Determination of Nitrite Ions Levels in Some Types of Meat Marketed in Northwest Syria and Assessment of Health Risks

Abstract

Nitrite is among the most prominent food additives used in meat processing. However, their presence in concentrations exceeding permissible limits may pose a health threat to consumers due to their association with carcinogenic effects. Given the increasing rates of cancer in recent years, coinciding with wartime conditions and weakened food safety regulations, the need arose to conduct a study to determine nitrite levels in some processed meat products marketed locally. The study examined a group of commonly consumed processed meat samples. To achieve this, the modified Grace method based on sulfanilamide and NED was applied. The number of samples studied was 72, collected from specific geographical areas between January and March 2023. Nitrite levels were determined using spectrophotometry. The results showed that all processed meat samples contained nitrite concentrations, but these were below the permissible limit (100 mg/kg) according to European standards. Furthermore, an assessment of consumer exposure risks to nitrites was conducted, and the risk index (HQ < 1) indicated no anticipated health risks to consumers of processed meat sold in northwest Syria.