----20250103 補充-----
EFSA 2017 Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
COMMISSION DECISION (EU) 2024/1225
of 30 April 2024
concerning national provisions notified by Denmark on the addition of nitrite to certain meat products
(notified under document C(2024) 2669) (Only the Danish text is authentic)
The amount of nitrite (E249) used in meat is regulated by different countries to ensure consumer safety. In the European Union, the maximum amount of nitrite allowed in cured meat is 150 milligrams per kilogram (mg/kg). However, some traditional cured meats may have higher levels. For example, Wiltshire bacon and similar products may have a maximum residual level of 175 mg/kg.
2023 News Banning added Nitrites and Nitrates in food
--------20241224 補充--------------
Journal of Food Protection
Volume 36, Issue 10, 1 October 1973, Pages 515-519
Journal of Food Protection
CHANGES IN RESIDUAL NITRITE IN SAUSAGE AND LUNCHEON MEAT PRODUCTS DURING STORAGE
Kolari and Auman (9) reported that 20-25% of the nitrite has boon estimated rto disappear during mixing of raw meat mixtures. Nordin (10) noted that depletion of nitrite during storage of commercially canned hams has been observed in the industry but
has not been reported. In a study of fresh ground ham, canned by a commercial technique, Nordin (10) found that nitrite was depleted at a rate independent
其引用的 Kolari and Auman (9) 1972
THE RESIDUAL LEVELS OF NITRITE IN CURED MEAT PRODUCTS
Current Meat Inspection Regulations (1970) permit the addition of 3 1/2 oz. sodium or potassium nitrate to 100 lb--- 阿原要去計算比例，對比殘留的法規限量---. of meat in dry cure or 2 3/4 oz. to 100 lb. chopped meat. Sodium or potassium nitrite may be added at 1 oz. to 100 lb. meat in dry cure and l/4 oz. to 100 lb. chopped meat and/or meat by-product. The use of nitrites, nitrates, or their combination may not result in more than 200 ppm nitrite in the finished product.
When used alone, the l/4 oz. of nitrite permitted in 100 lb. chopped meat is equivalent to 156 ppm at time of formulation. The nitrite content of the various cured meat products is often quoted as the amount permitted at the time of formulation. However, the amount of nitrite at time of formulation is vastly reduced by the time the cured meat product is consumed. Furthermore, the amount added is often less than permitted levels (Meat Science Review, 1971).
The use of sodium nitrite in curing meat was authorized in 1925 by the Bureau of Animal Industry. The first experiments on the use of nitrite in cured products were authorized in January, 1923. In 1926 (Kerr et al.), studies reported by the Bureau of Animal Industry of the U S D A in"cooperation with the meat industry demonstrated the advantages of using nitrite versus the older nitrate cure. Typically, the nitrite contents of products cured by the older methods were higher and more variable.
The Disappearance of Nitrite
Loss after addition to raw meat. A loss of nitrite upon addition to
ground beef before thermal processing was illustrated in the data of Lewis
(1936). Of 1000 ppm of nitrite of soda added to beef, a range of 66-78% of the
nitrite was recovered. Greenwood (1940) varied this study by adding 2000 ppm
nitrate and 500 ppm nitrite to ground beef; he recovered 250 ppm, a 50% loss
rate. These data are essentially in agreement with the recent data of Green
berg (1972). His data indicated 53-75% recovery of nitrite after formulation
when added to ground raw pork (see following Table).
2009, 78 pages.
The EFSA Journal (2003) 14, 1-31, The effects of Nitrites/Nitrates on the
Microbiological Safety of Meat Products.
---非常詳細
--------20241222 補充--------------
USDA 2015 因為亞硝酸鹽超標的回收事件
B & R Meat Processing, Inc. Recalls Products Due to Nitrite Levels in Excess of Regulatory Limit
其實 搜尋 Recalls Products Due to Nitrite Levels
可以找到不少相似的新聞
Curr Res Food Sci
. 2023 Feb 24;6:100470. doi: 10.1016/j.crfs.2023.100470
Nitrite and nitrate in meat processing: Functions and alternatives
PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart B - Food Preservatives
Sec. 172.175 Sodium nitrite.
(3) As a preservative and color fixative, with sodium nitrate, in meat-curing preparations for the home curing of meat and meat products (including poultry and wild game), with directions for use which limit the amount of sodium nitrite to not more than 200 parts per million in the finished meat product, and the amount of sodium nitrate to not more than 500 parts per million in the finished meat product.
