Measuring nitrate and nitrite levels in canned meat: A comprehensive critical analysis of health risks and international standards

Abstract

Nitrates and nitrites are used in canned meats as color stabilizers and preservatives to prevent the growth of pathogenic bacteria. However, excessive exposure to these compounds can lead to the formation of carcinogenic nitrosamines. This study aims to provide a comprehensive analysis of nitrate and nitrite levels in canned meats based on 20 previous studies from multiple countries, assessing the health risks and comparing them to the permissible limits according to Codex Aliment Arius, WHO, and EFSA standards. The studies showed significant variation in nitrate and nitrite levels depending on the type of meat, processing method, and storage duration, with some samples exceeding the permissible limits. This analysis highlights the importance of using accurate analytical methods such as HPLC and ion chromatography to enhance industry control and consumer protection.