Survey of Residual Nitrite and Nitrate in Conventional and Organic, Natural, Uncured, Indirectly Cured Meats Available at Retail in the United States

Abstract

A survey of residual nitrite (NO2–) and nitrate (NO3–) in cured meats available at retail was conducted to verify concentrations in conventional (C) products and establish a baseline for organic/natural/uncured/indirectly cured (ONC) products. In this study, 470 cured meat products representing six major categories were taken from retail outlets in five major metropolitan cities across the United States. Random samples representing both C and ONC type products were analyzed for NO2– and NO3– content (ppm) using an ENO-20 high-performance liquid chromatography system equipped with a reverse phase column. Generally, there were no differences in NO2– concentrations between C and ONC meat categories, but a few ONC products surveyed in certain cities were lower in NO3– content. Pairwise comparisons between cities indicated that NO2– and NO3– contents of all C type products were not appreciably different, and the same was true for most ONC products. Numerical NO2– values were less variable than NO3– concentrations within each meat product category. NO2– concentrations were similar to those previously reported by Cassens (Cassens, R. G.Residual nitrite in cured meat. Food Technol. 1997a, 51, 53−55) in 1997. Residual NO2– and NO3– values in this study were numerically lower than those reported by NAS (National Academy of Sciences. The Health Effects of Nitrate, Nitrite, and N-Nitroso Compounds; National Academy Press: Washington, DC, 1981) in 1981. Data from this survey provide a benchmark of NO2– and NO3– concentrations for ONC products available at retail.

Study Design

Six categories of specific cured meat products were randomly sampled in retail outlets in five metropolitan areas (described previously) to determine the NO2– and NO3– contents of each sample in each product category.

Objective

Verify concentrations in conventional (C) products and establish a baseline for organic/natural/uncured/indirectly cured (ONC) products.

Measured Outcomes

Random samples representing both C and ONC type products were analyzed for NO2– and NO3– content (ppm) using an ENO-20 high-performance liquid chromatography system equipped with a reverse phase column.

Results

Generally, there were no differences in NO2– concentrations between C and ONC meat categories, but a few ONC products surveyed in certain cities were lower in NO3– content. Pairwise comparisons between cities indicated that NO2– and NO3– contents of all C type products were not appreciably different, and the same was true for most ONC products. Numerical NO2– values were less variable than NO3– concentrations within each meat product category. NO2– concentrations were similar to those previously reported by Cassens (Cassens, R. G.Residual nitrite in cured meat. Food Technol. 1997a, 51, 53−55) in 1997. Residual NO2– and NO3– values in this study were numerically lower than those reported by NAS

Key Conclusions

Overall, the residual NO2– values observed in this survey were consistent within each product category (as noted by the relatively small individual standard errors) and not appreciably different from those reported by Cassens. (1) In comparison, the NO2– and NO3– values in this study were numerically lower than those reported in the NAS (2) study. This study confirms that residual NO2– concentrations in cured meat products were similar to those reported in 1997 and provides a benchmark for NO2–/NO3– concentrations in categories of organic/natural/uncured/indirectly cured products available at retail.