Assessment of residual nitrite levels in cooked sausages: Compliance, thermal processing effects, and consumer safety

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The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide and N-nitroso compounds. The study sought to evaluate the food safety of processed meat products within the Serbian market, specifically in the Belgrade region. Nitrite levels were analysed in cooked sausages, both in their raw state and after undergoing the manufacturer's recommended thermal processing prior to consumption, if applicable. Additionally, thus far, there has been a lack of research exploring the potential influence of residual nitrite levels in the meat products prepared as per manufacturer recommendations prior to the consumption of meat products, as well as their contribution to acceptable daily intake (ADI), which provides crucial insights into the overall dietary safety of processed meats. During a three-year period, the study performed analysis on a total of 77 cooked sausages, following the standard ISO methodology. Boiling the cooked sausages led to a major reduction in this meatproduct additive, whereas frying led to a comparatively smaller decrease in nitrite concentration. Additionally, the greatest exposure to nitrite compounds occurs when consuming meat products without prior preparation, i.e., without thermal treatment by consumers before ingestion. In summary, the assessment of the ADI for nitrites revealed a high level of food safety, with all values noticeably below the maximum permitted levels specified by national legislation (150 mg/kg).