Keywords
Nitrates
Food Additives
Public HeaIth
Cottage Sausage producers
How to Cite
Abstract
Nitrites and nitrates are food additives used in Iarge amounts in meat products since they contribute to the red colour fixation of cured meat, which is a highly desirable characteristic in sensory evaluation, and also because these components present bacteriostatic action. They possess, however, possible toxic effects to health, being their use and controI the subject of world wide concern and research. ln Brazil, there are many smaIl producers of cottage sausage whose methods of production do not follow any technical guidance. ln this work it was investigated the quantitative variation of nitrites and nitrates added to these products. Producers from the city of Blurnenau, state of Santa Catarina, south of Brazil, were chosen to run this study because the region represents a traditional centre of these kind of small industries. Nine out of eighteen producers (n==50%) were randomIy chosen among those registered by the Municipal Health lnspection Service. Calculations were based on a three week sampling program, with results representing the average value of every week. It was possible to identify a significant heterogeneity among producers and sarnples, showing a c1ear lack of technical cri teria in the use of these additives. For both nitrites and nitrates observed amounts utilised were always well below of those recommended by Brazilian legislation, indicating possible risks to public health through bacteria contamination.
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Copyright (c) 1999 Instituto Adolfo Lutz Journal
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