美國 FDA 法規也是設定『殘留量』，但像對於台灣 NO2殘留量不超過 70 ppm, 這裡的細節不一樣。 因為台灣只蒜 NO2 (二氧化氮)，但是美國是蓮鈉與鉀也算入，這需要另外換算
USDA 5 pages Sausage Operations Equations/Methods/Regulatory Limits (Quick Reference)
----阿原要仔細研究裡面的公式----
USDA 133 pages Sausage Operations 3/9/2020
page 12-14 有 nitrite 的說明
USDA 138 PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
Revised 1995
很有趣！！
Foods
. 2023 Jul 23;12(14):2793. doi: 10.3390/foods12142793
Assessment of Nitrite Content in Vienna Chicken Sausages Using Near-Infrared Hyperspectral Imaging
---------20241205---------------
Canada
Preventive control recommendations on the use of nitrites in the curing of meat products
Foods
. 2022 Oct 25;11(21):3355. doi: 10.3390/foods11213355
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Mynul
Hasan Shakil 1, Anuva Talukder Trisha 1, Mizanur Rahman 1, Suvro
Talukdar 1, Rovina Kobun 2, Nurul Huda 2,*, Wahidu Zzaman 1,*
Editors: Piotr Szymański, Dorota Zielińska, Anna Okoń, Anna Łepecka
Basically, a very small quantity of nitrite is required for the development of the cured color in meats, usually approximately 2–14 ppm [26]. However, the level of residual nitrite in cured meats gradually decrease owing to oxidation during storage time. As a result, the meat starts to lose its cured color and become faded. Color loss also occurs when meat is exposed to air and light, while the presence of adequate residual nitrite as well as reducing chemicals delay this process [46]. Usually, 10–15 ppm of residual nitrite is recommended, which can act like a reservoir for the cured meat color regeneration [26]. On the other side, higher levels of sodium nitrite (>600 ppm/kg of meat) and low pH value may lead to nitrite burn (discoloration) where meat shows a green color due to the formation of nitrihemin, a green-brown pigment [47].
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20241130 補充
Michigan State University
Preservatives – Exploring nitrate & nitrite safety
Additionally, the FDA regulates the number of nitrates and nitrites in processed foods, to ensure our exposure to these ingredients remains well within the safe levels.
Many companies have created
"organic" and "natural" meat products. These products are not allowed to
use synthetic ingredients such as nitrates and nitrites per USDA guidelines. However, without nitrate and nitrite preservatives, these products spoil quickly and could cause harm.
| PART 172 | FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
§ 172.160 - Potassium nitrate.
§ 172.170 - Sodium nitrate.
§ 172.175 - Sodium nitrite.
§ 172.177 - Sodium nitrite used in processing smoked chub.
----美國法規沒有看到 potassium nitr"i" te
EFSA J
. 2017 Jun 15;15(6):e04786. doi: 10.2903/j.efsa.2017.4786
Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
------------20241128---------------
https://monographs.iarc.who.int/list-of-classifications
屬於 2A (不用怕，第一類中的菸、酒、檳榔、柴油引擎廢氣，是台灣人每天在享用，都沒在怕，2A 算什麼)
