Investigation of nitrite levels in salami and sausages served for consumption

In this study, nitrite levels in salami and sausages offered for consumption were investigated. For this purpose, a total of 100 meat product samples, including 50 salami and 50 sausages of different brands or the same brand but produced on different dates, were collected from sales points with high consumption potential. The samples were analyzed for nitrite amounts by HPLC (High Performance Liquid Chromatography) system using the NMKL 165 (Nordic Committee of Food Analysis) method. According to the analysis results, it was determined that all of the 100 meat product samples except three examined were in compliance with the limits specified in the Turkish Food Codex Food Additives Regulation No. 32338. However, 1 out of 50 salami samples (2%) contained nitrite at 180.4 mg/kg, and 2 out of 50 sausage samples (4%) contained nitrite at 175.6 mg/kg and 192.2 mg/kg, respectively and it was determined that it exceeded 150 mg/kg, which is declared as the limit value in the relevant regulation. The average amount of nitrite detected in the samples was 54.08 mg/kg in salami samples and 55.08 mg/kg in sausage samples. As a result, it was determined that only 3 (6%) of the 100 meat product samples examined exceeded the limit value stated in the Turkish Food Codex for nitrite. It was observed that other samples did not pose a risk to food safety because they contained nitrite at levels that did not exceed the permissible limit value.