Survery of nitrite in distributed hamburger in Tehran city
|
Title |
Survery of nitrite in distributed hamburger in Tehran city |
|
Principal Investigator |
|
|
Abstract |
Nitrite is used as additives in meat products to provide colour, taste and protection against micro-organisms, but excessive use of these substances can be toxic and can cause carcinogenesis in man. Natural and organic foods are not permitted to use chemical preservatives, the traditional curing agents used for cured meats, and so nitrite cannot be added to hamburgers. This study aimed to measure nitrite in hamburgers sold in Tehran city of Iran, in 2015. For this purpose, 120 samples were randomly selected and analysed according to Official AOAC Method 973. The residual nitrite in the samples was 28–100 mg/kg (p < 0.001). In 83.4% of the samples, presence of nitrite was demonstrated, which suggests un-favourable production conditions and poor sodium nitrite standards at hamburger factories. |
|
Year |
2015 |
comment