Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues
Autori
Stamenić, TamaraPetričević, Maja
Šobajić, Slađana
Keškić, Tanja
Stanišić, Nikola
Pisinov, Boris
Todorović, Vanja
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Rising processed meat consumption globally increases health concerns due to potential adverse
effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food
safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels
(expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as
labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also
evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely
grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded
cooked sausages. Each product was evaluated based on three different lot numbers, following the standard
ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg,
while finely grounded cooked sausages had nitrite content r...anging from 3.72 to 68.22 mg/kg for small
diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum
allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated
dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day,
significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the
ADI.
Ključne reči:
processed meat / nitrite levels / food safety / Serbian market / dietary intakeIzvor:
Book of abstracts of the 14th International Symposium „Modern trends in livestock production“, 10-2023, 73-73Izdavač:
- Institute for Animal Husbandry, Belgrade-Zemun
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200022 (Institut za stočarstvo, Beograd-Zemun) (RS-MESTD-inst-2020-200022)
Institucija/grupa
RIStocarTY - CONF AU - Stamenić, Tamara AU - Petričević, Maja AU - Šobajić, Slađana AU - Keškić, Tanja AU - Stanišić, Nikola AU - Pisinov, Boris AU - Todorović, Vanja PY - 2023-10 UR - http://r.istocar.bg.ac.rs/handle/123456789/894 AB - Rising processed meat consumption globally increases health concerns due to potential adverse effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels (expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded cooked sausages. Each product was evaluated based on three different lot numbers, following the standard ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg, while finely grounded cooked sausages had nitrite content ranging from 3.72 to 68.22 mg/kg for small diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day, significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the ADI. PB - Institute for Animal Husbandry, Belgrade-Zemun C3 - Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ T1 - Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues SP - 73 EP - 73 UR - https://hdl.handle.net/21.15107/rcub_ristocar_894 ER -
@conference{ author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Keškić, Tanja and Stanišić, Nikola and Pisinov, Boris and Todorović, Vanja", year = "2023-10", abstract = "Rising processed meat consumption globally increases health concerns due to potential adverse effects from nitrite metabolites like nitric-oxide and N-nitroso compounds. This study assessed the food safety of processed meat products in the Serbian market, focusing on domestic manufacturers. Nitrite levels (expressed as NaNO2) were assessed in emulsion-type cooked sausages on the last day of storage - as labeled by product manufacturers. The contribution to acceptable dietary intake (ADI) of nitrites was also evaluated. During a one-year period (2022-2023), the study analyzed a total of 59 meat products: 35 finely grounded cooked sausages (29 small diameter, and 6 large diameter sausages) and 24 coarsely grounded cooked sausages. Each product was evaluated based on three different lot numbers, following the standard ISO procedure. The nitrite levels in coarsely grounded cooked sausages ranged from 17.82 to 69.99 mg/kg, while finely grounded cooked sausages had nitrite content ranging from 3.72 to 68.22 mg/kg for small diameter sausages and 28.85 to 62.87 mg/kg for large diameter sausages, which was well below maximum allowable concentrations determined by national legislation (150 mg/kg). The Serbian population's estimated dietary intake (EDI) of nitrites (as NaNO2) from consuming cooked sausages was 0.021 mg/kg BW/day, significantly below the EFSA-recommended ADI of 0.1 mg/kg BW/day - it accounted for 20.57% of the ADI.", publisher = "Institute for Animal Husbandry, Belgrade-Zemun", journal = "Book of abstracts of the 14th International Symposium „Modern trends in livestock production“", title = "Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues", pages = "73-73", url = "https://hdl.handle.net/21.15107/rcub_ristocar_894" }
Stamenić, T., Petričević, M., Šobajić, S., Keškić, T., Stanišić, N., Pisinov, B.,& Todorović, V.. (2023-10). Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ Institute for Animal Husbandry, Belgrade-Zemun., 73-73. https://hdl.handle.net/21.15107/rcub_ristocar_894
Stamenić T, Petričević M, Šobajić S, Keškić T, Stanišić N, Pisinov B, Todorović V. Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues. in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“. 2023;:73-73. https://hdl.handle.net/21.15107/rcub_ristocar_894 .
Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Keškić, Tanja, Stanišić, Nikola, Pisinov, Boris, Todorović, Vanja, "Monitoring of nitrite levels in emulsion type - cooked sausages - case of serbian manufacturers on regulatory and safety issues" in Book of abstracts of the 14th International Symposium „Modern trends in livestock production“ (2023-10):73-73, https://hdl.handle.net/21.15107/rcub_ristocar_894 .