Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen

Sheng bo Zeng; Ke Li; Quan Wen; Chen Tang

doi:doi:10.11648/j.ss.20241305.11

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Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen

Sheng bo Zeng^*

, Ke Li

, Quan Wen

, Chen Tang

Published in Social Sciences (Volume 13, Issue 4)

Received: 26 August 2024 Accepted: 9 September 2024 Published: 23 September 2024

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Abstract

Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.

Published in	Social Sciences (Volume 13, Issue 4)
DOI	10.11648/j.ss.20241305.11
Page(s)	138-142
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Pickled Vegetables, Pickled Meat Products, Nitrite, Detection Rate

References

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[3]	He S, Ning X, Wang R, et al. Investigation of nitrite content in vegetables in Yulin City and evaluation of food safety. Light Industry Science and Technology, 2019(8): 3.
[4]	Chen Y, Wei J, Deng F, et al. Detection and evaluation of nitrite content in commonly sold pickled foods in Liuzhou City. Research of Trace Elements and Health, 2019, 36(6): 2.
[5]	Wang Y. Nitrite and its hazards to the human body. Chemical Management, 2017(5): 2. https://doi.org/10.3969/j.issn.1008-4800.2017.05.100
[6]	Wang L, Wang X. Research progress on reducing nitrite hazards in food. Journal of Food Safety and Quality Testing, 2016, 7(04): 1593-1598. https://doi.org/10.19812/j.cnki.jfsq11-5956/ts.2016.04.046
[7]	Wang Y, Wu X, Shi Z, et al. Exposure assessment of nitrite in commercially available cooked meat products in Gansu Province. Chinese Journal of Food Hygiene, 2018, 30(5): 4. https://doi.org/10.13590/j.cjfh.2018.05.018
[8]	Tian M, Gu L, Yuan W, et al. Monitoring and exposure assessment of nitrite residues in commercially available cooked meat products. Modern Preventive Medicine, 2013, 40(6): 3. https://doi.org/CNKI:SUN.0.2013-06-063
[9]	Dellavalle, C. T, Xiao Q, Yang G, et al. Dietary nitrate and nitrite intake and risk of colorectal cancer in the Shanghai Women's Health Study. International Journal of Cancer, 2014, 134(12): 2917-2926. https://doi.org/10.1002/ijc.28612
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[13]	Ministry of Health of the People's Republic of China. National Food Safety Standard for the Use of Food Additives: GB 2760-2014. Beijing: China Standards Press, 2014.
[14]	Yu, G. Monitoring and analysis of nitrite content in cooked meat products in Pingdingshan City from 2012 to 2019. Henan Journal of Preventive Medicine., 2021, 32(02): 170-171+174. https://doi.org/10.13515/j.cnki.hnjpm.1006-8414.2021.02.027
[15]	Meng B., Ding S, Luo S, et al. Determination of nitrite content in smoked meat products in Duyun City. Science and Technology Vision. 2019, (18): 150-153. https://doi.org/10.19694/j.cnki.issn2095-2457.2019.18.071
[16]	Wang P, Qiu Y, Yu W, et al. Detection of nitrate and nitrite in commercially available sausages in Guangdong. China Condiment, 2017, 42(4): 6. https://doi.org/10.3969/j.issn.1000-9973.2017.04.028
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APA Style

Zeng, S. B., Li, K., Wen, Q., Tang, C. (2024). Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen. Social Sciences, 13(4), 138-142. https://doi.org/10.11648/j.ss.20241305.11

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ACS Style

Zeng, S. B.; Li, K.; Wen, Q.; Tang, C. Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen. Soc. Sci. 2024, 13(4), 138-142. doi: 10.11648/j.ss.20241305.11

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AMA Style

Zeng SB, Li K, Wen Q, Tang C. Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen. Soc Sci. 2024;13(4):138-142. doi: 10.11648/j.ss.20241305.11

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@article{10.11648/j.ss.20241305.11,
  author = {Sheng bo Zeng and Ke Li and Quan Wen and Chen Tang},
  title = {Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen
},
  journal = {Social Sciences},
  volume = {13},
  number = {4},
  pages = {138-142},
  doi = {10.11648/j.ss.20241305.11},
  url = {https://doi.org/10.11648/j.ss.20241305.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ss.20241305.11},
  abstract = {Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.
},
 year = {2024}
}

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TY  - JOUR
T1  - Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen

AU  - Sheng bo Zeng
AU  - Ke Li
AU  - Quan Wen
AU  - Chen Tang
Y1  - 2024/09/23
PY  - 2024
N1  - https://doi.org/10.11648/j.ss.20241305.11
DO  - 10.11648/j.ss.20241305.11
T2  - Social Sciences
JF  - Social Sciences
JO  - Social Sciences
SP  - 138
EP  - 142
PB  - Science Publishing Group
SN  - 2326-988X
UR  - https://doi.org/10.11648/j.ss.20241305.11
AB  - Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.

VL  - 13
IS  - 4
ER  -

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Author Information

Sheng bo Zeng

Futian District Center for Disease Control and Prevention, Shenzhen, China

Contact Email

http://orcid.org/0009-0007-6341-3864
Ke Li

Futian District Center for Disease Control and Prevention, Shenzhen, China

Contact Email

http://orcid.org/0009-0001-4623-6524
Quan Wen

Futian District Center for Disease Control and Prevention, Shenzhen, China

Contact Email

http://orcid.org/0009-0001-3297-9802
Chen Tang

Futian District Center for Disease Control and Prevention, Shenzhen, China

Contact Email

http://orcid.org/0009-0001-3297-9802

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Plain Text BibTeX RIS

APA Style

Zeng, S. B., Li, K., Wen, Q., Tang, C. (2024). Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen. Social Sciences, 13(4), 138-142. https://doi.org/10.11648/j.ss.20241305.11

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ACS Style

Zeng, S. B.; Li, K.; Wen, Q.; Tang, C. Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen. Soc. Sci. 2024, 13(4), 138-142. doi: 10.11648/j.ss.20241305.11

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AMA Style

Zeng SB, Li K, Wen Q, Tang C. Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen. Soc Sci. 2024;13(4):138-142. doi: 10.11648/j.ss.20241305.11

Copy | Download

@article{10.11648/j.ss.20241305.11,
  author = {Sheng bo Zeng and Ke Li and Quan Wen and Chen Tang},
  title = {Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen
},
  journal = {Social Sciences},
  volume = {13},
  number = {4},
  pages = {138-142},
  doi = {10.11648/j.ss.20241305.11},
  url = {https://doi.org/10.11648/j.ss.20241305.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ss.20241305.11},
  abstract = {Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen

AU  - Sheng bo Zeng
AU  - Ke Li
AU  - Quan Wen
AU  - Chen Tang
Y1  - 2024/09/23
PY  - 2024
N1  - https://doi.org/10.11648/j.ss.20241305.11
DO  - 10.11648/j.ss.20241305.11
T2  - Social Sciences
JF  - Social Sciences
JO  - Social Sciences
SP  - 138
EP  - 142
PB  - Science Publishing Group
SN  - 2326-988X
UR  - https://doi.org/10.11648/j.ss.20241305.11
AB  - Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.

VL  - 13
IS  - 4
ER  -

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