Azotany [III] i [V] w serach topionych z roznych regionow Polski

Oznaczono zawartość azotanów (III) i (V) w 30-tu gatunkach serów topionych różnych producentów metodą spektrofotometryczną z odczynnikami Griess'a. Nie stwierdzono istotnych zagrożeń toksykologicznych w badanych próbkach. Średnia zawartość azotanów (III) wynosiła 0,41 mg NaNO2/kg, azotanów (V) – 19,39 mg NaNO3/kg.

The presence of nitrates in processed cheese depends on the KNO3 level added during the rennet cheese production in order to inhibit the growth of Coli bacteria. The aim of the study was to determine the content of nitrates and nitrites in processed cheese. 30 sorts of processed cheese from different producers were studied. The nitrate and nitrite contents were determined spectrophotometrically after Griess reaction, according to Polish Standards (PN-81/A-86234 i PN-92/A-75112). Our study revealed, that nitrites content ranged up to 0,73 mg NaNO2/kg (mean level: 0,41 mg NaNO2/kg) and admissible sanitary levels weren't exceeded. Nitrates content, respectively, ranged from 7,26 to 44,23 mg NaNO3/kg (mean level: 19,39 mg NaNO3/kg). In one case the admissible level was exceeded.