ISSN 2348-313X (Print) International Journal of Life Sciences Research ISSN 2348-3148 (online) Vol. 10, Issue 3, pp: (24-28), Month: July - September 2022, Available at: www.researchpublish.com
A Case Study: Nitrate in Traditional Processed Meat Products from Convenient Store and Supermarket in Bangkok, Thailand Sornusa Wichaidit1, Pasinee Puhoi2, Punnatorn Kichakarncharoensil3, Kornsuppanut Chottanapaisarn4, Warintorn Prapaiwankoon5, Wacharawach Singsuwan6, Pongpawis Lorchatnoppakun7 1
Rajini School, Bangkok, 2 Rajavinit Matthayom School, Bangkok, 3 Bangkok Christian College, Bangkok, 4 Tawornnukul School, Samutsongkram, 5Triamudom Suksa School, 6St.Gabriel’s College, 7Mahidol Wittayanusorn School Contact Address: 99/9 Charansanitwong 25 Road, Bangkhunsri, Bangkoknoi, Bangkok 10700 DOI: https://doi.org/10.5281/zenodo.6992197
Published Date: 15-August-2022
Abstract: Nowadays, Nitrate is a food preservative, which is used in traditional processed meat products to extend its shelf life, and transform to preferable colour, and odour. The objective of this study is to investigate the contamination of Nitrate in food that exceeds standards in the traditional processed meat products from convenience stores and supermarkets. The study collected 6 types of the traditional processed meat product in June 2022 from a convenience store and supermarket in Bangkok, Thailand. Then, detection of Nitrate in the samples by GT-Nitrate test kit. The results showed that, there was 27.78% sample that was not met Nitrate that exceeded standard value according to the regulations on the usage of food additives, Notification of Ministry of Public Health number 389 in B.E. 2561 (2018), Re: food additives (Number 5) determine to use of Nitrate exceed than 500 mg. per kg. 2 samples of steamed pork sausage products (50%) were the highest of Nitrate contamination that were over the standards, followed by fermented pork, sour sausage, and sun-dried pork products of 1 sample (33.33%), respectively. Moreover, the Chinese sausage and sun-dried beef products were not found that there was the Nitrate contamination in products over the standard value.It has been found that there are a few of traditional processed meat products in convenience stores and supermarkets contaminated with Nitrate. This phenomenon demonstrated that some producers still use Nitrate exceeding the standards. Hence, the processed meat products workshop for entrepreneurs should be conducted by the related sectors to stimulate them to be aware and follow the regulations strictly. In addition, they should monitor the safety of processed meat products before distribution to avoid the hazard to the consumers’ health that may cause. Keywords: Nitrate, Nitrite, native processed meat products.
1. INTRODUCTION According to the processed meat products industries, most of them have added Nitrates and Nitrites to prevent the growth of Clostridium Botulinum bacteria which can produce a toxin that is highly toxic to humans 1-2. Besides, it also prevents an unpleasant odour such as rancidity and helps to cause a pinkish red colour in marinated meat products. Nitrates can be converted to Nitrites by both internal reactions or during improper storage. This produces nitrous acid when Nitrite reacts with stomach acid. In 1954, 2 British scientists, John Barnes and Peter Magee, discovered Dimethyl Nitrosamine: NDMA is a carcinogen in rats. This has led many scientists to study other nitrosamines, finding that 90% of them are diverse and organ-specific carcinogens, such as Nitrosamines in tobacco leaves cause lung cancer 3. In addition, Nitrosamines can be formed by Nitrate compounds in the form of salt, which are commonly used as food additives in processed meat products
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