Page 41 - FoodFocusThailand No.180 March 2021

SMART PRODUCTION

Regulations of Using Nitrite in safely is a concern of
Cured Meat Products consumers however no need
Although nitrite is not definitely safe for to worry too much about the
human but it is still necessary for cured meat nitrite. In addition, it is still
production to provide safety and quality of encouraged consumers to eat
products. So far there is still no single balance meals that incorporate
substitute for nitrite can totally replace all of a wide variety of foods. At the
its technological functions. According to the same time, manufacturers
Notification of the Ministry of Public Health need to consider the consumers
No.381 B.E.2559 (2016), Thai Ministry of safety by strictly use of nitrite
Public Health defined that the processed accordance with the legislation
meat products (i.e. sausages, bologna) are and best practices.
classified as ground meat products which
processed and cooked by heat before eating.
These products are permitted to add nitrite
(as potassium nitrite or sodium nitrite);
however, the maximum residual levels of
nitrite in finished products must not exceed
80 mg/kg.
Safe Use of Nitrite in Cured Meat
Products
In order to use nitrite in processed meat
products, the amount of nitrite must not be
overused but still sufficient to perform all
required functions including develop color
and maintain qualities of the products, in
particular inhibit the growth of life-threatening
pathogens throughout the storage.
If the manufacturer is just starting out
and do not know the proper amount of added
nitrite, the suggested amount is 125 mg/kg
as indicated in the previous legislation.
However, the manufacturer needs to
carefully monitor the residual nitrite in
finished products to not exceed 80 mg/kg as
in accordance with current legislation. It is
recommended that manufacturer should
send their own finished product to obtain the
amount of residual nitrite at the food testing
laboratories that achieved ISO/IEC 17025
accreditation for this test.
The residual nitrite in finished products
depends on many factors including raw
materials, process parameters and storage
condition. The addition of curing adjuncts
such as sodium ascorbate and sodium
erythorbate can accelerate the conversion
of nitrite to nitric oxide. This would reduce
the residual nitrite in finished product and
also shortens the curing time. In some
manufactures which successfully controlled
the quality of raw materials and good
manufacturing practices, the lower added
nitrite could be accomplished. This would
also benefit to consumers to reduce the
exposure of nitrite from the consumption of
meat products.
The addition of nitrite provided many
benefits especially the safety of the products.
Therefore, consumption of processed meat

MAR 2021 FOOD FOCUS THAILAND 41

21/2/2564 BE 12:19
38-41_Smart Production_Dr.Kanithaporn.indd 41 21/2/2564 BE 12:19
38-41_Smart Production_Dr.Kanithaporn.indd 41