Estudio del contenido permisible de nitritos y nitratos en embutidos de mayor consumo en Ecuador

Abstract

Within the food industry, the use of nitrites and nitrates is very common in the processing of meat products, as it gives these different organoleptic characteristics, since they develop their characteristic flavor, provide greater stability to the smell, improve coloration, provide antimicrobial action, making them safer since they act directly in their conservation. According to current regulations, CODEX STAN 192-1995, classifies nitrates (sodium nitrate, E 251; potassium nitrate, E 252) and nitrites (potassium nitrite, E 249; potassium nitrite, E 250) as food additives allowed. The legislation allows the addition of sodium and potassium sales in order to preserve the food for a longer time in addition to inhibiting the development of microorganisms. Nitrites prevent the development of toxins produced by Clostridium botulinum, the same ones that put the consumer's health at risk. According to various studies, nitrates turned out to be non-toxic, however, it has been shown that nitrites together with metabolic compounds, such as nitric oxide and N-nitrous compounds, are the cause of various concerns, which generate adverse effects in health. That is why several countries have established maximum permissible limits for the addition of these substances in food.