TRENDS IN THE LEVELS OF RESIDUAL NITRITE IN CANADIAN CURED MEAT-PRODUCTS OVER THE PAST 25 YEARS

Nitrite is used widely as a preservative in the processing of cured me at products mainly for its antimicrobial properties against Clostridiu m botulinum. There is concern, however, over nitrite's role in the for mation of various N-nitroso compounds in such products and for a sugge sted link between consumption of cured meats and incidence of childhoo d leukemia and brain tumors. The objective of this study was to obtain current data on residual nitrite levels in Canadian cured meat produc ts that will be useful for health hazard assessment purposes and to de termine trends in these levels. The average levels of nitrite (as NaNO 2) detected in Canadian cured meat products in various surveys over th e past 25 years were as follows: 28 ppm (0-252 ppm; n = 197) in 1972; 44 ppm (0-275 ppm; n = 659) in 1983-1985; 31 ppm (1-145 ppm; n = 76) i n 1993-1995; and 28 ppm (4-68 ppm; n = 35) in 1996. There appeared to be a noticeable decline in the incidence of samples containing high le vels (>100 ppm) of nitrite, but the average residual levels might have decreased only slightly during this period. The latest data are in co ntrast to those reported in a recent U.S. study that indicated an aver age of only 10 ppm of residual nitrite ion (equivalent to 15 ppm of Na NO2) in cured meats.