Residues of nitrites and nitrates in selected meat products examined in veterinary laboratories within the framework of sanitary-hygiene supervision in the year 1995

Results of nitrite and nitrate residue determination in cured meat products performer in veterinary laboratories and in the Department of Hygiene of Food of Animal Origin in the National Veterinary Research Institute in 1995 are presented. Measurements were conducted according to the Polish Standards. Mean nitrate and nitrite concentrations in meat products were 18.6 ± 14.8 to 49.7 ± 101.6 mg/kg and 21.3 ± 15.7 to 63.7 ± 51.8 mg/kg, respectively. The residue limit (125 mg/kg as the sum of nitrate and nitrite concentrations) was exceeded in 4.34% of examined samples. The highest concentrations of nitrates were found in onion and domestic sausages and those of nitrites were found in smoked ham in a bladder and pettitoes sausage.