Nitrites and nitrates: calculation examples in meat based products

Abstract

For decades, nitrites and nitrates have not only helped to preserve food, but have also contributed to making processed meats more appealing by giving them a bright and attractive color that easily captures the attention. In addition to enhancing flavor and appearance, these additives play a crucial role in our diet, protecting us from certain microorganisms such as Clostridium botulinum, responsible for severe food poisoning. However, these preservatives also have delicate aspects: if used incorrectly, they can promote the formation of potentially harmful compounds such as nitrosamines.
To ensure food safety, the European Union has imposed strict regulations on the use of these preservatives, but what tools are used to make sure these standards are respected? This article explores the verification methods used in official controls to monitor the levels of nitrites and nitrates in processed meat products, such as salami, ham, and cotechino sausages, helping to protect food quality and our health.