Determination of nitrate and nitrite residue in meat product produced in some city of Mazandaran in 2009

Nitrate and nitrite salts to prevent the growth of Çlostridium specie can be added to meat products. Âccording to carcinogenetic properties of this ions، aim of this study was to measurement of nitrate and nitrite content in meat product in Mazandaran.

 cross sectional study on 42 sample of red Meat Products (sausages with 40% and 60% meat، hamburger with 30% meat) - most widely consumed products- that produced in Mazandaran factories، evaluated for residual nitrate and nitrite content by colorimetric Griess Ïlosvay method in Mazandaran food control lab in 1388. Student t-test were used for mean of nitrate and nitrite content (P<0. 05)

The mean of nitrate in sausage 40%، sausage 60% and hamburger was respectively: 81. 14، 115. 1 and 89. 9 mg/kg. Âlso mean content of nitrite was 39. 62، 9. 29 and 20. 50 respectively. Çonclusion: Âll sample s nitrite content، was lower than threshold tolerance. Since enzymatic and microbiological agents reduce nitrate to nitrite and regards to nitrite carcinogenesis، more attention to nitrate level in meat products is essential.