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Rezaei, Mohammad
- Study of Nitrite in Hamburgers Supplied in Tehran, Iran
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Authors
Affiliations
1 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, IR
2 3Department of Environment, Payam-e Noor University, Tehran, IR
1 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, IR
2 3Department of Environment, Payam-e Noor University, Tehran, IR
Source
Toxicology International (Formerly Indian Journal of Toxicology), Vol 23, No 3 (2016), Pagination: 236-239Abstract
One of the food additives that adds color, taste, and protection against micro-organisms is nitrite; however, when nitrite content exceeds a specific level, it acts as a toxic element and may cause cancer. Using chemical preservatives in natural and organic foods is not legal, so that traditional curing agents are used for cured meat. Therefore, using nitrite on hamburgers is not legal. Purpose of the present study is to measure nitrite content of hamburger products in Tehran's market in 2015. To this end, 120 samples were collected randomly and analyzed following Official AOAC Method 973. The results showed that residual nitrite in the sample was at the range 28-100 mg/kg (p<0.001). Nitrite was detected in 83.3% of the samples; which indicated an undesirable condition and failure to observe sodium nitrite standards at hamburger factories.Keywords
Sodium Nitrite, Hamburgers, Food Safety, Spectrophotometric.
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