Status : Verified
| Personal Name | Rosillo, Aislyn Megan A. |
|---|---|
| Resource Title | Risk profile of nitrite in cured meat products consumed by the Filipino population |
| Date Issued | 21 June 2024 |
| Abstract | Nitrites are commonly associated in cured meat products as functional food additives to enhance color and flavor, antimicrobial, antioxidants, and extend shelf-life. However, consumption of cured meat products was linked to reported adverse health effects including methemoglobinemia, colorectal cancer, and acute poisoning of children, even death. As such, these necessitates the establishment of risk profile of nitrite in tocino and hotdog consumed in the Philippines through determination of data gaps in the risk profiling process, estimation of dietary exposure (DE) and risks, and determination of local available risk management options in the control of this hazard. Results showed the following: limited information on monitoring data on nitrites in cured meats, there were reported acute nitrite poisoning in the Philippines in 1992 and 1996 implicating cured meats that caused deaths in young children. Dietary exposure (DE) estimates for Filipinos aged 6 mo to 18 yr exceeded 100% of the ADI when considering the overall mean residual nitrite levels (71.43 mg/kg) in tocino (n=27). Further, the maximum residual levels of nitrite obtained in tocino (n=4; 643.7 mg/kg) and hotdog (n=1; 90.69 mg/kg) exceeded 80 mg/kg (CODEX STAN 192-1995). Dietary exposure (DE) estimates using these levels exceeded 100% of the acceptable daily intake (ADI) for the Filipino consuming population for tocino and hotdog samples, except for elderly Filipinos for hotdog samples. These findings indicate that there is an appreciable health risk in the consumption of nitrite cured meats, tocino and hotdog, to the Filipino population, especially among Filipinos under 18 y, due to the exceedance of 100% of the established ADI (0.07 mg/kg bw/d). |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Hotdog; Fiber in human nutrition; Tocino; Risk profile; Nitrites; Dietary exposure estimates; Meat—Contamination; Food additives—Health aspects |
| Material Type | Thesis/Dissertation |
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