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93年8月（第146期）歐盟蔬菜硝酸鹽限量新規範 行政院衛生署藥物食品檢驗局 鍾仁健、游禎義
硝酸鹽及亞硝酸鹽為許多國家核准之食品添加物 (Council Directive 95/2/EC on Food Additives)，硝酸鹽使用限量 (以硝酸鉀計) 為50 mg/kg (乳酪製品) ~250 mg/kg (肉類及其製品)；在美國，應用於煙燻肉類及煙燻鮭魚其最終成品之硝酸鹽及亞硝酸鹽殘留限量分別為500 ppm及200 ppm；而應用於煙燻鮪魚，其最終成品之亞硝酸鹽限量為10 ppm
在我國，硝酸鹽及亞硝酸鹽添加於肉類品及魚肉製品，用量以NO2殘留量計為0.07 g/kg以下，但生鮮肉類、魚類不得使用。 ---目前只有看到台灣使用NO2 殘留---這一般業者可能無法計算---
一、1995年2月20日歐洲國會及議會於食品添加物衛生法規會議 (Directive No 95/2/EC) 制定出硝酸鹽作為保色劑用途之最大殘留量標準；硝酸鹽使用於乳酪，用量為50 mg/kg以下(以硝酸鹽殘留量計)；使用於醃製肉製品，用量為250 mg/kg以下(以硝酸鹽殘留量計)；大體上，本條例過分估算硝酸鹽用於食物貯存的需求量，因此，未來將予重新評估。最近文獻報告指出，醃製肉類及其製品之硝酸鹽含量平均值大約在10~30 mg/kg範圍，由此可知，食品工業在減少使用硝酸鹽作為添加物所作的努力與貢獻。
二、歐盟法規委員會於1997年1月制定食品中特定污染物的最大殘留量標準(8)(表1
/ / ) EC Regulation No. 194/97)，本條例制定出菠菜 (spinach) 及萵苣 (lettuce) 之最大硝酸鹽標準，依收成季節之不同而有不同的標準，如表1所示。以新鮮菠菜而言，範圍為2,500~3,000 mg/kg，以萵苣而言，範圍為2,500~4,500 mg/kg，以冷凍 (或凍藏) 之菠菜而言，最大硝酸鹽標準為2,000 mg/kg。
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加工肉品添加之硝酸鹽、亞硝酸鹽危害人體健康，是真的嗎？
| 發布日期：2015-06-25 | 更新日期：2022-11-29 發布單位：企劃及科技管理組
解答：
1. 硝酸鹽、亞硝酸鹽是合法可使用之食品添加物，其功能可抑制肉毒桿菌生長，避免發生食品中毒。----這無法說服阿原，莫非香腸是厭氧的環境。如果是，生活上所有的食物都要添加來預防肉毒桿菌----
2. 硝酸鹽、亞硝酸鹽為目前核准的第五類食品添加物，在肉品加工上主要是保持肉品本來鮮豔的紅色以及增加醃漬風味；另外，硝酸鹽、亞硝酸鹽可抑制厭氧環境下( 如：真空包裝食品) 存在的肉毒桿菌(Clostridium botulinum) 生長之功能，保護消費者免於食品中毒。----是有極少部份的臘肉是真空報裝，但，阿原無法接受---
3. 硝酸鹽、亞硝酸鹽在肉品加工上扮演著重要角色，而在使用範圍及限量上皆有明確的規範( 用量以NO2 殘留量計為0.07g/kg 以下)；另外，國內CAS 優良肉品規範中也針對中式香腸等醃漬加工肉品制訂相同之規定，產品均需符合規定。---為何使用 NO2 計算，歐盟跟美國不是使用 NO2---
4. 建議民眾為常保健康，可多攝取新鮮蔬果，均衡飲食以獲取天然健康的營養素，並且養成良好的運動習慣和多喝水，才是正確的養身之道。----加工產品也是促進經濟，有繳稅，你們公務員才有薪水及退休金，不要忘記這件事----
101 年 11 月 19 日署授食字第 1011903435 號公告
食品中亞硝酸鹽之檢驗方法
Method of Test for Nitrite in Foods----沒有說原理
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國家環境毒物研究中心
硝酸鹽及亞硝酸鹽
Posted on 2021 年 6 月 4 日 by 網站管理員 -這篇視野比較廣，不會像食品官員或食品老師，目光如豆
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元培醫事科技大學 食品科學系 市售火腿的亞硝酸鹽測定 （壁報論文）
圖片細節很清楚
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AN73987: Determination of nitrite in pharmaceuticals
Determination of Nitrite in Processed Meat
美國 EPA Method 353.2, Revision 2.0:
Determination of Nitrate-Nitrite Nitrogen by Automated Colorimetry
DETERMINATION OF NITRITE IN PROCESSED MEAT
DETERMINATION OF NITRITE IN PROCESSED MEAT
Abstract
A meat sample will be analyzed to determine its nitrite, NO2-, content using a
colorimetric procedure. Nitrite reacts with NEDA-Sulfa in acidic solutions to produce a
red colored solution. Comparing the color intensity produced by known concentrations of
nitrite with the color intensity produced by the nitrite in a processed meat sample, the
amount of nitrite in the meat can be determined
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香港的資料，很棒：有原理及反應式，有多個方法的文獻 (ISO, AOAC)
期限量標準是不超過多少 ppm
y Nitrate/Nitrite Testing Methods y Propionic acid .
--------------------
AOAC 973.31
AOAC 973.31-1996(1997), Nitrites in cured meat. Colorimetric met (官網)
