much nitrite from meat could produce nitrosamines which are carcinogenic, related to spontaneous intrauterine growth restriction, abortions, birth defects and Methemoglobinemia or “blur baby syndrome”. This study aimed to determine the concentration of nitrite in different processed meat purchased in markets and grocery stores around Iloilo City and compared 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, tocino and longganiza; 168ppm for ham and 134ppm for hotdogs. 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 moderate to prevent the bad effects of nitrite consumption.