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| 2. |
- Merino, Leonardo
(författare)
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Development and Validation of a Method for Determination of Residual Nitrite/Nitrate in Foodstuffs and Water After Zinc Reduction
- 2009
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Ingår i: Food Analytical Methods. - : Springer Science and Business Media LLC. - 1936-9751 .- 1936-976X. ; 2, s. 212-220
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Tidskriftsartikel (refereegranskat)abstract
- An environmentally friendly and cost-effective spectrophotometric method to analyze nitrate and/or nitrite was developed. The method is based on reduction of nitrate with zinc powder (instead of the cadmium or enzymes used in the standard methods approved by ISO/CEN). The initial nitrite concentration and total nitrite after reduction are determined by the very sensitive and widely used diazotization-coupling Griess reaction. A single-laboratory validation was applied in five different matrices (vegetable, meat product, baby food, dairy product, and surface water). The results show that the new method fulfills the international criteria for precision and recovery. The limit of detection for several matrices, calculated using fortified samples, ranged from 3 to 5 mg/kg for both nitrite and nitrate. Furthermore, the results obtained were in good agreement with those obtained using the CEN method (HPLC) and the ISO method (Cd reduction).
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| 3. |
- Merino, Leonardo
(författare)
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Nitrate in foodstuffs : analytical standardisation and monitoring and control in leafy vegetables
- 2009
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Licentiatavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The potential harm to human health and the environment of compounds derived from nitrate is an issue that occasionally awakens media and public concern. Recent studies provide a new understanding of the role of nitrate and nitrite in our body and motivate revision of the long-held view that nitrate poses a health risk. Coincidently, national authorities are performing research, surveys and risk assessments to provide scientific support for the regulations laid down in the 1990s setting limits on nitrate in lettuce and spinach. In addition to the health factor, the economic (market unity) and environmental (agricultural contamination) aspects of the issue are being considered in this legislative work. In order to obtain data of appropriate and comparable quality in this study, a standardised method was needed for analysing nitrate and nitrite in foodstuffs. The standardisation process comprised three stages: a) comparative evaluation of the performance of three liquid chromatography methods; b) internal validation of the selected ion chromatography method; and c) external validation across an international collaborative study. The validated analytical method is now a Nordic and European standard method. The standardised analytical method was then used in a European monitoring programme of nitrate levels in green leafy vegetables. Our participation involved obtaining data on nitrate in Swedish-produced lettuce and spinach over the past ten years (1995-2005). The satisfactory levels of nitrate found in Swedish lettuce and spinach are partly explained by the prevention measures taken by Swedish farmers to reduce the content of nitrate in vegetables. These ten years of Swedish data confirm that the European maximum limits are reasonable. Implementation and enforcement of the current regulation are advisable from an environmental point of view.
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| 4. |
- Merino, Leonardo, et al.
(författare)
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Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation
- 2016
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Ingår i: Food Additives & Contaminants. - : Informa UK Limited. - 1944-0049 .- 1944-0057. ; 33:2, s. 186-192
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Tidskriftsartikel (refereegranskat)abstract
- The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver pate and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.
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| 5. |
- Glasbey, JC, et al.
(författare)
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- 2021
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swepub:Mat__t
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| 6. |
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- 2019
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Tidskriftsartikel (refereegranskat)
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